Akkaravadisal | Milk Rice Jaggery Pudding

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:-)

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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)

Brown Rice Chakkara Pongal | கைக்குத்தல் அரிசி சர்க்கரை பொங்கல்

Brown Rice Chakkara Pongal is a delicious Brown Rice - Jaggery pudding made in Southern India for festivals and special ocassions. Served as an offering to the Gods.

Check out this recipe

Kadalai Paruppu Payasam | Channa Dal Kheer | Festival recipes

Kadalai paruppu payasam is a traditional South Indian dessert made with chana dal (split chickpeas), jaggery, and coconut milk.

Check out this recipe

Instant Pot Creamy Carrot Payasam | Instant Pot Carrot Kheer

Carrot Kheer is a delicious, creamy kheer or payasam made in the Instant Pot. Perfect for festivals or any celebrations. 

Check out this recipe

Instant Pot Vermicelli Kheer

A creamy payasam or kheer made in the Instant Pot with roasted vermicelli, milk and nuts. Served at festivals or special occasions. 

Check out this recipe

Arisi Kesari Paal Payasam | Saffron based milk pudding

A saffron-milk-rice pudding, Arisi Kesari Paal Payasam is a delicious kheer or payasam that can be put together quickly for festivals or celebrations.

Check out this recipe

Gasagase Payasa | Poppy Seeds Kheer | Khus Khus Kheer | Navratri special

Gasgase Payasa or Poppy seeds kheer is a special kheer made with poppy seeds, jaggery simmered in coconut based milk. It is a special kheer made in Karnataka for festivals and celebrations.

Check out this recipe

 Badam Semiya Payasam

 Badam Semiya Payasam is a sweet kheer or pudding made with roasted vermicelli, made with Durum Wheat and simmered in a thick flavoured almond rich milk, topped with nuts.

Check out this recipe

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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 tablespoon 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 teaspoon of milk / teaspoon 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

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Ingredients to make Akkaravadisal

• 1 cup Raw rice (any short grained version, I used brown rice here)
• ⅓ cup Split Green gram (Moong Dal)
• 3 cups Milk (I used slightly more, perhaps ¼ cup more)
• 3 cups Jaggery (use paagu Vellam or Organic Jaggery for best results)
• 6 tablespoon Ghee (split use)
• ¼ teaspoon Cardamom powder
• ¼ pinch salt (do not skip, see Notes)
• 1 tablespoon Cashew, 
• 1 pinch Saffron
• 1 tablespoon Raisins
• 1 pinch of edible camphor(pachai karpooram)

PIN FOR LATER

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How to make Akkaravadisal in Stove Top Method:

1. Roast the moong dal for 2-3 mins till aromatic
2. Wash and soak rice and dal separately for 20 mins.
3. Cook rice, dal, ¾ of the milk and water in a pressure cooker for 4 whistles on slow heat.
4. 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
5. 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
6. Mash up the mixture from the pressure cooker finely.
7. In a pan, add 2 tablespoon 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.
8. Add this cooled jaggery syrup into the mixture and mix lightly till it incorporates.
9. Now add the powdered cardamom, saffron.
10. Fry cashew and raisins in remaining ghee and pour over the simmered payasam.
11. And voila ! there you have yummy and slurpy Akkaravadisal !
12. Serve hot or warm.

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Akkaravadisal | Milk Rice Jaggery Pudding

Kalyani

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.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert, Festival Recipes, Naivedyam

Cuisine South Indian, Tambrahm, Tamilnadu Cusine

Servings 4 servings

Equipment

• Pressure Cooker
• Thick Bottomed Pan Sub with 3-ply Stainless steel pan
• Ladle

Ingredients

  

1x2x3x

• 1 cup Raw rice any short grained version, I used brown rice here
• ⅓ cup Split Green gram Moong Dal
• 3 cups Milk I used slightly more, perhaps ¼ cup more
• 3 cups Jaggery use paagu Vellam or Organic Jaggery for best results
• 6 tablespoon Ghee split use
• ¼ teaspoon Cardamom powder
• ¼ pinch Salt do not skip, see notes
• 1 tablespoon Cashew
• 1 pinch Saffron
• 1 tablespoon 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, ¾ 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 tablespoon 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

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 tablespoon 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 teaspoon of milk / teaspoon of ghee. Do not heat directly lest it might burn.

Keyword Akkaradisal, Akkaravadisal, Festival Recipes, Iyengar Recipes, Margazhi Prasadam, Payasam for festivals, Tambrahm Recipes, Temple Prasadams

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