Akkaravadisal recipe, akkara adisil. A rich and classic South Indian sweet made with rice, moong dal, jaggery, milk, and ghee.
Akkaravadisal is a traditional Iyengar sweet made with rice, moong dal, milk and ghee. The ghee should float on top and the consistency should be like a pudding. Yes, this the speciality of Akkaravadisal.
I tasted Akkaravadisal for the first time 7 years ago. We used to have potluck every Saturday. One of our friends was assigned a sweet dish for the potluck. She made this rich and tasty Akkaravadisal.It looked so tempting. Within few seconds, I said “Oh! this Sakkarai Pongal looks yummy”. My friend smiled gracefully and said, “Nithya, this is Akkaravadisal”. I have not heard the name before, so in order to pronounce it correctly, I asked her to repeat the name of the dish again.
Believe me, if you are new to Akkaravadisal just like me, then you would also jump to a conclusion that it is Sakkarai Pongal. Both look almost the same except that the consistency of Sakkarai Pongal would be thick while Akkaravadisal would have a ‘running’ consistency. Since there were varieties of food in potluck, people wanted to have the sweet “Akkaravadisal” at the end. My friend insisted everyone to have it as soon as possible as Akkaravadisal would thicken with time. I was the first one to taste this divine sweet and fell in love with it.
Gj does not have a sweet tooth, but I love sweets. Though Akkaravadisal tastes great, I would not make it often at home as this dish is rich in flavor with ghee, cardamom powder and jaggery. This is the second time I made Akkaravadisal. First time, I added only roasted cashew nuts and less milk. Akkaravadisal’s consistency turned out to be thick. Then, I called my friend for the recipe and she taught me to make this recipe via phone. Tons of thanks to her! This time, it came out perfectly.
Akkaravadisal could be made with sugar instead of jaggery. I will post that version soon. So now without further ado, let me share my friend’s Iyengar special Akkaravadisal recipe. Once you try it, you will know why I instantly fell in love with it.
How to make akkaravadisal or akkara adisil:
1. In a small pan, add a cup of water and powdered jaggery. Let it boil for 5 minutes until the jaggery has dissolved well. When the jaggery syrup becomes slightly thick, switch off.
2. Strain the jaggery to remove any impurities. Set aside. Rinse rice and dal. In a cooker, dry roast rice and moong dal for 3 minutes or until nice aroma comes.
3. Now, add 3 cups of milk. Bring it to boil and pressure cook for 4 to 5 whistles in medium-low flame. If you are using a pan, then cook with lid closed until rice and moong dal turn mushy. Once the pressure releases, remove the whistle and open it.
4.Mash it well with a ladle. Then add the strained jaggery syrup.
5. Mix well and add a cup of milk.Stir well such that jaggery and milk gets mixed with rice.6. Heat 1/4 cup of ghee, and roast the cashew nuts and raisins. Raisins should plump up and cashew nuts should turn golden brown. Add roasted cashew nuts and raisins along with ghee, edible camphor and cardamom powder. In low flame, cook for 2 minutes and switch off.Now, Akkaravadisal is ready! Serve hot.
- Akkaravadisal will thicken with time so at the time of serving, you can drizzle few drops of ghee and serve.
- Do not compromise with the quantity of ghee. The ghee should float on the top and Akkaravadisal should be in a ‘flowing’ consistency just like a pudding.
- Adding raisins is optional.
- You can also used boiled milk, but I used raw milk.
- Adding edible camphor is optional.