Akkaravadisaal

This is my second time making this authentic Iyengar sweet called akkaravadisal. The first time i made them, my family just love it to the crore and upon their request i made it again for an auspicious day to celebrate Lord Muruga as served as "neiveidhyam" which means offering. Akkaravadisal similar to sweet ponggal wid added moong dhal which usually served as offering to God or as a sweet for any special occasions. The key to a perfect akkaravadisal is the generous amount of milk and ghee/clarified butter used in the recipe. Lovely mashed grains swim in milk and ghee and tastes heavenly on every bite.

Ingredients

1 cup raw rice
1/4 cup moong dhal
2 cups grated jaggery
5 + 1 cups whole milk
2 cups water
1/4 cup ghee + 2 tbsp ghee
Tiny bit pacha karpooram or edible camphor
12 cashews,broken
12 raisins
1/2 tsp cardamom powder
Pinch of saffron, dissolve d in 2 tbsp hot milk

Methods

In a pan, melt jaggery with 1/2 cup of water. Strain over a strainer to remove impurities.

In a frying pan, melt 2 tbsp ghee and fry the cashews and rasins till golden, Keep aside

In a deep bottomed pan, add 5 cups of milk and 2 cups water. Once milk started to boil add the rice moong dhal./. Cook till the mixture becomes mushy by stirring occasionally to avoid the milk from sticking on the bottom of the pan.  Remove from heat and mash the mixture using masher.

Boil the jaggery water and add the rice mixture to the jaggery water and stir well.  Reduce heat to medium and stir regularly till the mixture fully cooked.

Reduce heat to medium-low and add the remaining 1 cup of milk and ghee. Stir well.

Add saffron soaked milk,edible camphor and cardamom powder. Stir well and remove from heat.

Garnish with fried cashews and raisins

Notes

Be cautious while adding edible camphor as they have a very strong flavor. A tiny bit is more than enough. Do not tempt to add a pinch it will ruin the whole akkaravadissal