Akkaravadisal (Jaggery Milk Pudding)

By DK on Jan 13, 2011
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.
Basic Information
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
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.)
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.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
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
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
until aromatic and lightly toasted.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
Take this mixture and place it in a deep vessel.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
Add the milk to this mixture and give it a mix.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
Place it in a pressure cooker
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
and cook for 3-4 whistles. It is totally Ok if it overcooks since we want the rice to be mushy.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
Give it a good stir to make it into a pudding consistency.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
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.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
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.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
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.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
In the remaining ghee, toast the cashews and raisins.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
Add it to the rice mixture. Give it a good mix.
Akkaravadisal Recipe | Iyengar Sweet Milk Pongal | Festival Recipes
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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24 Responses to “Akkaravadisal (Jaggery Milk Pudding)”
  1. Haripriya

    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 :)

  2. sudha

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

  3. Randhini

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

  4. Radhika

    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. :)

  5. g m

    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.

  6. sunita damodar

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

    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.

  7. sunita damodar

    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 ;)

  8. sunita damodar

    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…

  9. Nice traditional recipe of ours. Well explained

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

  11. 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…

  12. Bookmarked…This sounds very soothing and tasty!

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

  14. The pudding looks so creamy and delicious!

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

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

  17. swetha
  18. 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.

  19. 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

  20. Jaya

    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…

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