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).

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!! :)) 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.