- Raw rice - 1/2 cup
- Moong dal - 1/4 cup
- Milk - 4 cups
- Jaggery - 3/4 cup
- Water - 1/4 cup
- Ghee - 1/4 cup
- Cashews - 5
Heat a pan, and fry rice and dal in a medium flame till aroma rises from dal. Rinse it. In a large bowl, add the rice and dal mixture with 4 cups of milk.
Pressure cook the rice for 15 minutes in a medium flame after a whistle. Switch it off. After it cools, mash the rice and dal with a spatula and keep aside.
Heat a sauce pan with jaggery and water. After the jaggery melts, filter to remove impurities. Transfer to the clean sauce pan and heat it. Add the mashed rice. Combine well.
In a pan heat a tbsp of ghee and fry cashews and keep aside. Add the remaining ghee to akkaravadisal and stir. Add cashews and switch it off.
Serve warm or cold.
- While pressure cooking use a wide bowl to avoid milk coming out of the vessel.
- Jaggery can be replaced with sugar or brown sugar.