Akkaravadisal (or) Akkara adisil is a type of traditional milk pudding prepared with rice and dhal using jaggery as a sweetner. This akkaravadisal is almost similar to sakkara pongal recipe but it varies in little bit of taste and consistency. For me akkaravadisal is rich intaste with milk when compare to sakkara pongal and with a touch of saffron flavour. About consistency, sakkarapongal is thick where as akkaravadisal is in between sakkarapongal and payasam.

This pudding is prepard in margazhi tamil month and offered to god. This akkarai adisil is prepared in temples too as prasadam.

Akkara adisil

 INGREDIENTS:
Raw Rice- 1/2 cup
Moon Dhal- 2 tablespoons
Milk- 2 + 1/4 cups
Water- 1 cup
Jaggery- 1/2 cup
Ghee- 1/4 cup
Cashew nuts, broken- 8
Raisins- 8
Saffron- pinch
Cardamom pods- 2 (optional)


PROCEDURE:
  • In a pan add the jaggery with a cup of water and allow to dissolve the jaggery; set aside (No need for syrup consistency)
  • Heat ghee in a pan and roast the cashew nuts and raisins; remove them from ghee and set aside.
  • In the same ghee roast the rice and moong dhal till the moong dhal turns light golden colour.
  • Add two cups of milk and a cup of water and pressure cook till soft for about 4 whistles on low flame.
  • When the steam releases, open the pressure cooker and mash the rice and dhal mixture.
  • Pour the jaggery syrup and mix well and allow to cook for 3-5 minutes.
  • Add 2 teaspoons of ghee and mix well.
  • Soak the saffron in 1/4 cup of hot milk for about 5 minutes till the colour of the milk turns yellow. Add the saffron milk and cook till it starts to bubble.
  • Add the crushed cardamom pod and mix well and cook for a minute.
  • Finally add the roasted cashew nuts and raisins and the leftover ghee.
  • Add extra milk or water and cook if the mixture thickens.
  •  The consistency of the akkaravadisal should be in between sakkara pongal and the payasam. Not thick or not too runny.
Akkara adisil


Akkara adisil recipe