Akkaravadisal as the name sounds is an authentic Iyengar recipe. It is a rich and creamy version of Sakkarai Pongal. It is offered to lord Vishnu as neivedhayam. Let’s make this delicious festive recipe and celebrate Krishna Jayanti. The consistency of this dish should be semi solid.
Preparation time – 5 mins
Cooking time – 25 mins
Serves – 7
Kodo millet/ varagu arisi – 3/4 cup
Moong dal – 1/4 cup
Milk(full cream) – 3 cups
Water – 1 cupp
Ghee – 4 tbsp
Jaggery – 3/4 cup
Brown sugar – 1/4 cup
Cashews – 5
Cardamom – 3
Clean the Kodo millet and moong dal. Soak them for 15 mins. Drain the water and cook the rice and dal in a vessel in the pressure cooker.
Now add 2 cups of milk and 1 cup water. Place a small plate inside the vessel so that the milk does not come out while cooking. Allow it to cook for 5 to 6 whistles.
Once it is done, transfer the contents from the vessel into the cooker and then mash the rice and dal mixture. Now add the remaining 1 cup milk and stir well in a low flame, allow it to cook for another 5 mins.
In a sauce pan melt jaggery with cardamom, strain the impurities once it melts. Allow the jaggery to come to a boil.
Now add the jaggery and mix well, cook for a min. Add 2 tbsp of ghee, give it a good stir and then add the sugar.
Finally heat 1 tbsp of ghee and fry the cashews until they are golden brown. Evenly mix them into the akkaravadisal.
Creamy and rich akkaravadisal is ready, try this and surely you will want to make this often. ‘Amazing’, ‘yummy’ will be the comments you are sure to get.