Iyengar Akkaravadisal

Hi Guys,

Am quite excited to be sharing this authentic recipe for one of the most popular Iyengar desserts - Akkaravadisal. Thirukanamadhu (payasams) as they are called, evokes find memories of functions at home, getting dressed up, smelling the wonderful food,not to forget the feasting and the feast-induced sleep after that, sevichufying the elders and getting money ( even a 10Rupee note would cause a 10 inch wide smile of happiness on our faces)

Before getting lost in those happy thoughts, lets have a look at the ingredients.

Ingredients:

• Full Fat milk - 1.5 Liters
• Raw Rice - 1/2 Cup
• Payatham Parupu (Green Gram - broken and de-skinned) - 2 Tbsp
• Jaggery - 5 Tbsp
• Saffron - Few Strands
• Cashew nut - To garnish
• Dried Grapes - To Garnish
• Cardamom Powder - 1/2 Tsp
• Pachai Kalpooram (Edible Quality Camphor) - A pinch
• Ghee - 2 Tbsp

Method:

• First and foremost, roast the raw rice and the daal with a small dollop of ghee, till a nice aroma wafts through the air.
• Wash the rice and Daal, after it is roasted ( Trust me, the taste would be delicious using this way of preparation). Do not wash the rice and Daal, before roasting it in ghee for sometime.
• Pressure cook the rice and Daal together, till they are slightly mushy.
• It is essential, we take a heavy bottom pan/ vessel for this dish, as this would require long duration on the stove.
• On low heat, add the milk to the vessel and stir occasionally to ensure it doesn't stick to the bottom, nor boil over.
• Keep stirring at intervals, till the milk quantity reduces to less than half of the original quantity. This is the most time consuming step.
• by this time you would notice that the milk has acquired a slightly pink color, and has reached a thick Basundi- like consistency.
• Add the jaggery and stir in till it dissolves and is incorporated in the milk,
• Next add the rice+ Daal mixture and stir in well.
• Sprinkle the cardamon powder, saffron strands and the Pachai Kalpooram and continue to stir.
• Finally, you can add the garnish of Cashew nut and dried grapes deep fried in ghee and give it a gentle mix.

Note:

• You may serve this hot or cold. It tastes absolutely wonderful either way. I prefer eating it hot. 
• It is important to keep stirring to avoid sticking to the bottom of the pan. We do not want the milk to get burnt.
• a heavy bottom pan is a must for this dish, as this requires to be on top of the heat, for a good couple of hours while the milk reduces
• Milk would take at least 2 - 2.5 hours, depending on the quantity, to reduce and achieve the desired consistency.
• Adjust the Jaggery depending on your sweet levels. I personally like my desserts to not be too sweet. 

Go ahead and give it a try during one of the weekends. You will have a wonderful dessert to your collection.