Akkaravadisal is an authentic iyengar recipe which is offered
as prasadham in many Perumal temple. The
texture would be of like jaggery-rice pudding.
Though the preparation would recall slightly of sakkarai pongal, this delicacy
is cooked fully in milk with lots of ghee and would come out as rich, creamy,
and smoother texture.
Ingredients:
Raw rice - 1/2 cup
Moong dhal - 3 tsp
Jaggery - 1/2 cup (heaped)
Milk (Boiled) - 1/2 liter
Ghee - 6 tsp or more as desired
Cardamom powder - a pinch
Edible camphor (optional) -a pinch
Cashews - handful or as desired
Dry grapes/Raisin - handful or as desired
Preparation:
1. Boil half liter of milk and allow itself to cool.
2. In a heavy bottomed pan, add 2 tsp of ghee and fry the
cashews and raisins.
3. Later in the same kadai, fry the rice+moong dhal mixture
until the rice flakes turn crispy and slightly brown.
4. Add 1 cup of cooled
boil milk + 1 cup of water and pressure cook for 5 whistles or until rice turns
soft.
5. Once the pressure is released, mash the cooked rice+dhal
mixture well.
6. Crush the jaggery, dissolve in very little
water, strain out the dust and add it to the cooked dhal and mix well.
7. Keep in medium
flame and keep stirring. Add the half of
the remaining boiled milk in between and keep stirring. The mixture tends to absorb all the milk and
tend to thicken. Add ghee in between
while stirring. Add a pinch of cardamom
powder and edible camphor and keep stirring.
Add the remaining milk and stir continuously.
8. Add the fried
cashews and raisins finally and switch off the flame. The dish should be in pudding
consistency. Keep in mind when you
switch off the flame as it tends to thickens when it cools down.
9. Offer to God and
serve with love, it would taste divine..
Enjoy the lip smacking smooth, creamy, rich recipe and the taste would last for hours...
