Akkaravadisal | Milk Rice Jaggery Pudding
Akkaravadisal is a traditional Tambrahm Milk + Rice + Jaggery Pudding made for Margazhi and Aadi months of the Hindu calendar as an offering to the Lord.
Equipment
- Pressure Cooker
- Thick Bottomed Pan Sub with 3-ply Stainless steel pan
- Ladle
Ingredients
- 1 cup Raw rice any short grained version, I used brown rice here
- 1/3 cup Split Green gram Moong Dal
- 3 cups Milk I used slightly more, perhaps 1/4 cup more
- 3 cups Jaggery use paagu Vellam or Organic Jaggery for best results
- 6 TBSP Ghee split use
- 1/4 tsp Cardamom powder
- 1/4 pinch Salt do not skip, see notes
- 1 TBSP Cashew
- 1 pinch Saffron
- 1 TBSP Raisins
- 1 pinch edible camphor pachai karpooram
Instructions
- Roast the moong dal for 2-3 mins till aromatic
- Wash and soak rice and dal separately for 20 mins.
- Cook rice, dal, 3/4 of the milk and water in a pressure cooker for 4 whistles on slow heat.
- Powder the jaggery. Dissolve in 1 cup of water and stir in continuously on low flame till jaggery is dissolved. There is no need to check for any string consistency of this jaggery syrup
- Filter through a tea strainer / muslin cloth to remove any impurities from the jaggery. Cool the syrup to room temperature (very imp). My jaggery was organic, so didn't filter. Cool thoroughly
- Mash up the mixture from the pressure cooker finely.
- In a pan, add 2 TBSP of ghee, cooked mixture from above. And add the rest of the milk and let it cook on low for 6-7 mins more, keep stirring to prevent it sticking to the vessel.
- Add this cooled jaggery syrup into the mixture and mix lightly till it incorporates.
- Now add the powdered cardamom, saffron.
- Fry cashew and raisins in remaining ghee and pour over the simmered payasam.
- And voila ! there you have yummy and slurpy Akkaravadisal !
- Serve hot or warm.
Notes
Tips to make the perfect Akkaravadisal
- The consistency of this dish should be semi solid. If the end preparation is too solid (tightly packed), stir in few TBSP of warmed milk.
- This dish can be eaten for upto 4 - 5 days under refrigeration !
- Always let the jaggery syrup cool before adding to the milk-rice-lentil mixture. If both the syrup and mixture are hot, the dish will curdle.
- The ratio of jaggery to the rice is 3:1 (or 3.5 : 1 for extra sweetness)
- A pinch Salt is added to any traditional sweet like this to add extra sweetness
- Edible Camphor / Pachai Karpooram is essential for this dish. Do not skip it.
- If you need to warm this Akkaravadisal, gently microwave with a few tsp of milk / tsp of ghee. Do not heat directly lest it might burn.
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