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Millet Akkara adisal
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Millet Akkaravadisal recipe

Traditional akkara adisal with jaggery and millets
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Festival recipes,, pongal recipes, Sweet
Cuisine: Indian
Keyword: Festival recipes, Pongal recipes, South Indian festival
Servings: 4 people
Author: Jeyashri suresh


  • ½ cup Varagu | kodo millet
  • 2 pinches saffron
  • 2 tbsp moong dal
  • 2 cups milk
  • 1 cup jaggery
  • ¾ cup water
  • 2 tbsp ghee
  • Few cashew nuts
  • A pinch of edible camphor


  • 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.



1.Any millet like Barnyard millet, little millet, or thinai works well for this Millet akkaravadisal.
2. I personally don’t prefer to add cardamom powder as it will suppress the flavor of saffron and edible camphor.
3. The consistency of the akkaradisal is perfect and it stayed the same for 4-5 hours.