Akkaravadisal is a traditional South Indian dessert made with rice, moong dal, milk, jaggery, and ghee. This rich and creamy sweet is especially popular in Tamil cuisine and is often prepared for religious festivals and special occasions.
Lightly roast the rice and moong dal together.
Cook them with milk and water until very soft and creamy.
Melt the jaggery with a little water and strain it.
Add the jaggery syrup to the cooked rice mixture and simmer gently.
Stir in ghee, cardamom powder, and saffron.
Cook until the mixture becomes rich and creamy.
Garnish with roasted cashews and raisins, then serve warm.
Raw rice – ½ cup
Yellow moong dal – 2 tablespoons
Full-fat milk – 4 cups
Jaggery – 1 cup
Ghee – 4 tablespoons
Cardamom powder – ½ teaspoon
Cashews and raisins – ¼ cup
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