What is Akkaravadisal?
Akkaravadisal is a Iyengar (Tambrahm) festival delicacy made as an offering to the God during the holy Month of Margazhi (Mid Dec – mid Jan) and Aadi (Mig July-Aug) . It is a rich rice-lentil pudding decadently made with lots of ghee and is considered one of the “Paramaannams” (highest quality of food) offered in Temples.
Akkaravadisal is a traditional Tambrahm Milk + Rice + Jaggery Pudding made for Margazhi and Aadi months of the Hindu calendar as an offering to the Lord.
Today is Aadi Pooram (or in correct Iyengar lingo : Thiru Aadi Pooram) – a festival to celebrate the power of Shakti in most South Indian, esp Iyer / Iyengar households in the holy month of Aadi (or Aashaad) in the Hindu Calendar .. Its also called Andal Thirunaal (or the birthday of Andal – she is a semi-god amongst pantheon of South Indian Gods ) – you can check out more details here. This Akkaravadisal is also made for 27th day of Margazhi mointh in the Tamil Calendar (Koodaravalli), generally 3 days before Sankranti / Pongal festival.
Although, I am a God fearing person, I generally don’t attribute to too much religious fervour (especially those of the favour-asking-type poojas), but this time around, I was in the mood to re-visit my childhood days. Perhaps I am growing old – too fast, too soon 😉 ??!!
Paati (my maternal grandmom) used to dish out and pack in yummy and slurpy Akkaravadisal (a sweet rice based pudding) on this day for my lunchbox, and friends used to borrow (and finish) my lunch box even before I could look at this dish.
She used to make this in a unique Vengala Paathram (vessel made of bell metal, perhaps) and that lifted the dish’s taste several notches higher- my tribute to my loving paati through this dish, albeit with my stainless steel cutlery:-)
For those looking for the Instant Pot version of this dish, head here on my blog.
What are other Traditional offerings made to Lord Vishnu during Margazhi?
- Classic Chakkara Pongal (Rice-jaggery-ghee pudding)
- Brown Rice Chakkara Pongal
- Ellodharai (sesame flavoured rice)
- Badam Paal Rava Kesari (Almond milk powder flavoured Semolina pudding)
- Ulundogorai (Urad dal or Split black gram flavoured spice rice)
- Kovil Puliogarai (Temple style Tamarind Rice)
- Dudhyodhanam (Temple style Curd rice)
A video version to make this dish in the Instant Pot is also included here
Tips to make the perfect Akkaravadisal
- The consistency of this dish should be semi solid. If the end preparation is too solid (tightly packed), stir in few TBSP of warmed milk.
- This dish can be eaten for upto 4 – 5 days under refrigeration !
- Always let the jaggery syrup cool before adding to the milk-rice-lentil mixture. If both the syrup and mixture are hot, the dish will curdle.
- The ratio of jaggery to the rice is 3:1 (or 3.5 : 1 for extra sweetness)
- A pinch Salt is added to any traditional sweet like this to add extra sweetness
- Edible Camphor / Pachai Karpooram is essential for this dish. Do not skip it.
- If you need to warm this Akkaravadisal, gently microwave with a few tsp of milk / tsp of ghee. Do not heat directly lest it might burn.
What are the major ingredients going into this IP Style Akkaravadisal
- Rice – any short grained variety will do. Basmati may kindly be avoided. Brown rice with a lot of soaking may be used, but needs more time to soak and cook.
- Jaggery – Clean the jaggery of any impurities. If you don’t have jaggery, brown sugar may be used for a varied taste. Use Pagu jaggery (jaggery used to make syrup traditionally) than Achchu Jaggery (yellowish variety , which has more salt and impurities in it)
- Ghee – the more the better, but in the stove-top version here, I have used as minimal as required
- Nuts – Mainly cashew and raisins are used. If preferred, you can additionally use almonds
Prep time : 20 mins. Cooking time : 15 mins. Serves : 4
Ingredients to make Akkaravadisal
- 1 cup Raw rice (any short grained version, I used brown rice here)
- 1/3 cup Split Green gram (Moong Dal)
- 3 cups Milk (I used slightly more, perhaps 1/4 cup more)
- 3 cups Jaggery (use paagu Vellam or Organic Jaggery for best results)
- 6 TBSP Ghee (split use)
- 1/4 tsp Cardamom powder
- 1/4 pinch salt (do not skip, see Notes)
- 1 TBSP Cashew,
- 1 pinch Saffron
- 1 TBSP Raisins
- 1 pinch of edible camphor(pachai karpooram)
PIN FOR LATER
How to make Akkaravadisal in Stove Top Method:
- Roast the moong dal for 2-3 mins till aromatic
- Wash and soak rice and dal separately for 20 mins.
- Cook rice, dal, 3/4 of the milk and water in a pressure cooker for 4 whistles on slow heat.
- Powder the jaggery. Dissolve in 1 cup of water and stir in continuously on low flame till jaggery is dissolved. There is no need to check for any string consistency of this jaggery syrup
- Filter through a tea strainer / muslin cloth to remove any impurities from the jaggery. Cool the syrup to room temperature (very imp). My jaggery was organic, so didn’t filter. Cool thoroughly
- Mash up the mixture from the pressure cooker finely.
