• 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.