Akkarvadisal is a sweet made during festivals (Pongal) in TamilNadu. It looks similar to Sakkara Pongal but the main difference is the proportion of milk and moong dal used.

I have followed my usual recipe which never fails. I have used moong dal in the recipe but you can skip it too. The rice needs to be completely cooked in milk to achieve the exact texture and taste.

Ingredients (Serves 4)

Preparation time – 5 mins
Cooking time – 20 mins
  • Raw rice / Sona Masoori – 1/2 cup
  • Moong dal – 2.5 tbsp
  • Jaggery – 235 gms, powdered
  • Cardamom powder – a generous pinch
  • Edible camphor – a pinch, optional
  • Milk – 1.5 cups
  • Water – 2 cups
  • Ghee – 4 tbsp
  • Cashew – 7 to 8, broken
  • Dry Grapes – 1 tbsp


  • In a pan add 1.5 tbsp ghee and roast raw rice till crisp and keep aside.
  • In same pan, add 0.5 tbsp ghee and roast moong dal and keep aside.
  • Heat milk and 1 cup water together in a pot and when hot add the roasted rice and moong dal.
  • Cook in medium flame, stirring often for around 20 to 25 minutes till the rice and dal gets cooked.
  • In another pan add 1/2 cup water and add the powdered jaggery. Boil it till its liquified completely.
  • Now filter the jaggery liquid and add it to the completely cooked rice and dal.
  • Add cardamom powder. Mash well and cook till all the water is absorbed for about 3 to 4 minutes.
  • Add the edible camphor if using.
  • In a pan, roast cashew in ghee till it is golden brown and add it to the akkaravadisal.
  • In same pan, add the dry grapes and fry til it buldges and add it along with the ghee to the akkaravadisal.

The finger-licking and so delicious akkaravadisal is ready.

Key points

  • You can pressure cook the rice and dal in cooker with milk but this open pot cooking gives more flavor.

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