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AKKARAVADISAL RECIPE / SWEET MILK PONGAL RECIPE

AKKARAVADISAL RECIPE / SWEET MILK PONGAL RECIPE

Akkaravadisal, a rich and creamy version of sakkara pongal. It is a popular Prasad in Srirangam temple and many Vishnu temples.

In Akkaravadisal the rice is cooked completely in milk whereas in sakkarai pongal it is optional to use milk to cook the rice. The second difference is in the ratio of moong dal and rice. In sakkarai pongal, the quantity of the moong dal is more. In Akkaravadisal, it is optional and you can skip it completely.

Akkaravadisal is a very traditional kovil prasadam prepared for Lord Ranganatha. Akkaravadisal has been mentioned in Naalayira Divya Prabandham in a couple of instances. The term Akkaram is a literary word for Sugar or jaggery and the word Vadisal is a descriptive term for cooking by steaming or boiling.

The taste of this traditional sweet akkaravadisal is different from the regular  sakkarai pongal. This akkaravadisal tastes rich, smooth, creamy and saffron adds a mild rich flavour.

INGREDIENTS

  • ½  Cup Raw Rice
  • 2 tbsp Moong Dal
  • Pinch of salt
  • 1 Cup Jaggery or as per taste
  • ¼  Cup Water to melt the jaggery
  • 3 or 3 1/2 cup diluted milk [ 2 cup milk mixed with 1 cup water ]
  • ½ or ¾  Cup thick Milk
  • ¼  Cup Ghee
  • 8 Cashews
  • 5 Raisins
  • Few Strands Saffron soaked in 1 tbsp milk
  • 2 Cardamom
  • Pinch of Edible Camphor

METHOD

Wash and soak the dal and rice for 30 mins.

Heat a cooker with 1 tbsp ghee , drain the water from the soaked rice + dal and add it in the cooker.

Stir and cook for a min.

Now add the diluted milk + pinch of salt and mix well.

Note☝️ – Put a small plate inside the cooker to avoid over flowing and burning at bottom .🙂

Pressure cook upto 3 or 4 whistles on medium to low flame .

In the mean time, boil the jaggery adding ¼ cup of water and let it melt. Strain the jaggery syrup and keep aside .

Once the pressure releases , open the cooker and mix.

Mash the rice + dal well.

Add the remaining milk and mix well .

Add the jaggery syrup + cardamom + camphor + saffron and mix well.

Now in another pan , heat ¼ cup ghee and fry the dry fruits .

Once done add the cooked rice and dal and mix well .

Simmer for a min and off the flame .

NOTES

  1. The cooked rice has to be well mashed , otherwise the texture may not be smooth texture. There may be lumps if it cools.
  2. Use new harvest rice for creamy results.
  3. Add jaggery as per your taste .
  4. Adding a pinch of salt will balance the flat taste in the sweet.
  5. Colour depends purely on the jaggery’s colour.
  6. Little water should be added to ensure well cooked rice and dal.
  7. The consistency of this sweet must be mushy  and loose as it gets thickened on cooling . You can add hot milk ready to adjust the consistency.
  8. If you are cooking directly in the pressure cooker , always cook on low / medium flame to avoid overflowing or burnt bottom, as we are using milk to cook.

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