Easy Akkaravadisal Recipe | Sweet Milk Pongal
Easy Akkaravadisal Recipe | Sweet Milk Pongal
Akkaravadisal is a rich and creamy South Indian sweet made with raw rice, split moong dal, milk, jaggery, ghee, cashews and raisins. This Easy Akkaravadisal Recipe Sweet Milk Pongal is prepared during festivals, poojas and special occasions. In this easy pressure cooker method, the rice and dal become soft, creamy and perfectly cooked, making it simple to recreate this authentic prasadam at home.
Whether you’re preparing it for Krishna Jayanthi, Vaikunta Ekadasi or simply craving a delicious traditional dessert, this foolproof recipe delivers rich flavour and perfect texture every time.
Frequently Asked Questions
What is Akkaravadisal?
Akkaravadisal is a traditional South Indian sweet made with rice, moong dal, milk, jaggery and ghee. It is commonly offered as temple prasadam during festivals.
Can I make Akkaravadisal in a pressure cooker?
Yes. Using a pressure cooker makes the rice and dal soft and creamy while saving time.
Can I use sugar instead of jaggery?
Jaggery gives the authentic taste and flavour. Sugar can be used, but the traditional taste will be different.
Why is my Akkaravadisal not creamy?
The rice should be cooked until very soft and mashed well. Using enough milk and ghee also helps achieve the perfect creamy consistency.
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More recipes:
Kovil Sakkarai Pongal – Authentic Temple Style Sweet Pongal Recipe
Aval sakkarai pongal recipe /poha(flattened rice) sweet
pressure cooker sakkarai pongal /sweet(chakkarai) pongal
kavuni arisi pongal /black rice pongal recipe
thai pongal recipes / pongal festival special recipes
Easy Akkaravadisal Recipe | Sweet Milk Pongal
INGREDIENTS:
Raw rice/pacharisi – 1/2 cup
Split moong dal/pasi paruppu – 2 tbsp
Pinch of salt
Jaggery – 1 cup
Water to melt jaggery – 1/2 cup
Cardamom powder – 1tsp
Edible camphor /pachakarpooram – a pinch
Milk for boiling rice – 1 litre
Milk to add at the end – 1/2 cup
Ghee – 1/2 cup
Cashewnuts – 1/3 cup/40 gm
Raisins – 1/4 cup/ 30 gm
METHOD:
1. Wash both rice and dal then add it to a pressure cooker make a little saute..
2. Now add 1 litre boiled milk when it all comes to a boil close the lid with weight and let cook for 5-6 whistles.
3. In-between heat a pan with 1/2 cup ghee fry the cashew until golden finally switch off the stove and add raisins at the end and keep ready.
4. To a pan add the powdered jaggery with 1/2 cup water let it boil till it dissolves completely.
5.When done filter it in another bowl and keep them ready.
6.When Pressure subsides open the cooker ages switch on the stove rice.
7. Mash it well it will become mushy & creamy.
8. Add 1/2 cup of more milk & mix well.
9. Then add filtered jaggery syrup & boil.
10.Now add Edible camphor & cardamom powder & mix
11. Lastly add ghee with cashews & raisins & switch off.
Easy Akkaravadisal Recipe | Sweet Milk Pongal
Ingredients
Method
- 1. Wash both rice and dal then add it to a pressure cooker make a little saute..2. Now add 1 litre boiled milk when it all comes to a boil close the lid with weight and let cook for 5-6 whistles.3. In-between heat a pan with 1/2 cup ghee fry the cashew until golden finally switch off the stove and add raisins at the end and keep ready.4. To a pan add the powdered jaggery with 1/2 cup water let it boil till it dissolves completely.5.When done filter it in another bowl and keep them ready.6.When Pressure subsides open the cooker ages switch on the stove rice. 7. Mash it well it will become mushy & creamy.8. Add 1/2 cup of more milk & mix well.9. Then add filtered jaggery syrup & boil.10.Now add Edible camphor & cardamom powder & mix11. Lastly add ghee with cashews & raisins & switch off.
Notes
- Use full-fat milk for a rich and creamy texture.
- Always filter the jaggery syrup before adding it.
- Mash the cooked rice well for a smooth consistency.
- Add edible camphor sparingly as it has a strong aroma.
- Generously use ghee for authentic temple-style flavour.
- Cook on low heat after adding jaggery to preserve the creamy texture.