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Akkara Adisal / Akkaravadisal recipe

January 15, 2015 By Priya Shiva 7 Comments

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Akkara Adisil is a famous sweet dish from South India. Its is specially made in Vaishnavite temples as an offering to God. It is also made in Iyengar households during Margazhi month. The rice and lentil is cooked in milk and jaggery is added for the sweetness. Traditionally, this dish is cooked in large bronze vessel known as Vengala Panai on a low flame.

Akkaravadisal is also made during Krishna Jyanthi in Iyengar houses in South India. I’m sharing an easy method to cook this dish in a pressure cooker today.

 

 Akkara Adisal recipe

 

akkara adisal recipe
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Akkaravadisal Recipe

Course Dessert
Cuisine Indian
Keyword indian sweet
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • Raw Rice  - 1/2 cup
  • Moong Dal/ yellow lentil - 2 tbsp
  • Milk  - 2 cups
  • Jaggery - 3/4 cup powdered
  • Broken Cashews, almonds and Raisins - 3 tbsp
  • Green cardamom powder - 1 tsp
  • Ghee/clarified butter - 1 tbsp

Instructions

  1. Add rice and moong dal in a pan. Rinse gently in water. Drain the water and spread it on a towel. Transfer in a plate once dry.

  2. Roast rice and lentil in a frying pan on low flame for few minutes.

  3. Add roasted rice lentil mix and 2 cups of milk in a vessel and cover the the vessel with a lid. You can drop a small steel plate or spoon in the vessel so that milk doesn't spill inside the pressure cooker. Place the vessel inside pressure cooker and give at least 4-5 whistles so that rice is soft and cooked nicely.

  4. Add the powdered jaggery along with 1/4 cup of water in a heavy bottom pan and boil it. Once the jaggery is melted, strain this water.

  5. Now add this jaggery water to the cooked rice and mix it well.

  6. Add this rice in a sauce pan and cook on low flame for 2 minutes or till it starts thickening. Add cardamom powder and remove from the flame.

  7. Roast broken cashews, almonds and raisins in ghee and add this for garnishing. Serve it warm and enjoy with your family. 

3.5.3208

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Filed Under: Traditional Recipes Tagged With: Akkara Adisal, Akkaravadisal recipe, Payasam/Kheer/Milk Pudding, Traditional sweets

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Comments

  1. Pari Vasisht says

    January 15, 2015 at 9:36 am

    Quite like the sweet pongal except that it's completely cooked in milk. Does cooking in the traditional vessel add more flavour to this preparation?

    Reply
    • priyakitchenette says

      January 15, 2015 at 9:58 am

      i did not find much difference in flavours but it has its own benefits and aroma. Traditional method is definitely time consuming 🙂

      Reply
  2. Smitha Kalluraya says

    January 15, 2015 at 10:30 am

    this looks yum….

    Reply
  3. beena stephen says

    January 15, 2015 at 11:45 am

    Looks very delicious sweet. Wish u a happy Pongal

    Reply
  4. Praveen Kumar says

    January 16, 2015 at 12:54 pm

    Happy Pongal. Looks good.

    Reply
  5. padma veeranki says

    January 16, 2015 at 7:34 pm

    Happy pongal!!….delicious sweet…why don't you try my version without milk!!

    Reply
  6. Gloria says

    January 18, 2015 at 5:17 am

    This looks really delicious..

    Reply

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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