Wednesday, February 26, 2014


Akkaravadisal is similar to sakkarai pongal but very rich in taste. The main difference in akkaravadisal is adding more ghee and fully cooked in milk. I usually add more dal for this. This is mostly done during festivals. This can be done immediately for sweet carvings.

  • Raw rice - 1/2 cup
  • Moong dal - 1/4 cup
  • Milk - 4 cups
  • Jaggery - 3/4 cup
  • Water - 1/4 cup
  • Ghee - 1/4 cup
  • Cashews - 5


Heat a pan, and fry rice and dal in a medium flame till aroma rises from dal. Rinse it. In a large bowl, add the rice and dal mixture with 4 cups of milk.
Pressure cook the rice for 15 minutes in a medium flame after a whistle. Switch it off. After it cools, mash the rice and dal with a spatula and keep aside.
Heat a sauce pan with jaggery and water. After the jaggery melts, filter to remove impurities. Transfer to the clean sauce pan and heat it. Add the mashed rice. Combine well.
In a pan heat a tbsp of ghee and fry cashews and keep aside. Add the remaining ghee to akkaravadisal and stir. Add cashews and switch it off.

Serve warm or cold.


  • While pressure cooking use a wide bowl to avoid milk coming out of the vessel.
  • Jaggery can be replaced with sugar or brown sugar.


divya said...

wow drooling over here after seeing it....

Hema said...

Looks so good Anu..

Apu J said...

Oh my! Too too tempting!

Sireesha Puppala said...

Drooling recipe."

Sangeetha Priya said...

delicious n love the authentic presentation :-)

Priya Suresh said...

My favourite akkaravadisal, drooling here.

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Show all post