Akkaravadisal

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.

Ingredients:

• 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

Method:

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.

Note:

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