Akkaraadisal recipe
Traditional sweet made with rice, milk and jaggery
Servings: 3
Ingredients
- ½ cup Raw rice or sona masoori rice
- 2 cups of milk I used raw milk
- ½ cup Water to cook the rice
- 1 cup powdered Jaggery
- 3 tbsp Ghee
- 10 Cashew
- a pinch of Saffron
- a tiny pinch Pacha karpooram edible camphor
Instructions
- Soak 2 pinches of saffron in 2 tbsp of warm milk.
- Keep this aside.
- In a vessel add ½ cup of raw rice | sona masoori rice.
- Wash well.
- Add ½ cup of water and 1and ½ cup of milk (I used raw milk) to this.
- Cover this and pressure cook for 6-7 whistles.
- Keep in low flame for 5 minutes and switch off.
- Once the pressure is released naturally, take it out and mash well.
- Add ½ cup of raw milk to this and mix well. You can use boiled coolant milk too.
- Keep this aside.
- Add 1 cup of jaggery in a pan and add ¼ cup of water.
- Melt the jaggery and filter the impurities if any.
- Boil the jaggery for a minute and switch off the flame.
- Now add the mashed rice mixture.
- Add the saffron milk.
- Now add in the edible camphor.
- Mix well and start cooking in a low flame, high flame might curdle the mixture.
- The mixture might look watery, but it will get thickened in few minutes.
- Add 1 tbsp of ghee to this.
- Mix well and cook for few minutes. Stir in between.
- Add ghee roasted cashew nuts. You can add fried raisins too.
- Mix well and switch off the flame.
- Akkaradisal is ready for neivedyam.
Video
Notes
Notes:
1. Never add hot milk to the jaggery-mixed rice. The milk may get curdled.
2. A pinch of cardamom powder can also be added if you want.
3. Saffron gives a very nice flavour to the akkaravadisal, so do not skip it.
4. Never add milk to the jaggery water. It will curdle for sure.
5. You can add 2 tbsp of moong dal while cooking the rice. 6. Akkara adisal | Akkaravadisal can be made with millets too instead of rice.
