Akkaravadisal, a rich and creamy version of sakkara pongal, is an Authentic Iyengar recipe. It is very popular prasadam prepared in the temples of Srirangam and many Vishnu temples. Akkaravadisal is usually prepared on the “Koodaravalli day” which comes on 27th day of the Margazhi month and also for Panguni Uthram.
The procedure is much similar to sakkarai pongal, but the main variation is the richness with milk and ghee. Rice and dal is cooked in milk and then jaggery is added. Here we share the recipe so that you can make it and relish it.
- Raw Rice – 1 cup
- Jaggery – 3 cups
- Moong dhal – 1 tbsp
- Ghee – 2 cups
- Milk – 1/2 litre
- Elaichi powder – 1/4 tsp
- Saffron – 1 pinch
- Cashewnut – 50 gm
- Almond – 50 gm
Wash and rinse the rice and dhal thoroughly. Now to a heavy bottomed vessel, add the washed rice and dhal and pour the milk and allow them to boil in milk. You can set it in a pressure cooker and cook until the rice is completely cooked. In another vessel, add the jaggery and pour some water. Once the jaggery melts completely, strain it to remove any mud or particles and keep this aside.
Once the pressure is released, open the cooker and mash the rice well. Now add the strained jaggery water to this and give it a good mix. Now place this mix on the stove and add the ghee gradually as you keep stirring. Once you get the pongal like consistency, add elaichi powder and saffron and continue to stir. Finally, add the cashew and almond fried in little ghee to this.
Yummy akkaravadisal is ready. Offer it to Lord Krishna and enjoy.