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.
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
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...