AKKAARA ADISAL/AKKARA VADISAL
Akkaaravadisal/akkara adisal is a yummy traditional sweet. This is the first post of this year in my blog.I prepared this sweet for new year and thought of posting om that day itself. But not able to did so.
Anyhow the 1st post of 2017 is a delicious rich and a traditional recipe, am very happy about it.
Actually this akkaravadisal is a traditional brahmin recipe, which is similar to sakkaraipongal or sweet pongal.
Traditionally this sweet will be prepared in brozeor brass pot/vessel. As i am not having that i chose this pressure cooker method which is very much comfortable and safe. If you are using the open pot , then you have to stir frequently to avoid burning in the bottom.
Ok now let's move on to the recipe.
AAKARAVADISAL/AKKARAADISAL
RECIPE TYPE: MAIN| CUISINE: SOUTH INDIAN | YIELDS: 2 PERSONS
|PREPARATION TIME: 5 MIN | COOKING TIME: 20 MIN
METHOD:
First wash and soak the rice in water for 15 minutes.
Fry the cashews in a tablespoon of ghee and keep aside. Soak saffron in warm milk.
Dry roast the dhal in a teaspoon of ghee in the same pan which you used to fry the cashews.
In a bowl add the rice ,roasted dhal and milk and place inside the cooker. Keep a small plate inside the rice to avoid spilling of milk. Dont forget to close the bowl with a lid.
Place the cooker on heat and cook till you get 5 or 6 whistles. Keep the flame in medium.
Once the pressure released take out the rice bowl and mash the cooked rice and dhal with the back of a ladle or use maththu as i did. In a heavy bottomed kadai add the jaggery and water and let it boil.
Once the jaggery melts fully filter the jaggery syrup and add the mashed rice to the syrup and mix well.
I added little more water so i just cooked the rice in jaggery syrup for few minutes to make it thicken.
Add cardamon powder and soaked saffron to the prepared akkara adisal.
Add edible camphor ,fried cashews and remaining ghee .
Mix well.
Serve hot.
Fry the cashews in a tablespoon of ghee and keep aside. Soak saffron in warm milk.
Dry roast the dhal in a teaspoon of ghee in the same pan which you used to fry the cashews.
In a bowl add the rice ,roasted dhal and milk and place inside the cooker. Keep a small plate inside the rice to avoid spilling of milk. Dont forget to close the bowl with a lid.
Place the cooker on heat and cook till you get 5 or 6 whistles. Keep the flame in medium.
Once the pressure released take out the rice bowl and mash the cooked rice and dhal with the back of a ladle or use maththu as i did. In a heavy bottomed kadai add the jaggery and water and let it boil.
Once the jaggery melts fully filter the jaggery syrup and add the mashed rice to the syrup and mix well.
I added little more water so i just cooked the rice in jaggery syrup for few minutes to make it thicken.
Add cardamon powder and soaked saffron to the prepared akkara adisal.
Serve hot.
NOTES:
Adding the gram dhal is purely optional. but it gives nice flavour to the dish.
Add less water to make the jaggery syrup to reduce the cooking time.
Once cooled, akkara adisal will become hard , so while serving add warm milk and serve.
Ghee gives excellent taste and aroma to the dish.
For us this sweetness is ok , if you like it sweeter you can add extra 1/4 cup of jaggery.
Don't add more edible camphor as it will spoil the taste the flavour of the dish.
Add less water to make the jaggery syrup to reduce the cooking time.
Once cooled, akkara adisal will become hard , so while serving add warm milk and serve.
Ghee gives excellent taste and aroma to the dish.
For us this sweetness is ok , if you like it sweeter you can add extra 1/4 cup of jaggery.
Don't add more edible camphor as it will spoil the taste the flavour of the dish.
Do try this recipe and please don’t forget to
give your feedback in comments.
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