Akkara Adisal - Rice, Jaggery & Ghee Pudding

This is one dish, I always loved preparing. I made this dish on Thiru aadipuram, which is andal's(Godha devi's) b'day. She loved Lord Krishna . Anything with Ghee is really delightful to eat.

Things we need

Rice- 2 cups

Milk - 6 cups

Jaggery- 5 cups (well grated)

Ghee - 1 cup

Cashews - a handful

Raisins - a handful

Saffron Strands

Jaadikai (Nutmeg) - a little grated

Cardamon - powdered

How to make

Wash the rice & add the milk to the rice & pressure cook it. Once done, Mash it well & keep it aside.

Then in a thick bottomed vessel, add around 1 1/2 cups of water & add the jaggery & allow it to boil. The jaggery will dissove completely & will start to thicken. Take a drop of the boiling jaggery & drop it into a cup of water. The jaggery shouldn't melt & it should go to the bottom of the cup like a ball. When you see so, the pagam is done (the consistency is perfect).

Add the boiled & mashed rice to this & mix it well. Allow it t boil a bit. In a kadai add a little ghee, fry the cashews, raisins, the nutmeg & add it to the dish. Then in a small cup, take 4 or 5 strands of saffron & soak them in milk &then crush them till they dissolve & give out color. Add this & the cardamon powder to the dish & mix them well.

Finally add the remaining ghee & mix well. The ghee is a key thing in this dish so do add enough to render it tastier.

(In the picture it looks a little thick in consistency, as I liked it that way,but, it has to be a a little semi solid in consistency for the real Akkara adisal)

Its done. It is an easy dish. Enjoy the delicious Akkara Adisal.