Tamil
Akkaravadisal (Jaggery rice pudding)
- Duration: 30 minutes
- Serves: 2-4 people
Authenticity Slice
In temples, it’s cooked in a bronze pot, which is time consuming, but gives it a unique flavour. Mash the rice and dal a bit for the best consistency. Soaking them early will help.
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Trivia Tadka
Akkaravadisal is a variation of the traditional sweet Pongal. It’s a famous Iyengar speciality and is traditionally made in temples in Tamil Nadu as an offering. Akkaravadisal is bacially rice and moong dal slow-cooked in milk. This creamy and delectable pudding is sweetened with jaggery and flavoured with saffron, cardamom and camphor.
Ingredients
- Raw rice (1 cup)
- Yellow gram (moong dal) (2 tbsp)
- Jaggery (gud) (1/4 cup)
- Milk (2 cups)
- Water (1/2 cup)
- Ghee (2 tbsp)
- Cashew nuts (Kaju) (2-4)
- Raisins (kismish) (2-4)
- Cardamom (elaichi), crushed (2 pods)
- Saffron (kesar) (2-3 strands)
Method
- Wash the rice and moong dal. Soak for at least 2-3 hours. Drain and keep aside.
- Take a copper-bottomed vessel and add 2 tbsp ghee. Fry the kaju and kismish in the hot ghee for just 1minute.
- Remove it using a slotted spoon and keep aside.
- In the leftover ghee, fry the rice-dal mixture for a few minutes. Add the milk and bring to a boil.
- Reduce the flame and cook on medium-to-low heat till all the liquid is absorbed. By now, the mixture will be cooked, mashed up and creamy.
- In the meantime, prepare the gud. If the gud is of a high quality and free of impurities, then just powder it. If not, melt it in ¼ cup of hot water and strain.
- Add it to the creamy pudding and continue to cook on a low flame.
- Once everything comes together, add the remaining ghee, crushed elaichi, soaked kesar, camphor, toasted kaju and kismish. Cook for few more minutes.
- Switch off and enjoy the Akkaravadisal hot.
