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Prep Time:
5 mins

Cook Time:
35 mins

Total Time:
40 mins

Cuisine
South Indian

Course:
Dessert

Diet:
Vegetarian

Instructions

• In a heavy-bottomed pan (or pressure cooker), add 1 tbsp ghee and roast cashew nuts until golden. Set aside. Soak saffron in 1 tbsp of warm milk.

• Optionally, roast the moong dal and rice in the same ghee for 1 minute. If not roasting, wash them and add milk.

• Add water and a pinch of salt to the mixture, and bring to a boil.

• Pressure cook for 3 whistles on medium flame if cooking directly. If using a container inside the cooker, give 5 whistles.

• Once done, mash the rice and dal thoroughly. Add the remaining 1 cup boiled milk and mash again until well mixed.

• Add powdered jaggery and stir until dissolved.

• Add sugar and saffron, and continue stirring until the mixture bubbles.

• Finally, add ghee and cardamom powder, and mix to incorporate into the akkaravadisal.

• Garnish with roasted cashews and serve.

Notes

1. Use low-fat or whole milk for a rich flavor.

1. The consistency should be slightly runny when switching off the flame, as it thickens upon cooling.

1. If cooking directly in a pressure cooker, cook on low to medium flame to prevent burning or overflowing.

Nutrition Info (Approximate Values)

Benefits

1. Protein rich

1. High Fibre

1. Anti-oxidant