Akkaravadisal Recipe | Sweet Milk Pongal

Akkaravadisal is a rich version of the Pongal. It is cooked in milk, garnished with saffron. It is rich and creamy and better than sakkarai Pongal.

Akkara adisal a rich milky creamy sakkarai pongal recipe is like a flavor bomb. It is loaded with ghee, aromatic with cardamom powder and edible camphor too. A lusciously melt in mouth delicacy. A very popular iyengar style Pongal. Loaded with calories but festivals brings in the perfect excuse enjoy them.

Akkaravadisal recipe

Akkaraivadaisal is an Iyengar special Delicacy. It is usually prepared during festivals or as an offering (neivaidhyam) to the god.Akkaravadisal iyengar recipe is very popular during the Pongal or as a kovil prasadham (temple offering).

The Main ingredients for akkaraivadaisal are Rice, Jaggery, and Milk. Yet I have seen some people preparing akkaraivadaisal with Sugar Candy or Rock Sugar Candy.
They use Rock Sugar Crystals instead of jaggery and the flavor is also indeed pleasing.

This recipe for akkaravadisal is very common in my house hold and we never fail to make and relish this creamy pongal during the festival days.

Ingredients

Raw Rice

As always we use raw rice for preparing Akkaravadaisal. It gives a creamy and smooth Pongal. Raw rice is apt for Pongal as it easily gets mashed and has a silky texture.

Moong Dal

Moong dal gives a golden tint to the akkaravadaisal and gives the perfect nutty aroma of the pongal.

Milk

So we will be cooking the Raw rice and Moong dal in Milk. This is a major ingredient for the smooth and creamy Pongal. Highly recommend not replacing Milk.

Jaggery

In some region Rock Sugar Candy or Kalkandu are been used in Akkaravadaisal. But I prefer Jaggery over Sugar or Kalkandu.

Ghee

Be generous in the addition of ghee. It is a festival recipe and hence calorie count can be kept apart. Use the mentioned quantity of Ghee of the yummiest akkaravadaisal.

Saffron

Saffron along with Milk rich a rich Pongal and it gives the beautiful golden yellow color to the Pongal.

FAQ's on Akkaravadaisal

How to prepare Akkaravadisal

1.In a Pressure cooker add in the 1 tbsp of ghee once its hot add in the cashew nuts roast till golden and then set aside.

2. Wash the raw rice and moong dal without any impurities and then add the raw rice and moong dal to the pressure cooker.

3. Roast for few secs and then add in the 2 cups milk and ½ cup water. Close the cooker and cook in a medium flame for 4 whistles.

4. Wait till the pressure releases by itself and then open the cooker. Mash it well using a ladle.

5. I transferred to a pan and then cooked further. You can continue in the same cooker itself. Now add in the powdered jaggery to the mashed rice and dal. Use organic jaggery without any impurity. Or cook the jaggery in ¼ cup water till its dissolved completely and then filter. Add the filtered jaggery syrup to the cooked dal and rice.

6. Add the remaining ½ cup milk. Cook for a min.

7. Soak a big pinch of saffron in ½ cup milk and set aside for 15 mins. Now add the saffron along with the milk to akkaravadisal.

8. Now add in the cardamom powder or crushed cardamom, remaining ghee and edible camphor. cook for another 1 min.

9. Finally add in the ghee roasted cashews and and switch off.

Akkara adisal is now ready to serve. Serve got. It thickens as it cools.

Tips & Variations :

• Use a big mustard size edible camphor for the traditional touch to the akkara adisal recipe.
• You can also dry roast the moong dal separately.

Similar Recipes:

Storage Suggestions:

Keeps good in the fridge for 3 days. You can reheat them in the microwave and serve hot or warm. Do not suggest freezing as it looses its flavor also it has dairy in it.

Serving Suggestions:

Usually made as a offering to god during the auspicious days. A perfect after meal dessert.

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Akkaravadisal

Akkaravadisal is a rich version of the pongal. It is cooked in milk , garnished with saffron. It is rich and creamy and better than sakkarai Pongal.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: Indian

Servings: 2

Calories: 323kcal

Author: Sharmila Kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Equipment

• Pressure Cooker

• ▢
  Pressure Cooker

Ingredients

• ▢ ½ cup Raw Rice
• ▢ 3 tbsp Moong Dal
• ▢ 3 cup Milk
• ▢ ½ cup Water
• ▢ ¾ cup Jaggery
• ▢ 3 Cardamom pods
• ▢ 3 tbsp Ghee
• ▢ 10 Cashew nuts
• ▢ Saffron a generous pinch

Instructions 

• In a Pressure cooker add in the 1 tbsp of ghee once its hot add in the cashew nuts roast till golden and then set aside.
• Wash the raw rice and moong dal without any impurities and then add the raw rice and moong dal to the pressure cooker.
• Roast for few secs and then add in the 2 cups milk and ½ cup water. Close the cooker and cook in a medium flame for 4 whistles.
• Wait till the pressure releases by itself and then open the cooker. Mash it well using a ladle.
• I transferred to a pan and then cooked further. You can continue in the same cooker itself. Now add in the powdered jaggery to the mashed rice and dal. Use organic jaggery without any impurity. Or cook the jaggery in ¼ cup water till its dissolved completely and then filter. Add the filtered jaggery syrup to the cooked dal and rice.
• Add the remaining ½ cup milk. Cook for 1 mins
• Soak a big pinch of saffron in ½ cup milk and set aside for 15 mins. Now add the saffron along with the milk to akkaravadisal.
• Now add in the cardamom powder or crushed cardamom, remaining ghee and edible camphor. cook for another 1 min
• Finally add in the ghee roasted cashews and and switch off.

Video

Notes

• Use more ghee if you prefer.
• Raisins can also be used to garnish.
• Serve hot for best taste.

Nutrition

Calories: 323kcal | Carbohydrates: 35.5g | Protein: 9g | Fat: 16.5g | Saturated Fat: 8.7g | Cholesterol: 40mg | Sodium: 333mg | Potassium: 343mg | Fiber: 0.9g | Sugar: 13.6g | Calcium: 238mg | Iron: 2mg

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It may vary based on the quantity and brands of the products used.