Akkaravadisal is a very simple sweet. This is also a festive food made during Pongal festival. It is very similar to sakkara pongal but this is made with sugar instead of jaggery and this is cooked on the stovetop. There are many versions of Akkaravadisal and this is how we make it at home..
Ingredients
Milk – 2 liters (1 ½ cups)
Sugar – 1/2 cup (adjust to taste)
Rice – 3 table spoon (1/2 cup)
Paasi Parupu – 2 table spoons (1/2 cup)
Saffron – A pinch
Color – A pinch
Ghee – 4 - 6 table spoons
Cashew – 1 table spoon
Raisins - 1 table spoons
Cardamom Powder – Made from 3 cardamom
Camphor – A pinch
Method
Cooking started at 8.00 – 9.00 added milk, Fry the rice and Paasi Parupu in a pan without adding oil
Once it is little fried (like pongal – should not become brown or reddish), add milk and mix it well
Add milk little by little and keep stirring once every few times to avoid burning
Once rice and paasi.parpupu are well cooked (it will be like well-cooked pongal but little more pasty), add sugar and mix it well.
Once sugar is added, it will become watery.
Add 1 spoon ghee and once it is well mixed and in a paste consistency, add the color and the cardamom, camphor and saffron
Sauté the cashew and raisins in 1 spoon ghee separately and add this to the Akkaravadisal
Once it is in correct consistency (like pasty pongal or bisibelabath consistency), switch off heat
Remove from the stove and it is ready to eat.
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Sugar – 1/2 cup (adjust to taste)
Rice – 3 table spoon (1/2 cup)
Paasi Parupu – 2 table spoons (1/2 cup)
Saffron – A pinch
Color – A pinch
Ghee – 4 - 6 table spoons
Cashew – 1 table spoon
Raisins - 1 table spoons
Cardamom Powder – Made from 3 cardamom
Camphor – A pinch
Method
Cooking started at 8.00 – 9.00 added milk, Fry the rice and Paasi Parupu in a pan without adding oil
Once it is little fried (like pongal – should not become brown or reddish), add milk and mix it well
Add milk little by little and keep stirring once every few times to avoid burning
Once rice and paasi.parpupu are well cooked (it will be like well-cooked pongal but little more pasty), add sugar and mix it well.
Once sugar is added, it will become watery.
Add 1 spoon ghee and once it is well mixed and in a paste consistency, add the color and the cardamom, camphor and saffron
Sauté the cashew and raisins in 1 spoon ghee separately and add this to the Akkaravadisal
Once it is in correct consistency (like pasty pongal or bisibelabath consistency), switch off heat
Remove from the stove and it is ready to eat.
I want to get that bowl of super delicious akkaravadisal, simply irresistible.
ReplyDeleteWe always get our share from one of our.neighbour who makes it finger licking good!! Tempting!!
ReplyDeleteMust have for pongal.. In fact we make it for koodaravalli (4 days before pongal) too
ReplyDeleteWow! Looks so tempting and traditional one too!
ReplyDeleteI loved this sweet, even though I only made it once..your dish looks so tempting.
ReplyDeleteA tempting sweet and lovely colour.
ReplyDeleteVery traditional and authentic dish. Looks yummy!!
ReplyDeleteThis dish reminds me of a aandal's thirupaavai song...in which she says how to eat akkaravadisal...If we take it in hand, the ghee will flow till our ankles,still we should continue eating without shy....suits that description...nice dish...
ReplyDelete