AKKARAVADISAL ( SWEET MILK PONGAL )

God’s own country Kerala is a among greenest states in the country & it has an abundance of local produce. Kerala cuisine is interesting & it is different from other Southern states.
To indulge your sweet tooth, Kerala has a delectable variety of traditional desserts – from Ada pradhaman to Kozhikode halwa.
Here I have made Akkaravadisal . It is also known as Akkara Adisil. This is a traditional Iyengar speciality.

Preparation time: 10 minutes
Cooking time : 20 minutes
Serves : 2 persons

Ingredients:

1/4 cup rice
2 tbsp yellow split dal ( moong dal )
1/4 cup powdered jaggery
2 cup milk
2 tbsp ghee
1 tsp cardamom powder
6 cashew halves
6 kismis
1/8 tsp saffron ( soaked in milk )

Method:
1. Add half cup water in jaggery & boil it for about 5 minutes, so the jaggery melts & syrup become little thick.

2. Wash rice & dal & drain excess water. Then dry roast it for 3-4 minutes.

3. Now transfer it in another vessel , add 1.5 cup of milk in it.

4. Make sure that milk rice dal mixture should only be half of the vessel to avoid boiling milk overflowing and also put small dish or bowl in it while pressure cooking it.
5.Now place this vessel in pressure cooker & pressure cook it for 5 whistles on medium flame.
6. Once the pressure is released, take out the dish from the vessel & mash well with laddle.

7. Now add jaggery syrup, remaining milk & cook for 5 minutes on low flame.
8. Now add 1 tbsp ghee, cardamom powder , mix well. Let it simmer for 5 minutes. Now it starts thickening like pudding.

9. Fry cashew halves & kismis in ghee and add it into the pongal , also add soaked saffron, mix well & after one minute turn off the flame.

10. Garnish with cashew and serve hot.

Note:
1. In main recipe ,we can add pinch of edible camphor but I skipped it.
2. At the time of serving can drizzle some more ghee for more taste.