Akkaravadisal/Akkara Adisal/Sweet Pongal is a Tamil Nadu’s well-known Rich Unique delicacy usually offered as Prasadham (Prasad) in Temples especially, in Sri Rangam Ranganathar Temple Trichy (Tamil Nadu). This dish is similar to Sakkara Pongal (Sweet Pongal) made during Thai Pongal.

This Prasad is a heavenly combination of Raw Rice, Spilt moon Dal, Jaggery, Milk, Ghee, Cashew Nuts, Raisins, Cardamom, and a pinch of Edible Camphor. Cooking in a bronze pot adds more flavor than cooking in a Pressure Cooker which we adapted these days. I still remember my Amma used to make this in a heavy-bottomed pan for five of our family and, She constantly stir to avoid burning. All I do was eating fried cashews and raisins and talking to her about my school activities.

Let’s see how to prepare Akkaravadisal / Akkara Adisal/Sweet Pongal in step-by-step preparation.

Lets get ready with all the ingredients.

In a heavy bottomed pan dry roast split moong dal until it turns light brown on a low medium heat.

Wash rice and Split moong dal together. To it add full fat milk and water. Pressure cook Rice Dal mixture for about 4 whistle on high flame and 20 minutes on low flame. The rice and dal has to be cooked well and mushy.

How to remove impurities in jaggery

Meanwhile in a heavy bottomed kadhai add jaggery and ¾ cup water on a medium heat and wait until it dissolve. Switch off the the flame and strain the jaggery liquid through a sieve to clear impurities.

Again trasnfer to the same kadhai and add a pinch of salt (salt enhances the sweetness )and Cardamom and let it boil for few minutes. until it reaches thick consistency ( before one string consistency) shown in the picture.

The Jaggery liquid should achieve slight thick consistency and not 1 string consistency. Switch off the flame.

Mash the cooked rice dal mixture in a wooden ladle and add to the Jaggery mixture.

Mix well until Rice dal mixture combines well with Jaggery mixture on a low heat. Add 3 to 4 tablespoon of ghee and mix well.

Let ghee mix well with rice dal mixture . Meanwhile fry Cashew nuts and raisin until golden brown and add to the Akkaravadisal /Akkara Adisal/ Sweet Pongal.

Add pinch of Edible Camphor ( Pachai Karporam in Tamil) to the Akkaravadisal / Akkara Adisal/ Sweet Pongal and mix well. This enhances the flavour of the Dish and it takes to the next level in taste .

Akkaravadisal /Akkara Adisal/ Sweet Pongal is ready to serve as a Prasad . This dish is similar to Sakkara Pongal but cooked with milk and water and a pinch of camphor is added and also the texture is slightly thin . Drizzle Ghee on top before serving.

Yummy Akkaravadisal /Akkara Adiasal/Sweet Pongal is a must try Recipe by all .Do try and let me know the feedback in the comments . Happy Cooking!

Notes

Use only Raw rice to this recipe.

Rice and Dal can be cooked only with milk too. Here I combined water with milk.

Use only EDIBLE CAMPHOR ( PACHA KARPORAM IN TAMIL) for cooking. Do not use Camphor normally used for worshipping God as it is hazard to health.