Today, I am posting this secial recipe for a couple of reasons - to celebrate my blog anniversary and for Bhogi - the day goddess Andal married god Rangamannar (the last day of Tamil lunar month, Margazhi) - very well fit to serve this dessert for the special feast.
Akkara vadisal is a traditonal dessert of Iyengar cuisine. It is always served during Iyengar weddings and is also made during festivals. It can be said that no feast is complete in Iyengar homes without this dessert. It is a smooth and creamy dessert which is cooked in milk and with a generous amount of ghee. One can never stop eating this creamy divine dessert - yes! - DIVINE - since it is fit to be served to Gods and Goddesses! It is similar to sweet or sarkarai pongal but is cooked in milk and hence more creamier and delicious.
Here is the authentic recipe for akkara vadisal - Thanks to all the visitors who support and encourage me!
Rice - 1/2 cup
Split yellow moong dhal - 2 tbsp
Ghee - 1/3 cup
Milk - 1000 ml
Water - 1 cup
Jaggery - 1 and 1/2 cup
Cashew - 15 - 20
Cardamom - 3, crushed or powdered
Edible camphor - a pinch (optional)
Wash the rice and dhal. In a pan, heat 2 tsp of ghee and fry the rice and dhal. Add water and 3/4th of the milk. Cook on a medium flame stirring now and then to prevent scalding till the rice is cooked. Alternatively, you can pressure cook this mixture for three whistles. Add the remaining milk and continue cooking on a medium flame. Mash a little, stir add the jaggery, crushed cardamom and continue cooking till all the jaggery has dissolved. It will start to splatter a little and hence keep on a lo-med. flame stirring often. Add a couple of tsp of ghee, mix and take it off the flame when it has the consistency of a thick stew (If you wish to add edible camphor aka pachai karpooram, add at this stage and mix very well. It imparts a unique flavor and aroma). It tends to thicken as it cools too. Heat ghee in another pan, Fry the cashews and add it to the akkara vadisal. Stir and serve hot, warm or cool - it is definitely delicious served at any temp. and at anytime.
1. If you use full cream milk, you can use lesser quantity of ghee.
2. Cooking in milk alone imparts the special flavor to this recipe.
3. If the jaggery has impurities, boil it with a little water, filter and add the jaggery water to the rice dhal mixture and continue with the same steps.
4. If you want it to be a little sweeter, feel free to add a couple more tbsp of jaggery.