Pongal: Akkaravadisal - A Delicious, Sweet Milk Pongal From Tamil Nadu

By Aanchal Mathur

A combination of akkaram - sweet or jaggery with vadisal - the slow cooking process of boiling the ingredients, Akkaravadisal is a traditional Pongal recipe from Tamil Nadu.

Ingredients

Raw Rice: 100 gms Moong Dal: 25 gms Milk: 500 ml - 800 ml Jaggery: 150 - 200 gm Ghee: 25-50 gm 10-12 almonds finely ground

Ingredients

Few strands of Saffron Cardamom: 4 pods A pinch of nutmeg powder Cashew nuts: 15 A handful of raisins

Pan fry moong dal with a teaspoon of ghee. 

Clean, wash the rice and add the rice in the same pan along with moong dal and milk, and cook on slow fire till the mixture reaches a pasty consistency. Keep adding milk as and when required 

Add finely powdered jaggery and keep stirring till the jaggery is fully blended with the rice.  

Now add the almond paste and little milk and stir so the almonds don't get into lumps. 

Add crushed cardamom and nutmeg in a pan place the ghee when it is heated add cashew and raisins 

Add saffron to quarter cup milk and mix well. Pour over the mixture. Stir well and serve. 

Top it with a spoon of ghee just before you serve. You can add more ghee if you'd like a more rich

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