Akkaravadisal
Ingredients
- 1 cup Rice, raw / பச்சரிசி
- ¼ cup Moong Dhal / பயத்தம் பருப்பு
- 1 cup Jaggery / வெல்லம் - grated
- ½ cup Sugar, White / சர்க்கரை, வெள்ளை
- 10 ~ 15 nos Cashew nut / முந்திரிப் பருப்பு
- 10 ~ 15 nos Raisin
- 1 ltr Milk / பால்
- ½ cup Ghee / நெய்
- 1 nos Cardamom, Green / ஏலக்காய் - powdered
- 5 strands Saffron / குங்குமப் பூ - soaked in 2 tsp of warm milk
Instructions
- Heat ghee in a pan
- Add raisins and fry until raisins bulges like a balloon, keep aside
- Add cashew nuts and fry until golden brown, keep aside
- Heat little water in a pan
- Add jaggery and dissolve it completely and bring to a boil
- Stir well until the jaggery becomes slightly thick
- Filter if required, keep aside
- Add rice, moong dhal in the same pan and fry until fragrant
- Add milk and bring to a boil (reserve about 1cup of milk)
- You may open cook (as traditionally done) or pressure cook for 4~5whistles
- Mash the rice and dhal well and add remaining milk
- Add little ghee, jaggery syrup and mix well until it dissolves
- Add little more ghee, sugar and mix well until it dissolves
- Simmer the flame, keep stirring continuously
- Add saffron along with the soaked milk, remaining ghee and mix well
- Add cardamom, cashew mix and switch off flame
Notes
Serve hot
Tried this recipe?Let us know how it was!
