Akkaravadisal

Akkaravadisal is a sweet dessert made of milk, rice and dhall. This is a pure south indian dessert made for dasara, gokulastami, Pongal and offered as neivedhiyam for god. The heavenly dessert is easy to be prepared. It can be served hot or cold according to our wish.
Make this dessert for festivals as easy as possible following the steps given.

Akkaravadisal

 

YIELD – 4 SERVINGS

Ingredients:

Raw rice - 1/2 cup
Milk - 5 cup
Split moong dhall - 2 tbsp.
Jaggery - 1 cup
Ghee - 3 tbsp.
Cashews - 10
Raisins - 15
Elaichi powder - 1/4 tsp.
Edible Camphor - a pinch 

Method:

1. Soak raw rice for half an hour, drain and keep aside.
2. Dry roast split moong dhall until  aromatic.
3. Heat a heavy bottomed vessel.
4. Boil milk in this vessel.
5. Add the rice and split moong dhall to this.
6. Cook until the rice and dhal are cooked well and it becomes mushy.
7. Mash it with the back of a spatula.
8. Dissolve jaggery in just 1/4 cup of water and heat it until it boils. 
9. Filter the jaggery syrup to remove impurities.
10. Add this jaggery syrup, edible camphor and elaichi powder to the cooked rice dhall mixture and mix well.
11. In another pan heat ghee. Fry the cashews and raisins in this.
12. Add cashews and raisins with ghee to the akkaravadisal.
13. Akkaravadisal is ready. Are you ready for the hot dessert now?

Akkaravadisal

Note:

• Add extra milk if you need more to cook the rice mushy.
• Stir occasionally to ensure that the bottom is not burnt.
• The dessert should be of kheer consistency.

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