Akkaravadisal Recipe | Akkara Adisal | Traditional Sweet Milk Pongal

This Akkaravadisal/Sweet Milk Pongal is so rich, creamy, and scrumptious Pongal prepared using raw rice, moong dal, milk, and jaggery as the main ingredients. I made this last Saturday to worship Ekadashi Purattasi for Lord Sri Venkatesha. You can prepare this Prashad for almost all festivals.

Usually, we prepare sweet Pongal with the same ingredients, but instead of milk, we use water. I added jaggery directly into the rice, as I used organic jaggery. There were no impurities in it. If using regular jaggery, add it in the 1/4 cup of water, boil it and then filter, and use it to remove any impurities. The Pongal was so rich in taste due to the milk.

Adding saffron gives a nice golden color to the Pongal. Usually, in Temple, they add saffron. Also, add only a small pinch of edible camphor (a small mustard seed size). If you add more, it will overpower the taste of the Pongal. The color of Pongal may vary depending on the jaggery used. You can also add two tablespoons of grated or pieces of coconut fried in ghee to garnish additionally. Now let us see how to prepare this recipe.

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Akkaravadisal Recipe | Akkara Adisal | Traditional Sweet Milk Pongal

Print Recipe

Delicious traditional sweet milk Pongal.

• CourseDessert
• CuisineSouth Indian

Servings	Prep Time
3 people	10 mins

Cook Time

30 mins

Servings Prep Time 3 people 10 mins

Cook Time 30 mins

Akkaravadisal Recipe | Akkara Adisal | Traditional Sweet Milk Pongal Print Recipe Delicious traditional sweet milk Pongal. CourseDessert CuisineSouth Indian Servings Prep Time 3 people 10 mins Cook Time 30 mins Servings Prep Time 3 people 10 mins Cook Time 30 mins

Ingredients

• 1/4 cup Raw Rice/Pacharisi
• 1 tbsp Moong dal/Paasi paruppu
• 1/2 cup Jaggery/Vellam powder
• 2 cup Milk full fat
• 1/4 tsp Cardamom/Elaichi Powder
• 1 Edible Camphor/Pacchai karpuram 1 mustard seed size
• 10 Cashews/Mundiri broken into pieces
• 10 Raisins
• 1/4 cup Ghee +2tbsp ghee
• 1 pinch Saffron soaked in a tbsp of milk
• 1/2 cup Water

Servings: people

Instructions

1. In a pressure cooker, add 2 tbsp of ghee. When ghee melts, add cashews, raisins, fry until cashews turn golden brown and raisins puffs up. Once done, remove and set it aside.
2. In to the ghee, add moong dal, rice and roast it until moong dal turns golden brown. Now add 1/2 cup water, 1 cup milk, and pressure cook for 5 to 6 whistles.
3. Once done, open the lid and mash rice, and dal thoroughly. Add another 1 cup of milk and cook until all the milk is absorbed.
4. Add saffron-soaked milk, jaggery powder, and cook until jaggery dissolves completely. In between, add 1/4 cup of ghee in intervals.
5. At last, add cardamom powder, and garnish with cashews and raisins. Sweet Milk Pongal/Akkaravadisal is ready to serve God as Prashad.

Recipe Notes

• Use acchu vellam (urundai vellam) for the best result. I have used organic jaggery.
• If using regular jaggery, add it in the 1/4 cup of water, boil it and then filter, and use it to remove any impurities.
• The color of Pongal may vary depending on the jaggery used.
• You can also add two tablespoons of grated or pieces of coconut fried in ghee to garnish additionally.
• Add edible camphor a little only(one mustard seed size) or else it will give a bitter taste.
• Keep final Pongal slightly watery as it may thicken while it cools down.
• If you are using old rice, it may take more water and milk. Adjust accordingly.

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Delicious sweet milk Pongal/Akkaravadisal is ready to serve God.

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