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.
Akkaravadisal is ready for neivedyam.