Happy's Cook

Thursday, January 15, 2015

Akkaravadisal Recipe | Akkara Adisil | Pongal Recipes

Happy Pongal to all my readers!! In Happy's playschool, the last week theme was Pongal Celebration. She went to school in a traditional pattu pavadai to celebrate Pongal yesterday. Also, she came to know about sugarcane and Rangoli. To bring her the same celebration mood in home, I draw a Pongal Rangoli (Pot, Sun, Sugarcane) in our house. Both Jany and Happy were surprised to see that. Though I tried it after a long time, it came out pretty well. I was very busy in the morning with the preparation of Ven Pongal, Gotsu(Coming Soon), Medhu Vada and Akkaravadisal. Akkaravadisal is very new to me and I came to know about this recipe after my venture into this blogging world. The recipe is very similar to Sweet Pongal, but it is completely cooked in milk. Without much delay, let's go for the preparation steps:
Raw Rice - 1/2 cup
Moong Dal - 3 tbsp
Jaggery(Powdered) - 1/2 cup
Milk - 4 cups 
Water - 1 cup
Ghee - 1/4 cup
Saffron - few strands
Cardamom powder - 1/4 tsp
Cashews - few (broken)
Raisins - few
1. Dry roast the raw rice and moong dal until nice aroma comes. Wash the rice, moong dal and keep it aside. In a wide bottom pressure cooker, add 4 cups of milk and then add the raw rice, moong dal.
2. Add 1 tsp ghee, to prevent the bottom from burning. Also add a small plate to prevent the milk from over flowing. Close the lid of the pressure cooker and pressure cook for 3 to 4 whistles.
3. Meanwhile, dissolve the jaggery in 1 cup of water and allow it to boil until the jaggery dissolves. Strain it to remove impurities. Also, soak few strands of saffron in 2 tbsp of milk.
4. Once the pressure releases, mash the rice with a laddle. Then add the jaggery syrup and mix well. Add the remaining 1 cup milk and allow it to boil until it thickens. Add the cardamom powder at this stage.
5. Finally, add the saffron soaked milk. Then fry the cashews and raisins in ghee. Add it to the akkaravadisal. 
Serve it hot by drizzling few drops of ghee, it tastes awesome.

Points to remember:
  • I used normal aavin blue milk. You can use full fat milk to get the creamy akkaravadisal.
  • Jaggery amount is exactly right for us, but if you prefer your akkaravadisal very sweet, then you can add little more Jaggery.
  • Don't skip adding saffron. It gives great flavour.
Warm Regards,
Happy's Cook - Divya


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