AKKARAVADISAL ONE POT

 This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk, and ghee. The ingredients are similar to the Sweet  Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.

This recipe already exists on this blog, but I am adding another method to make it, which is the one-pot method. One can choose whichever method they find doable. The results are the same for both, just a few steps vary which I will guide you through here.

While you are here check out my other Indian Sweet recipes like Malpua, Pineapple Rabri, Atte ka Sheera, Chakkarai Pongal, Aval Kesari, Unni appam, Sugiyan, and many more...  

Here is the recipe of One -Pot Akkaravadisal for you-

  PREP TIME: 15                                         COOK TIME: 20Mins

 TOTAL TIME:40Mins                                  COURSE:  DESSERT

 CUISINE: SOUTH INDIAN                         SERVINGS: 5

 AUTHOR: Rajni Ram

 

   Ingredients:

   Rice 1 cup

   Moong dal/ green gram 1/4 cup

   Milk  6 cups

   Jaggery 1 cup 

   Water 1/4 cup

   Sugar ( optional) 1 tbsp

   Ghee 3/4 cup

   Cardamom/ elaichi powder 1 tsp

   Saffron ( optional) 2 pinches, soaked in warm milk

   Raw camphor( optional) 1 pinch powdered

   Cashewnuts 8 to 10

   Raisins 8 to 10

   DIRECTIONS:

  Dry roast the Moong dal directly in the cooker to a light brown     colour. Stir constantly and take care not to burn the dal. It will give   out a nice aroma. Put the jaggery in a separate vessel, add water, and  bring to a boil. Put off the heat and stir to dissolve the jaggery.   Keep aside. Now to the roasted moong dal in the cooker, add the   washed rice. Pour 2 cups milk and 1 cup water, close the cooker and  cook for 5 to 6 whistles ( flame should be on low throughout,   otherwise there are chances of the milk overflowing through the   sides). Once pressure releases open the cooker and mash the   contents well. Put the cooker on flame again and strain the liquid   jaggery into the cooker directly. Pour another 2 cups milk and stir   nicely. There may be lumps, break them down patiently by stirring.   Like I always say add 2 teaspoons of sugar to any jaggery dish to   enhance the taste of jaggery. Add more milk if the 2 cups of milk get   absorbed. We want a texture that is semi-solid and smooth, not   lumpy. Now add the cardamom powder, raw camphor(optional), and   add in the raisins and nuts fried in ghee. The one-pot   Akkaravadisal is ready to serve. Enjoy BonAppetit. This is a popular Prasad(holy offering) dish that can be offered during Pujas.

STEPWISE RECIPE FOLLOWS:

1.  Assemble all ingredients.

2. Dry roast the Moong dal directly in the cooker to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Now to the roasted moong dal in the cooker, add the washed rice. Pour 2 cups milk and 1 cup water, close the cooker and cook for 5 to 6 whistles ( flame should be on low throughout, otherwise there are chances of the milk overflowing through the sides).

3. Until the pressure releases let’s get the jaggery ready. In a small vessel take the jaggery, add 1/4 cup water and bring to a boil, put out the stove, and stir the jaggery to dissolve it. 

4. Once pressure releases open the cooker and mash the contents well. Put the cooker on flame again and strain the liquid jaggery into the cooker directly. Pour another 2 cups milk and stir nicely. There may be lumps, break them down patiently by stirring. Add two spoons sugar.

5. Add milk in which the saffron strands were soaked followed by Cardamom powder, raw camphor(optional). Finally, add the nuts and raisins fried in ghee. 

NOTES:

1. The only glitch in this method is the milk overflowing from the cooker or the milk sticking to the bottom of the cooker. To manage this the flame should be on low through out until the whistles are over.

2. We are straining the jaggery to remove impurities in the jaggery. I  recommend not missing this step.

3. To get that smooth texture and consistency add more milk if required. 

If you tried this recipe please do comment below, we would love to hear fom you.

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