recipe for akkaravadisal /milk pongal with jaggery

Is there is anything that we should not eat sweets after that particular festivity is all over. But, for me its never like that I always love to have different desserts all day and all year around whenever I feel one. This recipe for akaravadisal is nothing but yet another variety of pongal the only difference is that its all done only with milk. The rice is strictly cooked only with milk and not with water. Using pacharisi is the best for this pongal and the real taste is got by using this rice. I still remember those days my mother cooking pongal this akaravadisal way.

The consistency should be little loose not semi solid way. Don’t think that lots of ghee and milk is all going into this single dish Ha! ha! its what all you need for this akkaravadisal recipe. Its a very rich dessert with goodness of loads of ghee and milk. You can check my other pongal varities like godhuma rava pongal,kalkandu pongal and also a special kaikuthal rice sweet pongal here in my blog. Enjoy this recipe for akkaravadisal with family and friends.

recipe for akkaravadisal /milk pongal with jaggery

INGREDIENTS:

Raw rice/pacharisi – 1/2 cup
Split moong dal/pasi paruppu – 2 tbsp
Jaggery made into rough powder – 1/2 cup
Cardamom powder – 1/4 tsp
Edible camphor /pachakarpooram – a pinch
Milk and water for boiling rice – 3 cups +1/2 cup water
Milk to add at the end – 1/2 cup
Ghee – 1/4 cup or as needed
Some cashew nuts and raisins

METHOD:

1.Wash both rice and dal then add it to a pressure cooker make a little saute with little ghee.

2.Now add 3 cups of boiled milk and 1/2 cup of water to it and when it all comes to a boil close the lid with weight and let cook till mushy.

3.In-between heat a small kadai with little ghee fry the cashew until golden finally switch off the stove and add raisins at the end and keep ready.
4.Then heat a pan with a tablespoon or two of water add the powdered jaggery, let it boil till it dissolves completely.
5.When done filter it in another bowl and keep them ready.

6.When the rice mixture is hot itself you should mash it well till mushy then add the jaggery syrup and bring the flame on.
7.After well combined add rest of the milk followed by camphor and cardamom powder mix well and let it be on flame for two minutes, the consistency should be little loose not semi-solid.
8.After that switch off the stove add remaining ghee and fried nuts mix and serve hot.

recipe for akkaravadisal /milk pongal with jaggery

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Total Time 1 hour hr

Servings 3

Ingredients

  

• Raw rice/pacharisi - 1/2 cup
• Split moong dal/pasi paruppu - 2 tbsp
• Jaggery made into rough powder - 1/2 cup
• Cardamom powder - 1/4 tsp
• Edible camphor /pachakarpooram - a pinch
• Milk and water for boiling rice - 3 cups +1/2 cup water
• Milk to add at the end - 1/2 cup
• Ghee - 1/4 cup or as needed
• Some cashew nuts and raisins

Instructions

 

• Wash both rice and dal then add it to a pressure cooker make a little saute with little ghee.
• Now add 3 cups of boiled milk and 1/2 cup of water to it and when it all comes to a boil close the lid and let cook till mushy.
• Open the cooker for doneness in-between heat a small kadai with little ghee fry the cashew until golden finally switch off the stove and add raisins at the end and keep ready.
• Then heat a pan with a tablespoon or two of water add the powdered jaggery, let it boil till it dissolves completely.
• When done filter it in another bowl and keep them ready.
• When the rice mixture is hot itself you should mash it well till mushy then add the jaggy syrup and bring the flame on.
• After well combined add rest of the milk followed by camphor and cardamom powder mix well and let it be on flame for two minutes, the consistency should be little loose not semi-solid.
• After that switch off the stove add remaining ghee and fried nuts mix and serve hot.
  

Notes

Switch off the stove when it is in liquid state so that it will come to correct consistency.
The sharpness of the sweet depends on the type of jaggery.
Ghee is added at last because if we add it before it absorbs more ghee.
Cardamon powder and edible camphor is added at last to bring out the maximum flavor.