Akkaravadisal / Sweet milk pongal / Pongal recipes / Iyengar style Akkara adisil / Recipes with video / 6th Blog anniversary

Written by: 7aum Suvai
Today is a special day for me. My blog 7aumsuvai is celebrating its 6th blog anniversary. My blog baby is entering into 7th year. A BIG THANKS to all my friends, well wishers and fellow bloggers for their continuous support, feedback and valuable comments. To mark this occasion I thought of posting a sweet recipe called Akkaravadisal. Akkaravadisal/Akkara Adisil is a rich and creamy, traditional Iyengar style sweet pongal. It is usually prepared during the month of Margazhi and offered to the Lord Vishnu. Akkaravadisal / akkara adisil is similar to that of sakkarai pongal but with slight variation. Before going into that, please like and share my page www.7aumsuvai.com with your friends and family members. Also do not forget to subscribe to my YouTube channel 7aumsuvai for interesting video recipes.
Akkaravadisal / Akkara adisil

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Akkaravadisal / Akkara adisil

Ingredients:

Serves 5 to 6

      • 1 cup – Raw rice / Pachai arisi / Sona masoori
      • 1/4 cup – Paasi paruppu / moong dal / Split green gram
      • 4 cup – Milk ( I added extra 1/2 cup )
      • 1 1/2 cup – Jaggery (powdered)
      • 1/4 to 1/2 cup – Sugar (I have used 1/4 cup +2 tbsp)
      • 1/8 tsp – Cardamom powder
      • Few pinches - Saffron strands
      • Few pinches – Nutmeg powder (optional)
      • 1 pinch – Pachai karpooram / Edible camphor
      • 10 no’s – Cashew nuts
      • 10 no’s – Raisin / Kis mis
      • 1/4 cup to 1/2 cup – Ghee
      • 1 cup – Water (for rice and dal)
      • 1/4 to 1/2 cup – Water (for jaggery syrup)
Akkaravadisal / Akkara adisil

Preparation method:

  1. Take a milk pan, add 4 cup of milk and bring it to a boil. Keep it aside.
  2. In another pan, add 1 1/2 cup of jaggery powder and 1/4 to 1/2 cup of water (enough to soak jaggery), bring it to boil and cook until you see no lumps. Filter the jaggery syrup and add a tsp of ghee, set it aside.
  3. Roast cashew nuts and raisin in a tbsp of ghee until they are slightly golden brown in color, Set it aside.
  4. Wash raw rice and paasi paruppu / moong dal thoroughly in a running water and using strainer to remove excess water.
  5. Heat a pressure cooker, add a tsp of ghee and washed rice dal mixture, roast for a minute over medium flame. Now add 3 cups of boiled milk (reserve remaining 1 cup of milk for later use) and 1 cup water, bring it to boil.
  6. Cover with a lid and whistle, reduce the flame to low or medium and cook for 15 minutes or until well cooked.
  7. Open the cooker and mash the rice dal mixture thoroughly using ladle or matthu. Add the remaining 1 cup of boiled milk, continue to mash and mix well.
  8. Add jaggery syrup and mix well thoroughly so that so no lumps found. Now add sugar, saffron, nutmeg powder, edible camphor, cardamom powder and ghee, mix well and continue to cook for 5 minutes. Do not forget to add ghee at regular intervals.
  9. Check for the consistency at this stage, akkaravadisal should be slightly running not like sakkarai pongal. If required add more boiled milk and sugar as needed.
  10. Finally add roasted cashew nuts and raisin along with the ghee, mix well and continue to cook for few more minutes. Switch off the stove and add little ghee on top, serve hot.
Akkaravadisal / Akkara adisil

Akkaravadisal / Akkara adisil
Akkaravadisal / Akkara adisil
Notes:
  • Roasting rice and dal in ghee gives nice aroma to the dish. Do not over roast it. Rice and dal should not change its color.
  • You may have boiled milk ready to adjust the consistency of the sweet.
  • You may increase or decrease the quantity of sugar as per your sweet level.
  • You may have to be very generous when comes to adding ghee because that makes this sweet rich and yummy.
  • When cooking rice and dal in pressure cooker, always cook in low or medium flame to avoid overflowing or burnt bottom, as we are using more milk to cook.
  • The consistency of the sweet should be mushy and running when you switch off the stove. Later it gets thickened.
Akkaravadisal / Akkara adisil

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