AKKARA ADISAL

 

I wish you all a very happy Pongal and Makara Sankranthi.

I usually prepare Sakkara Pongal during the festival, but this time I decided to try Akkara Adisal (also known as Akara Vadisal), a traditional sweet dish similar to sweet pongal, yet distinct in its own way. Unlike regular sweet pongal, Akkara Adisal has a rich, creamy texture as it is cooked in milk. Its consistency lies somewhere between payasam and sweet pongal, and generous amounts of ghee are used to enhance its flavour and aroma.

By the grace of God, I celebrated Pongal with great enthusiasm. The day began with drawing a large kolam at the entrance of my house, followed by the preparation of kara pongal for breakfast. This was succeeded by sweet pongal, offered in devotion to God, praying for happiness, health, and prosperity throughout the year.

 INGREDIENTS :

 

RICE- 1 CUP

MOONG DAL- 3 TSP

JAGGERY- 3 1/2 CUPS

MILK- 6 CUPS

WATER- 2 CUPS

CARDAMOM POWDER

GHEE- 1 1/2 CUPS 

A PINCH OF SALT

CASHEW NUTS --12-15 

 

PROCEDURE :

 

1. In a pan heat 2 teaspoon of ghee in a pan and roast moong dal,then add the raw rice,keep roasting,till nice aroma emanates.

 

2.In the same pan add ghee and roast cashew nuts and keep it aside. 

 

3.In the same pan heat 1 cup of water and 3 cups of milk and cook in sim,till the water and milk is absorbed completely.

 

4.Now transfer the contents to a pressure cooker,remaining water and milk and cook for 4-5 whistles.

 

5. You can add extra milk,to adjust the consistency.Mash the cooked contents,to bring it to mushy consistency.

 

6.In a pan dissolve jaggery to prepare the syrup.You can filter the syrup,if it has any impurities.I used superior quality jaggery,hence I didn't filter the same.

 

7.Pour the syrup to the pressure cooker and mix the contents in very mild heat.Add the ghee slowly and keep stirring.Add pinch of salt,cardamom powder and roasted cashewnuts and mix well

 

8. Yummy Akara Adisal is ready to relish.