Akkaravadisal is a traditional recipe made for Pooja. It is a main prasatham variety in Perumal kovil. It is similar to sakkarai pongal recipe, but it is cooked in milk so it is more tasty, rich and creamy.
Raw rice – 100 Gm (1 cup)
Moong dhal – 1/4 cup
Jaggery – 1,1/2 cup
Sugar – 1/2 cup
Boiled milk – 4 cup
Water – 1 cup
Use the same cup for all measures.
Ghee – 4 tbs
Cardamom powder, saffron, cashews, dry grapes, cooking camphor.
Wash and soak rice and Dhal for 30 minutes. Stain the water. Add a tsp of ghee in a cooker and fry rice and dhal for 3,4 minutes, until you get a nice aroma.
Add 3 cups of boiled milk, 1 cup of water, mix well close and cook for 4 whistles in medium flame.
Wait till steam downs, open and mash it when it is hot. Add 1 cup milk, mix well.
Add jaggery, sugar, 1/2 cup water and melt it. Filter it to the Pongal, mix well. Cook in low flame for 3 minutes.
Add 1/4 tsp cardamom powder, 1/2 pinch of cooking camphor, 1 pinch saffron, 2 tbs of ghee and switch off.
In 1 tbs of ghee, fry cashews, dry grapes and add it to the akkaravadisal. Add a tsp of ghee over it.
Now the rich and creamy Akkaravadisal is ready with a devotional aroma of saffron, cardamom powder, cooking camphor, ghee and milk.
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