- In a pan, add 2 TBSP of ghee, cooked mixture from above. And add the rest of the milk and let it cook on low for 6-7 mins more, keep stirring to prevent it sticking to the vessel.
- Add this cooled jaggery syrup into the mixture and mix lightly till it incorporates.
- Now add the powdered cardamom, saffron.
- Fry cashew and raisins in remaining ghee and pour over the simmered payasam.
- And voila ! there you have yummy and slurpy Akkaravadisal !
- Serve hot or warm.
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Akkaravadisal | Milk Rice Jaggery Pudding
Equipment
- Pressure Cooker
- Thick Bottomed Pan Sub with 3-ply Stainless steel pan
- Ladle
Ingredients
- 1 cup Raw rice any short grained version, I used brown rice here
- 1/3 cup Split Green gram Moong Dal
- 3 cups Milk I used slightly more, perhaps 1/4 cup more
- 3 cups Jaggery use paagu Vellam or Organic Jaggery for best results
- 6 TBSP Ghee split use
- 1/4 tsp Cardamom powder
- 1/4 pinch Salt do not skip, see notes
- 1 TBSP Cashew
- 1 pinch Saffron
- 1 TBSP Raisins
- 1 pinch edible camphor pachai karpooram
Instructions
- Roast the moong dal for 2-3 mins till aromatic
- Wash and soak rice and dal separately for 20 mins.
- Cook rice, dal, 3/4 of the milk and water in a pressure cooker for 4 whistles on slow heat.
- Powder the jaggery. Dissolve in 1 cup of water and stir in continuously on low flame till jaggery is dissolved. There is no need to check for any string consistency of this jaggery syrup
- Filter through a tea strainer / muslin cloth to remove any impurities from the jaggery. Cool the syrup to room temperature (very imp). My jaggery was organic, so didn’t filter. Cool thoroughly
- Mash up the mixture from the pressure cooker finely.
- In a pan, add 2 TBSP of ghee, cooked mixture from above. And add the rest of the milk and let it cook on low for 6-7 mins more, keep stirring to prevent it sticking to the vessel.
- Add this cooled jaggery syrup into the mixture and mix lightly till it incorporates.
- Now add the powdered cardamom, saffron.
- Fry cashew and raisins in remaining ghee and pour over the simmered payasam.
- And voila ! there you have yummy and slurpy Akkaravadisal !
- Serve hot or warm.
Notes
- The consistency of this dish should be semi solid. If the end preparation is too solid (tightly packed), stir in few TBSP of warmed milk.
- This dish can be eaten for upto 4 – 5 days under refrigeration !
- Always let the jaggery syrup cool before adding to the milk-rice-lentil mixture. If both the syrup and mixture are hot, the dish will curdle.
- The ratio of jaggery to the rice is 3:1 (or 3.5 : 1 for extra sweetness)
- A pinch Salt is added to any traditional sweet like this to add extra sweetness
- Edible Camphor / Pachai Karpooram is essential for this dish. Do not skip it.
- If you need to warm this Akkaravadisal, gently microwave with a few tsp of milk / tsp of ghee. Do not heat directly lest it might burn.
The pudding looks so gorgeous! I can't wait to try it 🙂
Tes
http://tesathome.com
@ Tes – thanks so much !
Looks delicious…
Happy Hosting Dear!
Wow Kalyani, what an interesting & beautiful pudding.
Also, will send in my entries for HLI soon.
Pradnya
Happy hosting Kalyani.
Vardhini
Check out my 100th post giveaway
Looks tempting and yummy! Happy hosting too…
http://treatntrick.blogspot.com
wow, that looks what a delicious and mouthwatering recipe dear 🙂
Nice event 🙂 Added in the food blog events calendar in my blog!
happy hosting will send an entry
delicious looking porridge
please check out the event in my site regards Akheela
Rice pudding looks so rich and delicious.
hi submitted my recipe 🙂 http://yummyfoodintummy.blogspot.com/2011/08/carrot-and-capsicum-idli-recipe.html
Hi Kal, payasam looks delicious and nice event. will send my recipe soon.
Saraswathi Iyer
Hi Kalyani…have sent you the entry 🙂
A Girl's Diary
Event:
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This looks really yummy, haven't had this before though.
Hello friend,
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Thanks for hosting.I already sent an entry.Hope it is matching with the requirements.Thanks again
Hi Kalayani. Just sent in my entry.
Very knowledgeable information, I like this.
White Metal Products Online | Navratri Return Gifts
Looks soo delicious. Thanks for your helpful tips and advises. I must try it today for my litte son.
Extremely beautiful and lovable post. Really admire your work.Keep posting more.
Nice to know about this tradition and your grandmother’s recipe. I would give this sweet a try, as this has everything carbs and protein and a nice little treat in itself.
Absolutely, Renu. It is truly rich and creamy !
Cassic akkaravasidal is such a delightful recipe to serve for any festivities. I am thinking of making this for my birthday and start a tradition.
Kheer on birthdays is a tradition we love at home too- got for it !
One of the favourite sweets at home. I usually make it during one of the days of Navratri.
so nice to know, Jayashree!