Akkravadisal Recipe (Rice Milk Pudding)
Akkaravadisal, or Akkara Aidisil, is an authentic and cherished dish in South Indian cuisine, particularly favored by the Iyengar community. It is traditionally prepared as an offering (prasadham) to God, especially during the auspicious month of Margazhi according to the Tamil Calendar. This fragrant and rich dessert is particularly significant during the celebration of Panguni Uthiram in the Srirangam Temple, dedicated to Lord Vishnu. The dish is revered not only for its divine flavor but also for its symbolic representation of devotion and grace.
The heavenly combination of rice, yellow moong dal, jaggery, and a creamy milk base creates a truly divine experience. A generous amount of ghee is added at the end, adding richness and elevating the dish to its rightful place as a sacred offering. The dish is flavored with aromatic cardamom, and the touch of saffron lends an exotic hue and fragrance to this classic dessert. Prepare this indulgent Rice Milk Pudding and allow its warmth and sweetness to fill your home with joy and devotion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Yellow Moong Dal (Split) | 1/2 cup |
| Milk (full-fat) | 3-1/2 cups |
| Ghee | 1/4 cup, plus 1 tsp |
| Saffron Strands | 4-5 strands |
| Cashew Nuts | 8-10 |
| Jaggery | Syrup, as required |
| Water | 1/4 cup |
| Cardamom Powder (Elaichi) | 1 tsp |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Instructions
-
Dry Roast Moong Dal
Begin by dry roasting the yellow moong dal on medium heat in a pan. Stir continuously to ensure the dal does not brown or burn. The goal is to enhance its natural flavor. -
Soak Saffron
In a small bowl, soak the saffron strands in warm water. This will allow the saffron to release its color and flavor. -
Cook Rice and Dal
Wash the rice and dal separately under running water to remove excess starch. Add them to a pressure cooker, along with 3 cups of milk. Cook for about 3 whistles, then let the pressure release naturally. Once the pressure is released, mash the rice and dal mixture well using a ladle. -
Prepare Jaggery Syrup
While the rice-dal mixture is cooking, add 1/4 cup of water to a pan and bring it to a boil. Once the water starts boiling, add jaggery and cardamom powder. Let it cook until the jaggery melts, and the syrup begins to thicken slightly. Strain the syrup through a fine mesh strainer to remove any impurities, and set it aside. -
Combine Syrup and Rice-Dal Mixture
Add the strained jaggery syrup to the cooked rice-dal mixture. Stir well and cook the mixture on a low flame, ensuring it is well combined. If the pudding seems too dry, add the remaining cup of milk and mix until you achieve a creamy consistency. -
Add Saffron and Ghee
Add the saffron water to the pudding, stirring well to distribute the golden color and aromatic essence. Slowly drizzle in the ghee, mixing it gently to incorporate into the pudding. This step adds richness and elevates the flavor of the dish. -
Fry Cashews and Add to Pudding
In a small pan, heat 1 teaspoon of ghee and fry the cashew nuts until they turn golden brown. Add the fried cashews to the rice-dal mixture, giving it a final stir to mix them in evenly. -
Optional Addition of Raisins
You may also fry a handful of raisins in ghee and add them to the pudding for a delightful burst of sweetness. -
Serve and Enjoy
Once everything is well combined, switch off the flame. Serve the Akkravadisal warm as a prasadham or dessert on any festive occasion. It pairs wonderfully with crispy Baked Masala Vada on the side for an indulgent treat.
Allergen Information
- Dairy: Contains milk and ghee (can be substituted with non-dairy alternatives like coconut milk and plant-based ghee for vegan options).
- Nuts: Contains cashew nuts (optional).
Dietary Preferences
- Vegetarian: This dish is vegetarian-friendly as it contains no meat or animal-based products (except for ghee, which can be replaced with plant-based alternatives for vegans).
- Gluten-Free: This recipe is naturally gluten-free, as it does not contain any wheat or gluten-containing ingredients.
- Nut-Free Option: If you prefer a nut-free version, simply omit the cashews and raisins.
Tips & Advice
- Ghee Quality: For the best flavor, use high-quality ghee. It is the key to giving Akkravadisal its rich and divine texture.
- Sweetness: The amount of jaggery can be adjusted according to your sweetness preference. Start with a small amount and taste the pudding as you cook to ensure it meets your desired level of sweetness.
- Rice and Dal Consistency: If you prefer a smoother pudding, you can blend the rice and dal mixture slightly before adding the jaggery syrup.
- Saffron: Saffron not only imparts color but also adds a unique fragrance that elevates the dish. Soaking the saffron strands in warm water helps to release their full potential.
- Serving Suggestions: While Akkaravadisal is typically served as prasadham during temple festivals, it also makes a lovely dessert for family gatherings and celebrations. Pair it with traditional savory dishes to balance its sweetness.
Conclusion
Akkravadisal is more than just a dessert; it is a symbol of devotion, tradition, and indulgence. With its luxurious combination of rice, dal, jaggery, milk, and ghee, this dish captures the essence of South Indian festivals and rituals. Whether prepared as an offering to the divine or shared with loved ones during special occasions, it is sure to be a crowd-pleaser. Make Akkravadisal for your next family gathering, festive celebration, or simply to indulge in a bowl of comforting sweetness.
