Akkaraivadaisal is a special dish from the South Indian cuisine. It’s usually prepared during festivals as a neivedhyam (prasad) to the Gods. The main ingredients of Akkaraivadaisal are rice, Jaggery and Milk.
Similar to Sakkarai Pongal, but more rich and creamier.
Ingredients for Akkaravadisal
- 1 cup Raw Rice
- 1/4 cup Moong Dal dry roasted and cooked
- 5 to 6 cup Milk
- 2 cup Water
- 2 cup Jaggery grated
- 1/2 tsp Cardamom Powder
- 10 Cashewnuts broken
- 10 to 12 Raisins
- 2 tbsp Ghee - 2 tblsp
- a small pinch Pacha Karpooram (Borneal Flakes)
- 1/4 tsp Saffron - 1/4 tsp dissolved in 1 tblsp hot milk
How to make Akkaravadisal
- Boil milk with water in a large pan.
- When it starts to boil, add the raw rice and cook until thick, stirring from time to time.
- In a different pan, heat jaggery with little water and cook till it is fully dissolved.
- Strain the jaggery to remove any impurities.
- Combine the dal, jaggery and rice together.
- Cook over medium flame, stirring regularly.
- Add the saffron with the milk and stir well.
- Heat a little ghee in a small frying pan and fry the cashews and raisins.
- Add the fried cashews, raisins, cardamom powder and pacha karpooram to the pongal.
- Mix well and remove from flame.