In a vessel add the millet and moong dal.

Wash nicely and add ½ cup water and 2 cups milk.

I used full cream, raw milk. Do not add hot milk as it may curdle sometimes.

Cover it with a plate.

Pressure cook this for 7-8 whistles and keep it in low flame for 5 minutes.

Switch off the flame.

Soak saffron in 1 tbsp of warm milk for 5 minutes.

Once the pressure subsides, take out and mash it well.

If it is too thick, you can add ¼ cup – ½ cup of milk and mix well.

In a pan add the jaggery and add ¼ cup of water.

Let the jaggery melt, no need for syrup consistency.

Once it is melted filter the impurities and add them to the mashed millet mixture.

Transfer it to a pan.

Mix well and cook for 2 minutes on a low flame.

Do not any milk now.

Add 1 tbsp ghee at this stage and mix well.

Add little edible camphor if adding and mix well.

Roast a few cashew nuts in 1 tbsp of ghee and add it to the millet akkara adisal.

Mix well.

Akkaravadisal is ready for neivedyam.