Akkaravadisal/Akkara Adisil/Sweet Pongal Cooked in Milk and Jaggery/Sweet Milk Pongal/Iyengar Special Akkaravadisal –Pongal Special

Akkaravadisal is an authentic neivedhyam offered to Lord Perumal in Sri Rangam temple on Panguni Uthram and also in other Vishnu temples during festivals and special occasions. Akkaravadisal is similar to Sakkarai Pongal except it is fully cooked in Milk along with jaggery and generous amount of ghee which gives a creamy, rich and divine taste to it. Akkaravadisal is prepared on the “Koodaravalli day” which falls on the 27^th day of Margazhi [tamil month] and offered as neivedhyam to Lord Vishnu and distributed to devotees in small dhonnais[leaf cups].

A little about Koodaravalli day - Koodaravalli is celebrated to commemorate the acceptance of Andal by Perumal after her 26 days of penance. Sri Andal sang the Thiruppavai containing 30 verses – one verse for each day of Margazhi [December-January] in praise of Lord Narayana. On the 27^th day, while singing “koodaarai vellum seer Govinda…”, the Lord  fell for her divine love and blessed her with the boon of marriage. This occasion is celebrated in a very special way in Srivalliputhur Andal temple, where Akkaravadisal is made in 108 vessels along with butter and offered to Lord Vishnu and Goddess Andal is very beautifully decorated and kept in the Arthmandapam.  Make this super delicious rich and creamy rice milk pudding cooked with generous amount of ghee and offer it god and enjoy the prasadham with the blessings of Lord Vishnu and Sri Andal.  Meanwhile do check out other interesting Pongal recipes here and All about Pongal here.

Here’s how to make Akkaravadisal with step by step photos…

Ingredients

Raw Rice/Paccha Arisi	1 cup
Moong Dal/Paasi Paruppu	¼ cup
Milk [Boiled Milk]	4 cups
Ghee	4 tbsp
Jaggery/Vellam	1 cup
Cardamom/Elachi Powder	½ tsp from 4 cardamoms
Edible Camphor/Pachai Karpooram	One small piece crushed
Cashew nuts/Mundhiri Paruppu	10-12
Raisins/Ullarndha Dhiratchai	10-12

Preparation Time: 10 minutes

Cooking Time: 30-40 minutes

Author: Priya Anandakumar

Types of Pongal

Sakkarai Pongal/Sweet Pongal

Akkaravadisal/Akkara Adisal-Sweet Pongal with Milk & Jaggery

Sakkarai Pongal In a Brass Pot

Karupatti Pongal/Palm Jaggery Pongal

Varagu Arisi Sakkarai Pongal/Millet Sweet Pongal
Kalkandu Pongal

Ven Pongal

Varagu Arisi VenPongal/Kodo Millet Pongal
Vegetable Pongal/Vegetable Kaara Pongal [with Video]

Paal Pongal

Rava Pongal/Sooji Pongal

Vadai Varieties

Ullundhu Vadai/Urad Dal Vadai [with onions]

Ullundhu Vadai/Urad Dal Vadai [without onions]

Masala Vadai/Paruppu Vadai

Keerai Masala Vadai/Masala Vadai with Keerai

Thayir Vadai/Curd Vadai

Thavala Vadai

Keerai Vadai with Urad Dal/Spinach Vadai

Check out different types of traditional Payasam Varieties here

Method

Dry roast moong dal/paasi paruppu over medium heat. Keep stirring continuously and make sure the dal does not get burnt. Switch off the stove and transfer it to a bowl.

Wash the raw rice and moong dal together well for two to three times. Add fresh water and soak for about 30 minutes.

Add grated jaggery to a saucepan, add ½ cup of water and let it come to boil.  Boil for about 2-3 minutes and starts to bubble. Switch off the stove and keep it aside.

Add 1 tbsp of ghee to a pan, fry the cashew nuts and raisins until it turns to golden color and keep it separately.

Add the soaked rice and moong dal to the pressure cooker.

Add 3 cups of milk + one cup of water to the cooker, one small spoon or plate, one tbsp of ghee to the cooker. The small spoon or plate ensures the milk does not overflow. Pressure cook for 4-5 whistles and switch off the stove.

Once the pressure releases completely, open the lid and mash it really well.

Add one cup of milk to cooked rice and mix really well.

Now add the jaggery syrup to the pongal and mix really well.

Add one tbsp.  of ghee, cover and cook for 5 minutes in low flame till it thickens a little. Add ghee in between and stir well to avoid it from burning.

Add the fried cashew nuts, raisins along with ghee, crushed cardamom powder, edible camphor and mix everything really well.

Cook for another 2-3 minutes, until everything is well combined, switch off the stove when the akkaravadisal is still in running consistency as it thickens with time.

Yes, delicious, rich and creamy Akkaravadisal is ready for neivedhyam. Serve it hot drizzling few drops of ghee.

 Suggestions:

I have used pressure cooker, but this akkaravadisal has to be cooked in uruli/heavy bottomed vessel. If you are cooking in uruli, add more milk if needed and keep stirring it in low flame to avoid it from burning.

I have not added saffron strings, it is totally optional. If needed soak few strings of saffron in warm milk and add it to akkaravadisal finally and give a good stir.

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