Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
Some sweets evoke memories. I am not a sweet lover, but during my childhood, I have memories of eating this Akkaravadisal at Srivilliputtur temple where it is traditionally made as Prasadam (or offering). My mother loves this but she then has a sweet tooth - so no surprises there. :) It is a rich rice and lentil pudding made with lots of milk, jaggery and ghee. Its immensely aromatic and reminds me of get togetherness and festivities. This is also made on the 3rd day of the Pongal festival referred to as "Mattu Pongal". See more about that festival here ( Pongal festival Recipes).
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
If you thought about all the richness, look at it this way - it has lots of milk and jaggery - which translates to lots of calcium, protein and iron :). But the one we made (the "we" here is my mom and I - with "me" being pretty much dormant, except for taking photos, while mom made it ;)) was surprisingly rich tasting for having used only fraction of the ghee thats normally called for in this dish along with 2% milk. I think the tip that my mom follows of heating up the jaggery syrup was mainly responsible for the rich taste inspite of using less of the rich ingredients. Either ways, I am sure its become evident to you that I am adamant at giving excuses for enjoying this dessert inspite of having a goal set for the year!. But hey - I am "weak-and-need-to-regain-strength" from all that baby making I did recently. Agreed I don't look it ($%#@$%) but my mom insists that I do and so like any dutiful daughter I agree. (read as: I am loving getting pampered and I don't care to be judged at this point!! :)) Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes So you can prepare it with 2% milk and less ghee without compromising largely on the taste but I insist that you do try it once with the "real stuff". Its worth it, I tell you. Its simple to make, almost like the regular Sakkarai Pongal (Sweet Pongal). The only difference, albeit very minute, is the amount of milk. This is exclusively and predominantly made with milk while the former has only little milk added to it.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • 1/2 cup Raw rice (Short or medium grain works best)
  • 2 tbsp Moong Dal (Yellow lentil)
  • 1 cup powdered jaggery
  • 4 cups Milk (1 litre + few tbsp more as needed while serving. We used 2% milk)
  • 1/4 cup Ghee (or more if you like. 1/2 cup plus more are added usually)
  • 1/4 tsp cardamom powder
  • 2-3 tbsp of cashews and raisins (as per taste)
  • pinch of edible camphor, See Note (called pachai kalpooram, optional)
Note: I see in many online recipes that they mention "pachai kalpooram" (in Tamil) as camphor in the recipe. I would warn people against using the term frivolously cos new cooks might use the one we use for prayers. This camphor is the edible variety and is available by name Pachai meaning "Raw" and Kalpooram meaning camphor.)
1. Soak the powdered jaggery in little hot water (about 1/2 cup - or enough to cover it slightly). This helps to break the jaggery down into syrup. Set aside.
2. Meanwhile wash the rice and lentil well in cold water. Take a non stick pan, heat 1-2 tbsp ghee and toast the rice-lentil mixture for 2-3 minutes
3. until aromatic and lightly toasted.
4. Take this mixture and place it in a deep vessel.
5. Add the milk to this mixture and give it a mix.
6. Place it in a pressure cooker
7. and cook for 3-4 whistles. It is totally Ok if it overcooks since we want the rice to be mushy.
8. Give it a good stir to make it into a pudding consistency.
9. Meanwhile mix the jaggery well, breaking down any bits with the back of the spoon. Filter this syrup just in case there are lumps/impurities.
10. My mother insists on heating up this syrup until it boils and gives of aroma. This enhances the taste of this pudding along with providing a rich aroma. The boiling takes like 3-5 minutes. Remove from heat. Add the cardamom powder and Edible camphor (if using) to this syrup and give it a mix.
11. Now add this syrup to the rice lentil mixture and give it a good mix. Note: The color of the pudding depends on the type of jaggery available. While few impart a deep brown color, few others add a golden yellow tinge.
12. In the remaining ghee, toast the cashews and raisins.
13. Add it to the rice mixture. Give it a good mix.
Garnish with few more roasted cashews (if needed) and serve.The pudding tends to thicken with time, hence you can add some warm milk to loosen it up a bit according to the consistency you like. Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes

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3 Member Reviews

By mala on Aug 23, 2011

Tried this for first time for Krishna Jayanthi..came out well :). Step wise procedure really helps ..love ya

By Krithika on Aug 3, 2011

Hi Dk, I made this today for Aadi 18 pooja and totally loved it. It was so authentic!


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By Haripriya on Aug 5, 2013

My mother in law makes this for Andal's birthday or 'Thiru Nakshatram' the last week of Aadi masam. Am not a tamilian but I do want to impress her by making this dish :) your recipe was very helpful and well explained. Am going to make it for sure! Thank you :)

By sudha on Aug 9, 2012

Hi I made this sweet for gokulashtami 9/8/12, it was a super hit.. thanks for the recipe..:)

By Randhini on Jan 14, 2012

I tried this recipe . It came out wonderful. My Hubby praised me alot. Thank You for sharing this .

