Akkaravadisal Recipe

By Smt. Swetha Satheesh

Measurements – 1 cup rice, 2 tsp moong dhal, 3 cups jaggery powder,Milk as required
Steps:

1. Wash both rice and moong dhal
2. In a pan, add ghee and fry Cashews and raisins as much as required.
3. Take away the fried Cashews and raisins in a separate bowl.
4. In the same pan, add few more spoons of ghee and add the washed raw rice and moong dhal.
5. Fry them in ghee for 1 minute and add whole milk to an extent the rice and moong dhal are immersed.
6. Let the rice and dhal gets cooked in milk. Add few saffron. This would bring nice color and flavor to the recipe.
7. Stir occasionally.
8. Seeing the consistency, add more milk
9. Cook until the rice is boiled and softens.
10. In a separate bowl, add 1/4 cups of water and add the jaggery powder and heat it.
11. Once the jaggery is dissolved, filter the jaggery syrup for any impurities.
12. Let the jaggery water completely cool.
13. Once the rice and dhal is boiled in milk, add the jaggery water. In this the jaggery syrup should by totally cool. If it is warm, it will get cuddled. To avoid cuddling, it should be cold.
14. Add ghee as required.
15. Let it be in sym for 5 minutes.
16. Keep stirring and switch off the stove
17. Garnish it with fried Cashews and raisins.