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Wednesday, February 15, 2012



Raw Rice – ½  cup
Moong Dhal – 1 cup
Milk - 3 cups
Water – 1 cup
Jaggery - ½ cup
Cashew , Raisins - few
Edible camphor - pinch
Cardomom – 3
Ghee – 1 cup


Dry roast the moong dhal till its golden brown.
Wash rice well, soak it for half an hour, drain and keep aside.
Boil the milk and bring it to room temperature.


Put rice, moog dhal, water and milk in the pressure cooker for 6 whistles.
Powder the jaggery, mix it with little water and stir it continuously in low flame  until it turns to a syrup like state.
Filter the jaggery to remove any kind of impurities
Mix the jaggery syrup to the cooked rice and heat it for some time.
Add edible camphor and cardamom to the rice.
Fry Cashews , raisins in ghee and add it to rice.
Remove it from fire and add the remaining ghee.
Traditionally we used to cook akkaravadisal in heavy bottomed vessel instead of cooker .  I always make this recipe in traditional way but as its time consuming I have posted a simple method. But for best result I recommend making the recipe in traditional way.

There you go!  Akkaravadisal is ready. Meet you soon in other recipe.
Bye for now from Ramya J

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