By Radhika on Jul 16, 2011

This is sakkarai pongal which we make on Pongal day. Akkaravadasal is made of Rice, Milk and Jaggery. Rice, Milk, saffron and sugar make Ksheerannam. :)

By megha guhya on May 11, 2011

i am a big fan of jaggery. i want to make this recipe.. i have never used edible camphor in my cooking, but i am sure i can get some from south indian stores in matunga (here, in mumbai). but i have no clue how to use it.. please guide regarding when and how to mix it. thanks.

By sunita damodar on Mar 9, 2011

that's a good one...do give me some ideas on my earlier query on breads....when u get time of course!! Thanks

I think the reason for the bread being bottom heavy is probably cos it did not rise very well while you were proofing it. When you knead the dough and let it sit in a warm place, does your dough double up in volume? If it does not rise properly, it will lead to dense and heavy breads. I am not sure if the texture of the yeast is a problem. Is it fresh? you need the yeast to be alive when you make the bread. To check it, add lukewarm water (the temp will be mentioned in the packet your yeast came in) and give it a stir. Wait for few minutes (say 5-8 min). The water should now be frothy. If its not, then the yeast is probably dead.

By sunita damodar on Feb 25, 2011

oh and by the way.. this one is a yummy recipe...How in the name of God do u lose weight...Please please post some of ur diet charts...am desperately trying to lose weight! And am yet to discover the science of eating..:( :(

I am so busy "trying" not to gain weight that I havent yet come to "losing" the weight part ;)

By sunita damodar on Feb 25, 2011

Hi D!! I am fairlynew to food blogs..discovered them accidentally.In fact the first one I came across was..mahanandi..nandayala.... Am amazed at howmany of my clan are into serious food blogging..and that too classy.. Having said that..I came across urs about 7 onths back,,when I had my second baby and am "at home" since!! U have a wonderful website with exyremely well described measures and procedures.. Reading ur recipes one really wants to start cooking asap! I was a hesitant baker...movved to Muscat recently and bought myself a cooking range.. Had fun trying the Pizza recipe and impressed my older daughter. Thank u! Likewise with the breads!! though they dont fluff out, if u know what i mean..the bottom remains heavy..The yeast I get here is in granular form..from France and resembles mustard seeds.. Well this has been a loooong message... willl keep u updated.. and Thanks again... regds Sunita

By shanthi on Feb 10, 2011

Nice traditional recipe of ours. Well explained

By shanthi on Feb 10, 2011

Luv this recipe and a traditional recipe of ours. Nice display

By Priya on Jan 23, 2011

Luv the color of akkaravadisal...its truly divine...I also thought pacha karporam is the one we use for pooja on my first cooking....i cant leave without saying i am drooling over it...

By AJ on Jan 19, 2011

Bookmarked...This sounds very soothing and tasty!

By Apu on Jan 18, 2011

Kheer looks yummy!!

By Cynthia on Jan 16, 2011

You had me at rice and I applaud your patience in taking step by step pics!

By Sanjeeta kk on Jan 15, 2011

The pudding looks so creamy and delicious!

By Priya on Jan 14, 2011

Happy pongal wishes to u and ur family...Akkaravadisal looks very tempting..

By Tweets that mention Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes | Chef In You -- Topsy.com on Jan 14, 2011

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By chitra on Jan 14, 2011

Bookmarked.. Wanted to try this for a long time :)thnx..

By swetha on Jan 14, 2011

pongaloooo pongalll :)

By PJ on Jan 14, 2011

Very tempting clicks Divi.Enjoy all the pampering showered on you[I miss it now actually].Wishing you,K,baby H and aunty a very Happy Pongal.

By CurryLeaf on Jan 14, 2011

HAPPY PONGAL Dear and Hearty 2011.Akkaravadisal looks yummy. I have heard a lot about it and have even confused it for Sakkarai Pongal. It is a must try dish for me. Enjoy the PAMPERING and make the most of it. Regards to Aunty. Say hi from me to her.All the best with ur resolution. They r surely meant to be broken, ;) :D

By Jaya on Jan 13, 2011

All this while I thought akkaravadisal was made with sugar syrup, saffron n rice.... I have tasted it in one of my iyengar friend's house... this is quite nice n healthy too... thanks for this simple one...

By Gayathri Kumar on Jan 13, 2011

Looks so tempting.

By Akkaravadisal (Jaggery Milk Pudding) on Jan 13, 2011

[...] is traditionally made as Prasadam (or offering). My mother loves this but she has a sweet tooth... [full post] DK Chef In You gluten freepongaldesserts/sweetskid friendly 0 0 0 [...]