Go Back
Easy Akkaravadisal Recipe | Sweet Milk Pongal

Easy Akkaravadisal Recipe | Sweet Milk Pongal

Learn how to make Easy Akkaravadisal Recipe with rice, moong dal, milk, jaggery and ghee. A rich, creamy Temple Style Sweet Milk Pongal perfect for festivals.
Print Recipe Pin Recipe
Total Time 45 minutes
Servings: 5
Course: Dessert, sweet
Cuisine: SouthIndian
Ingredients Method Notes

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. 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

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.