Akkaravadisal (அக்காரவடிசல்) is a traditional dessert (payasam /kheer category)made with jaggery and is a prasadam in all Vishnu temples. This is different from sarakarai pongal. In this rice is cooked with milk so the texture is more creamy. This type of payasam is more acceptable during festivals. The use of pressure cooker or pressure pan instead of cooking in open vessel saves time. One point that should be kept in mind is that since rice is cooked with milk, the milk at the bottom of the vessel could burn out during cooking. It is therefore suggested to add little water along with milk which will avoid burning out of milk while pressure cooking.Also when you cook in the open vessel , you should continuosly stir it to avoid overflow. This problem is not there when you use pressure cooking. Remeber to turn off the stove when the pressure cooker whistles twice.
Raw rice – 1/2 cup
Moong dhal – 2 tbsp
Jaggery – 1 cup
Milk – 1 litre
Cashew nuts – 2 tbsp
Nutmeg powder – 1/4 tsp
Edible camphor – 1 pinch
Cardamom powder – 1/2 tsp
Saffron (Kesar) – 10 strands
Ghee – 3 tbsp
Preparation time :05 min
Cooking time : 40 min
Makes : 04 cups
Heat jaggery and water. Melt jaggery and boil for 3-4 minutes.
Roast raw rice and moong dhal slightly till it turns to pink colour
Transfer rinsed and strained rice to pressure pan. Presuure cook for 2 whistles.
Mash cooked rice and add boiling milk. Cook for 5 minutes.
Add jaggery syrup after filtering the sediments using a strainer. Cook 2-3 minutes.
Add ghee,edible camphor,saffron,cardamom powder and nutmeg powder. Mix well. Turn off stove
Heat ghee and roast cashew nuts.
Garnish Akkaravadisal with roasted cashew nuts. Traditional Akkaravadisal is ready.