Akkaravadisal – No ghee version

Akkaravadisal

A mix of rice and dahl slow cooked in milk. A light and healthier version of the luscious Akkaravadisal that is heavy on ghee.

It is a very common fact that most of the Indian sweets are made with milk, sugar and ghee. Payasam, Pongal or any other traditional sweet have these three, the only difference is the ratio of these ingredients. But today’s recipe is a no ghee version of the creamy and rich sweet – Akkaravadisal. This is my grand-mom’s recipe. Even though it is technically not a akkaravadisal (the original dish is loaded with ghee), she called it so and hence the name stuck. This is one of my favourites and it is often made at home for all festive occasions. Enjoy this lighter version of the sweet.

Check my other versions of Akkaravadisal – With Jaggery here and a slow cooked luscious type here

5 from 1 vote
Akkaravadisal
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Akkaravadisal
Prep Time
10 mins
 

A mix of rice and dahl slow cooked in milk. A light and healthier version of the luscious Akkaravadisal that is heavy on ghee.

Course: Dessert
Cuisine: Indian, Tamil Nadu
Servings: 3
Author: Nisha
Ingredients
  • 1/4 Cup Rice
  • 2 Tbsp Pasi parupu | Moong Dahl
  • 2.5 Cups Milk
  • Pinch of red food colour or pink shade
  • A pinch Elaichi | Cardamom powder
Instructions
  1. Boil milk on a medium flame until it reduces to half. Use a heavy bottomed saucepan, so that it does not burn at the bottom and stir frequently. 

  2. Meanwhile, roast the dahl in a pan until it starts emitting a nice aroma, a minute or two. Then pressure cook the rice and roasted dahl until it becomes mushy and soft. Smash the mixture well. 

  3. Add sugar and the rice-dahl mix to the milk. Stir and keep it on the flame until it thickens. Keep the flame low to medium and stir frequently. 

  4. Once the desired thickness is achieved remove it off the flame and serve warm. 

Notes

There is no ghee in this recipe. You can use a tsp to roast the moong dahl but that is not necessary. 

The thickness of the akkaravadisal is ones choice. I like it thick but mom makes it slightly runny. Her consistency is not as liquid as paal payasam nor as thick as sakkarai pongal or kalkandu sadam. 

Based on your personal preference you can keep it as long as you wnat on the flame (to make it thick) or remove it once the sugar dissolves and everything mixes well. Also, this thickens upon cooling. 

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