Name: Akkaravadisal or Akkara Adisil recipe by Sindhu Murali at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Rice - 1/2 cup (any variety except Idli Rice); Moong Dal - 2 tbsp; Jaggery - 1 3/4 cup; Milk 4 - 5 cups; Ghee - 4 tbsp; Cashew and Raisins - 10 each; Cardamom Powder - 1 1/2 tsp; Edible Camphor - a pinch (optional); Saffron - a pinch

ABOUT Akkaravadisal or Akkara Adisil RECIPE

Rice and split yellow moong dal cooked in jaggery. A recipe that has its mention in one of the oldest sacred songs called Tiruppavai written by the only Tamil Woman Aazhvar (saint) Sri Aandal. It is specially prepared during the sacred month of Margazhi (between Jan 15th - Feb 15th) by the Iyengars.

Ingredients Serving: 4

Rice - 1/2 cup (any variety except Idli Rice)
Moong Dal - 2 tbsp
Jaggery - 1 3/4 cup
Milk 4 - 5 cups
Ghee - 4 tbsp
Cashew and Raisins - 10 each
Cardamom Powder - 1 1/2 tsp
Edible Camphor - a pinch (optional)
Saffron - a pinch

Instructions

In a dry pan, dry roast the rice and moong dal until aromatic. Wash and add milk. Pressure cook upto 9 whistles. We are looking to achieve a very gooey consistency.
Dissolve jaggery in 1/2 cup water and bring it to a boil. All of the jaggery should have dissolve and you should have a clear liquid. Filter this from impurities and keep aside.
Meanwhile, soak saffron in warm milk. Heat a pan, add a little ghee and roast the cashews, raisins until brown and keep aside.
Take a heavy bottomed pan, add the cooked rice moong mixture. Add jaggery to it and heat again. It will start bubbling and the mixture will come together. The aroma of jaggery is just divine.
Add saffron, cardamom and the roasted dry fruits and boil for 2 more minutes and take off heat. Serve hot

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