Name: Akkaravadisal - Traditional South Indian Sweet
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8 People
Cuisine: Indian
Ingredients: 350 gms Jaggery; 3/4 cup Water; 2 tbsp Moong Dal; 1/2 cup Raw Rice; 1 litre Milk (2% Low Fat); 1 litre Water; 1 cup Full Fat Milk (boiled and cooled); a few strands Saffron; 1 tsp Cardamom Powder; 1/2 cup Ghee; 1/4 cup Cashew Nuts (chopped); 1/4 cup Almonds (chopped); 1/4 cup Raisins

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Jaggery Syrup
Take a saucepan and add 350 gms of jaggery and 3/4 cup of water. Place it on the stove and let the jaggery melt completely. Once it starts boiling and all the jaggery has dissolved, remove it from the flame and keep it aside to cool down completely to room temperature.
Roast Moong Dal
Take a small pan and add 2 tablespoons of moong dal. Keep the flame on low and roast it gently for about until you get a mild nutty fragrance. There's no need to roast it until it turns golden brown. Once done, transfer it to a bowl.
Roast Raw Rice
To the same pan, add 1/2 cup of raw rice. Roast the rice for about on low flame until it's lightly roasted. Once done, transfer the rice to the same bowl as the moong dal.
Wash Rice and Dal
Wash the roasted rice and dal together by adding water and rinsing them 2 to 3 times until the water runs clear. Keep this aside.
Boil Milk and Water
Take a wide, heavy-bottom pan and add 1 litre of 2% low-fat milk. Keep stirring and bring it to a boil. Once the milk comes to a good boil, add 1 litre of water. This ratio is important as Akkaravadisal needs a lot of liquid for the rice and dal to cook slowly and turn creamy.
Cook Rice and Dal in Milk Mixture
Once the milk and water mixture is heated, add the washed rice and moong dal. Mix it well and keep the flame on low. Let the rice and dal cook gently in the milk. This slow cooking process takes close to . Keep stirring at intervals to prevent sticking at the bottom. Be patient, as the real taste of traditional Akkaravadisal lies in this slow, careful cooking. As you keep stirring, you'll see the rice and dal breaking down beautifully and turning creamy.
Add Full Fat Milk
Once the rice and dal are fully cooked and soft, add 1 cup of boiled and cooled full-fat milk. This adds extra richness and creaminess. Mix it well.
Incorporate Jaggery Syrup
Now, add the cooled and strained jaggery syrup. Remember, the syrup should never be hot when added to the milk mixture. Mix everything gently until well combined and let it cook for another on low flame. After , turn off the stove and keep it aside.
Prepare Tempering
Take a small pan and add 1/2 cup of ghee. Once the ghee melts, add chopped cashew nuts and chopped almonds. Roast them on low flame until they turn golden and crunchy. Then, add the raisins and roast until they plump up nicely. Keep the flame on low throughout for even roasting. Once done, remove from the heat.
Final Assembly and Cooking
Place the rice and dal mixture back on the stove. Add a few strands of saffron for color and richness (this is entirely optional). Add 1 teaspoon of cardamom powder and mix everything well. Now, add the roasted nuts and raisins along with the ghee from the . Mix everything gently and let this cook for another on low flame. Just look at that consistency; it's thick, gooey, rich, and absolutely irresistible. Our traditional Akkaravadisal is now ready!

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 4 swaps

No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)

AllergensThis recipe contains dairy and nuts.

DairyNuts

Helpful Tips

Small details that can improve the final result.

Cooking tipEnsure the Jaggery Syrup Is
Ensure the jaggery syrup is completely cooled to room temperature before adding it to the milk mixture to prevent curdling.
Cooking tipSlow Cooking and Continuous Stirring
Slow cooking and continuous stirring are crucial for achieving the perfect creamy and rich consistency of Akkaravadisal.
Flavour tipDon't Skimp on the Ghee in the Tempering
It contributes significantly to the traditional flavor and glossy finish of the dish.

Akkaravadisal - Traditional South Indian Sweet

85 mins

Indian · South Indian

15 min

70 min

8 People

~450 kcal

For Akkaravadisal

For Tempering

Prepare Jaggery Syrup

Roast Moong Dal

Roast Raw Rice

Wash Rice and Dal

Boil Milk and Water

Cook Rice and Dal in Milk Mixture

Add Full Fat Milk

Incorporate Jaggery Syrup

Prepare Tempering

Final Assembly and Cooking

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