Akkara adisal recipe | akkaravadisal is an authentic Iyengar recipe, which is generally made during the month of Margazhi for koodaraivalli. Many people make this during aadi velli and thai velli and Janmashtami too. I have made this akkaravadisal with sugar and have posted too. I have wanted to post this typical Iyengar dish for a long time in Jeyashri’s kitchen.
The usual common question is what is the difference between Sakkarai pongal and Akkara adisal
Though the main ingredients are rice and jaggery, sakkarai pongal is cooked in water, sometimes we add very little milk, but akkara adisal is predominately cooked in milk and it will be very creamy. Also saffron is added in akkara adisil which gives a very richer taste. Traditionally more ghee is added in akkara adisal.
I got the recipe, from my friend whose mom makes it very awesome. It is her heirloom recipe, which she learnt from her grandmother. I tasted Akkaraadisal at my friend’s place and I loved it. Do give this a try and I am sure you will love it.
Also, check out my Millet akkara adisal recipe .  Over to the recipe of akkaravadisal using jaggery .
- Soak 2 pinches of saffron in 2 tbsp of warm milk.
- Keep this aside.
- In a vessel add ¬Ω cup of raw rice | sona masoori rice.
- Wash well.
- Add ¬Ω cup of water and 1 and ¬Ω 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 it off.
- Once the pressure is released naturally, take it out and mash well.
- Add ¬Ω cup of raw milk to this and mix well. You can use boiled coolant milk too.
- Keep this aside.
- Add 1 cup of jaggery to 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 a few minutes.
- Add 1 tbsp of ghee to this.
- Mix well and cook for a 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.
- Never add hot milk to the jaggery-mixed rice. The milk may get curdled.
- A pinch of cardamom powder can also be added if you want.
- Saffron gives a very nice flavour to the akkaravadisal, so do not skip it.
- Never add milk to the jaggery water. It will curdle for sure.
- You can add 2 tbsp of moong dal while cooking the rice.
- Akkara adisal | Akkaravadisal can be made with millet too instead of rice.
Akkaraadisal recipe
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.
