Name: Akkara Vadisal/Akkara Adisal recipe by Priya Vijaykrishnan at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 3/4 cup rice - (sona masuri /kolam - anything apart from basmati rice); 2 tablespoon moong dal; 4 cups milk; 1 cup water; 2 - 2.25 cups powdered jaggery; 3-4 cardamoms/elaichi powdered; pinch of edible camphor/pacchhai karpooram; handful of cashew nuts and raisins; 6-7 tablespoon ghee; few strands of saffron/kesar

ABOUT Akkara Vadisal/Akkara Adisal RECIPE

A very famous recipe belonging to the Tamil Brahmins;Iyengar cuisine to be more specific. This sweet dish is made purely using milk and jaggery with rice and moong dal as the base. The slow cooking in milk gives a very creamy and glossy texture to the sweet.Traditionally its made in huge bronze vessel on slow fire. For ease of cooking this recipe uses the pressure cooker. The rest of the procedure is same as the traditional method.

Ingredients Serving: 4

3/4 cup rice - (sona masuri /kolam - anything apart from basmati rice)
2 tablespoon moong dal
4 cups milk
1 cup water
2 - 2.25 cups powdered jaggery
3-4 cardamoms/elaichi powdered
pinch of edible camphor/pacchhai karpooram
handful of cashew nuts and raisins
6-7 tablespoon ghee
few strands of saffron/kesar

Instructions

Wash the rice and dal well. Pressure cook with 3 cups of milk and 1 cup water until it is soft. Add a few strands of saffron while pressure cooking.
Mash the rice well using back of the ladle /spoon until it looks mushy. You may add some milk and mash if you feel it a little dry.
Add the powdered jaggery and stir well until it melts and mixes well with the rice-dal mixture.
Add 2 tablespoon of ghee and start cooking on medium flame.
Keep stirring occasionally so that the mixture doesn't burn .
The mixture starts to thicken after some time .
At this stage add cardamom powder, edible camphor and 2 tablespoons ghee and mix well.
Cook further till the mixture starts bubbling vigorously and the ghee starts oozing out.
Turn off at this stage and add cashews and raisins roasted in ghee.
This sweet will get thick on cooling. So do not worry if it appears runny.

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