Akkaravadisal Recipe

Initial Preparation Of Akkaravadisal Recipe - Dry Roast The Ingredients

Place a pan in the stove and keep it in medium flame.

Add the measured quantity of rice and fry gently for one or two minutes.

Similarly, add the moong dhal to the pan and fry them for a short while until you get a nice aroma.

Transfer the ingredients to a plate and keep aside.

Cook The Rice and Lentils - How To Make Akkaravadisal Recipe

Now place a thick bottomed `vengala panai` in the stove and change the flame to high mode.

As the vessel is too heavy, it will take at least a minute or two for the bottom to get heated up.

When it gets heated up pour four cups of thick creamy milk into the vengala panai and allow it to boil.

Let it boil for some time and after a while, just wash the roasted rice and dhal together once and add them to the milk and stir well using a long and thick wooden ladle.

Keep stirring so that the contents do not get scorched. Do clean the sides of the vengala panai with the ladle as and when the milk starts reducing.

When the contents start thickening add two cups of water and lower the flame to medium mode.

Keep stirring until the rice and dhal get cooked up fully.

It will take approximately about 10 to 15 minutes for them to get cooked up well.

Sweeten The Dish - How To Make Akkaravadisal Recipe

At this stage, add the measured quantity of sugar into the vengala panai and stir well.

Here you will see the contents getting slightly loose now because of the melting sugar.

It is the right consistency however it will get thick after a while.

Lower the flame at this point.

When the sugar gets completely absorbed by the rice and dhal, add the major portion of the ghee into the contents and stir well.

Subsequently add a few pinches of kesar colour and half a teaspoon of cardamom powder and stir well.

Let it cook for a few minutes and after ten minutes (approximately) you will see the consistency has thickened to some extent.

Just switch of the stove when it is in the semi solid state because if it cools down, it will become somewhat thicker which will be the exact consistency to eat.

Akkaravadisal Recipe - Garnish With Aromatic Nuts

Place a small pan in the stove and pour the remaining ghee in it.

Add the broken cashews to it and when it turns golden brown, add the raisins and when they start turning golden brown, transfer them to a plate.

With the remaining little bit of ghee in the pan, just roast a bit of nutmeg for a while and switch off the stove.

Add the roasted nutmeg into a small mortar and pestle and crush it well with half a tea spoon of sugar.

Sprinkle the powdered nutmeg along with a tiny bit of edible camphor over the akkaravadisal.

Similarly, add the roasted dry fruits and spices to the akkara vadisal and stir them.

Finally, drizzle a few saffron strands and now the lip-smacking akkara vadisal is ready to eat.

Transfer it to a serving platter and serve it hot with a savoury and a hot cup of South Indian special filter coffee.

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Akkaravadisal Recipe