Akkara Adisil | Akkaravadisal

Akkara Adisil | Akkaravadisal in pressure cooker

Akkara adisil

Akkara adisil or akkaravadisal a delicious, rich creamy and traditional sweet pongal variety made as nievedhanam (offering )for the deity in certain temples in Tamil Nadu especially during Tamil month margazhi (Dec-Jan). Akkara in Tamil means jaggery/sugar, adisil means cooked rice thus this pongal is called akkara adisil .It is very similar to sakkarai pongal but the only difference is that this pongal is cooked entirely in milk and traditionally they add lots of ghee and raisins. Learn how to make this yummy akkara adisil recipe below.


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


👉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.

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