Iyengar Akkaravadisal - sakkarai pongal recipe

Akkaravadisal

Ingredients:

Raw rice - 3/4 cup

Moong dal - 1/4 cup

Powdered Jaggery - 1 cup

Ghee - 1/4 - 1/2 cup

Broken Cashews and raisins - as per required

Saffron strands - 3 or 4

Milk - 1 litre + 1tbsp

Cardamom powder - 1/4 tsp

Edible camphor - 1 pinch

Method:

• Fry Cashews and raisins with 2 tbsp ghee in a heavy bottomed pan. Remove and keep aside.

• On that pan itself roast Raw rice and Moong dal till nice aroma comes. Rinse once and keep aside.

• Soak Saffron strands in 1 tbsp warm milk and set aside.

• Soak Jaggery in ( 1/2 cup or enough to cover ) hot water. Set aside.

• Add 1 liter milk with roasted rice and moong dal in a deep vessel and pressure cook for 5 whistles in medium flame.

• Once pressure cooker eases, take the container out and mash it completely.

• Now, mix jaggery well, breaking down any pieces left with the help of spoon. Filter it for any impurities.

• Boil this syrup till nice aroma comes ( around 5 minutes ). Remove from heat. Add Cardamom powder and edible camphor and mix well.

• Add this jaggery syrup to the mashed rice and dal mixture. 

• Add soaked saffron, roasted cashews and raisins and mix well.

• This mixture tends to thicken after some times, so add some warm milk while serving.