Akkaravadisal is a traditional sweet offered to Goddess in the Tamil month of Thai on Fridays and Tuesdays. Since the rice and dal are cooked in Milk, it has unique taste and it is similar to Sarkkarai Pongal but the consistency is semi solid…
Yield / Serves
Raw rice 3/4 cup and Moong dal 1/4 cup
Milk 4 cups
Powdered Jagerry tightly packed 1 1/2 cups
Ghee 4 tb spoons, Cardamom Powder and Cashews
In a kadai dry roast the dal and rice till they become hot and wash well. Add milk and pressure cook them in a cooker up to 4 or 5 whistles. The vessel that has the rice and dal with milk should be large enough to avoid the milk foaming out of the vessel while cooking.
Mean while add a cup of water and boil the jaggery till it dissolves well. When it starts boiling filter it to remove the dusts and keep aside.
Mash the cooked dal and rice well and transfer the stuff and jagerry syrup to a heavy bottomed pan and keep stirring in medium flame. Add the ghee in between while stirring. Once everything mix well and comes to the semi solid consistency switch off the stove adding cardamom powder. Add the roasted cashews.
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