Akkaravadisal - Traditional South Indian Sweet

Step 1: 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.

Step 2: 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 2 minutes 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.

Step 3: Roast Raw Rice

To the same pan, add 1/2 cup of raw rice. Roast the rice for about 2 to 3 minutes on low flame until it's lightly roasted. Once done, transfer the rice to the same bowl as the moong dal.

Step 4: 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.

Step 5: 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.

Step 6: 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 45 minutes. 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.

Step 7: 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.

Step 8: 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 5 minutes on low flame. After 5 minutes, turn off the stove and keep it aside.

Step 9: 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.

Step 10: 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 tempering. Mix everything gently and let this cook for another 5 minutes on low flame. Just look at that consistency; it's thick, gooey, rich, and absolutely irresistible. Our traditional Akkaravadisal is now ready!

• Ensure the jaggery syrup is completely cooled to room temperature before adding it to the milk mixture to prevent curdling.

• Slow cooking and continuous stirring are crucial for achieving the perfect creamy and rich consistency of Akkaravadisal.

• Don't skimp on the ghee in the tempering; it contributes significantly to the traditional flavor and glossy finish of the dish.