Akkaravadisal , a very popular sweet made using rice milk and jaggery. This recipe of akkara adisal is using millets instead of rice. Akkaravadisal | akkara adisal recipe with full video and step by step pictures.
I have posted the traditional akkaraadisal recipe in Jeyashris kitchen using raw rice. I had a packet of Varagu | kodo millet on my grocery shelf, so I wanted to try akkaravadisal using millet. It turned out so yum and the texture of millet suited very well for this sweet.
In akkara adisal, the rice | millet is cooked in milk and later mashed well. The addition of saffron milk gives a wonderful flavor and taste to this sweet. We don’t add cardamom powder to this sweet as personally, I feel, it will suppress the flavour of the saffron.
The traditional Iyengar delicacy akkara adisal, we usually make on the Tamil month Margazhi for Koodaraivalli. Apart from this, we make it for Kannu pongal and sometimes for Janmastami too.
Millet Akkara adisal
Millet Akkaravadisal recipe
Ingredients
- ½ cup Varagu | kodo millet
- 2 pinches saffron
- 2 tbsp moong dal
- 2 cups milk
- 1 cup jaggery
- ¾ cup water
- 2 tbsp ghee
- Few cashew nuts
- A pinch of edible camphor
Instructions
- In a vessel add the millet and moong dal.
- Wash nicely and add ½ cup water and 2 cups milk.
- I used full cream, raw milk. Do not add hot milk as it may curdle sometimes.
- Cover it with a plate.
- Pressure cook this for 7-8 whistles and keep it in low flame for 5 minutes.
- Switch off the flame.
- Soak saffron in 1 tbsp of warm milk for 5 minutes.
- Once the pressure subsides, take out and mash it well.
- If it is too thick, you can add ¼ cup – ½ cup of milk and mix well.
- In a pan add the jaggery and add ¼ cup of water.
- Let the jaggery melt, no need for syrup consistency.
- Once it is melted filter the impurities and add them to the mashed millet mixture.
- Transfer it to a pan.
- Mix well and cook for 2 minutes on a low flame.
- Do not any milk now.
- Add 1 tbsp ghee at this stage and mix well.
- Add little edible camphor if adding and mix well.
- Roast a few cashew nuts in 1 tbsp of ghee and add it to the millet akkara adisal.
- Mix well.
- Akkaravadisal is ready for neivedyam.
Video
Notes
- In a vessel add the millet and moong dal.
- Wash nicely and add ½ cup water and 2 cups milk.
- I used full cream, raw milk. Do not add hot milk as it may curdle sometimes.
- Cover it with a plate.
- Pressure cook this for 7-8 whistles and keep it in low flame for 5 minutes.
- Switch off the flame.
- Soak saffron in 1 tbsp of warm milk for 5 minutes.
- Once the pressure subsides, take out and mash it well.
- If it is too thick, you can add ¼ cup – ½ cup of milk and mix well.
- In a pan add the jaggery and add ¼ cup of water.
- Let the jaggery melt, no need for syrup consistency.
- Once it is melted filter the impurities and add them to the mashed millet mixture.
- Transfer it to a pan.
- Mix well and cook for 2 minutes on a low flame.
- Do not any milk now.
- Add 1 tbsp ghee at this stage and mix well.
- Add little edible camphor, if adding and mix well.
- Roast a few cashew nuts in 1 tbsp of ghee and add it to the millet akkara adisal.
- Mix well.
- Akkaravadisal is ready for neivedyam.
- Any millet like Barnyard millet, little millet, or thinai works well for this Millet akkaravadisal.
- I personally don’t prefer to add cardamom powder as it will suppress the flavor of saffron and edible camphor.
