Akkara Adisil | Akkaravadisal

Akkara Adisil | Akkaravadisal In Pressure Cooker

Akkara Adisil, also known as Akkaravadisal, is a traditional and luxurious South Indian sweet pongal variety that holds a special place in Tamil Nadu, especially during the Tamil month of Margazhi (December-January). This delectable dessert is often prepared as nievedhanam (offering) for deities in temples and during religious festivals, symbolizing devotion and gratitude. Akkara in Tamil means jaggery or sugar, while adisil means cooked rice, referring to the process of preparing rice with jaggery or sugar in milk.

What sets Akkara Adisil apart from other sweet pongal varieties, like Sakkarai Pongal, is that it is cooked entirely in milk, making it incredibly rich, creamy, and indulgent. The dish is typically made with rice, moong dal (green gram), jaggery, and plenty of milk, which is slowly simmered until it reaches a silky, smooth consistency. A generous amount of ghee is added, contributing to its rich flavor and aroma. Raisins and cashews are roasted in ghee and added to the pongal, enhancing both the texture and taste. The combination of the creamy milk, sweet jaggery, and the aromatic ghee makes Akkara Adisil a truly divine treat.

This luxurious dish is similar to Sakkarai Pongal in terms of the flavor profile but is made even more indulgent with the addition of milk and extra ghee. Akkara Adisil is not only a feast for the taste buds but also an important part of Tamil culinary traditions, especially during temple offerings and religious celebrations. Whether you’re looking to prepare it as an offering or simply craving a rich, comforting dessert, Akkara Adisil is sure to make any occasion extra special.

Ingredients

Raw rice-1 cup
Green gram dal -1/4 cup
Milk -3 cups
Water -1 cup
Powdered Jaggery -1 1/2 cups( add according to taste)
Salt a pinch
Pacchai karpooram ( edible camphor) -a pinch
Cardamom powder -1/4 tsp
Ghee -2-4 tbsps
Cashews n raisins few

Method

👉Wash and soak the rice and dal for 1/2 hour. I have not roasted the dal if you like you can roast it lightly before soaking in water.
👉Dissolve jaggery in 1/2 cup water, heat it a bit, remove from fire and strain to remove any impurities and keep it ready.
👉Now in a pressure cooker add rice, dal(after draining the water completely), milk, salt and 1 cup water and pressure cook for 3-4 whistles. Be cautious while cooking directly in a pressure cooker, see that you use a tall cooker to prevent milk from overflowing or spuning through the whistle while cooking (You can cook by pot important method too).

👉Release the pressure and again keep on fire. Add the jaggery water, cardamom powder, edible camphor, 2 tbsps ghee, mix and mash the pongal well.

👉In a tadka pan, heat the remaining ghee roast the cashews and raisins and add to the pongal and mix well.

👉Allow the pongal to thicken to desired consistency (Note - The pongal will thicken after some time so take it in a gooey consistency) and remove from fire.

Preparation Time -20 mins
Serves -4

Note -

Traditional method-

✍️In a pot / vessel add milk and water bring it to boil ,then add the rice n dal and cook well  by continuously stirring the mixture.
✍️Once done add the jaggery water ,a pinch of salt ,cardamom powder,pacchai kapooram and mix well n allow the pongal to thicken ,finally add the roasted cashews and raisins ,remove from fire and serve.