Akkaravadisal

This lovely Iyengar style sweet rice dessert is popular South Indian festive delicacy. I came across of this dessert so many times but yet to make (for no special reason of course). Akkaravadisal is a creamy and rich sweet rice porridge/ponggal often served in Brahmin household during special occasion  and celebration. I decided to make them for Ponggal festival and this is my first trial which came out perfectly well.

Enriched with milk and ghee this delicious treat make an ideal sweet treat as prasadam and kids will love it. This is not a dish for weight watchers but there's no harm enjoying them once in a blue moon. Once you start to devour them its hard to stop and yes, i'm talking from my personal experience. Give it a try and i'm sure you'll love them as much as i do.

Ingredients

1/2 cup raw rice
2 1/4 cups whole milk
2 tbsp mung dhal
1/2 cup grated jaggery
4 tbsp ghee/clarified butter
7-8 cashews
5-6 golden raisins
1 cup water
Pinch of cardamom powder

Methods

Heat pan with 1/2 cup of water and add the jaggery. Stir till the jaggery dissolves. Strain to remove impurities. Keep aside.

Wash and drain the rice and moong dhal. Keep aside.

Heat a tbsp of ghee and fry the cashews and raisin till golden. Keep aside.

Using the same leftover ghee, fry the rice and moong dhal for 2-3 minutes.

Add 1 cup of milk and 1 cup of water. Stir and transfer the mixture into a pressure cooker. Cook for 6 whistles. Release the pressure. Add 1/4 cup of milk and mash the rice.

Heat 1 tablespoon ghee in a pan, add the mashed rice and remaining 1 cup of milk. Add the jaggery syrup and cardamom powder. Cook for 3-4 minutes.

Add the remaining ghee,cashews and raisins. Stir and remove from heat.

Serve hot or warm.


Notes

Remove once the mixture turns to porridge consistency, it will get thickens as it cools.