Akkaravadisal (Akkara Adisil) is an Authentic Iyengar recipe. Akkara Adisil is usually prepared on the "Koodaravalli day" which comes on 27th day of the Margazhi month and offered to the Lord Vishnu. Also, for Panguni Uthram, this is a main Prasadam in Srirangam Temple. Akkara Adisil usually offered as a prasadham in the temples which has an unique taste. We make sakarai pongal for many festivals. The procedure is much similar to sakarai pongal, but the main variation is the richness with milk and ghee.  We cook the rice and dal in the milk and cook them again with jaggery and sugar. Finally enrich the dish with ghee and you will have all the rich and cream Akkaravadisal ready for neivedhyam or serving.

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Recipe in the Text format

Preparation and Yield:
Preparation time5 mins
Cooking Time20 mins
Recipe CategorySweet
Recipe CuisineSouth Indian



Raw Rice1 Cup
Milk4.5 cups
Water1.5 cups
Jaggery1 Cup
Moong Dal1/4 Cup
Sugar1/2 Cup
Cashew Nuts10
Ghee1/4 Cup
Cardamom powder1 teaspoon


  1. Add 2 Tablespoon of Ghee. Add cashews & Raisins and roast till they are golden brown and then set the roasted cashews and raisins aside
  2. In the same pan, add the rice and dal and fry the rice and moong dal for couple of minutes
  3. Add 3.5 cups of milk to the pan along with 1.5 cup of water and allow it to boil and then pour it to a vessel and pressure cook it. Leave atleast 5-6 whistles so that the rice and dal are mashed well.
  4. When the rice is cooked, mash the rice and dal and set it aside
  5. Heat  the remaining ghee in a pan and add the mashed rice and dal to the pan and mix well so that ghee is nicely incorporated with the rice. Add another Cup of milk and stir well and bring it to boil
  6. When the mixture starts to boil, add grated jaggery and sugar and stir well till the jaggery is nicely dissolved and gets mixed up well with rice and dal
  7. Add cardamom powder and roasted cashews & raisins and mix well. Keep the mixture in flame for couple of more minutes and then switch off the flame
  8. The yummy akkara adisil is ready for neivedhyam  and also for serving

Post a Comment

Great recipe with shortcut in te pressure cooker...thanks maami

great recepie!!! I tried it.... however i reduced the milk as i dont like milk that much... however one doubt.. when i tried to dissolve the jaggery in the milk.. the milk curdled.... how do u correctly add the milk so that it dsnt curdle?

your recipe is flawed. you can't take the risk of dissolving the jaggery in milk - the milk tends to curdle owing to the salts in jaggery. also, my grandmom cooks the rice, adds the jaggery and pours the milk.

koppara thenga must be added. i.e. Iyengar's recipe

I thought I should put kalkanda instead of jaggery and sugar.

jaggery cooked with milk does curdle the milk. The trick is to cook the complete recipewithout adding jaggery, switch off the heat & then add jaggery immediately and mix well. Jaggery melts in the heat.
For any recipe, there are many variations. This does not mean that other recipes which you don't know are wrong. There is never any ONE authentic recipe. Enjoy the creativity, variety !

don't use pressure cooker,you will loose all he useful micro nutrients, the authentic taste and aroma. Please use special kal chatti or if not available use bronze vessels which give the authentic taste.



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