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Akkaravadisal is a classic South Indian dessert, especially popular in Tamil Nadu, traditionally offered as prasadam in Vishnu temples. It is similar to Sakkarai Pongal but richer, creamier, and prepared with generous amounts of milk and ghee.
This dish is deeply associated with Margazhi month celebrations, Iyengar households, and festive occasions like Pongal and Vaikunta Ekadashi. The rice and moong dal are slow-cooked in milk, sweetened with jaggery syrup, and finished with a fragrant tempering of cardamom, ghee, and roasted cashews.
Its unique appeal lies in its luscious texture, where every spoonful melts in the mouth with the sweetness of jaggery and richness of ghee. A true comfort dessert, it brings festive warmth and devotion to the dining table.
Roast dal.
Lightly roast moong dal until aromatic.
Cook rice and dal.
Wash rice and roasted dal. In a pressure cooker, add rice, dal, 2 cups milk, and 1 cup water. Cook until soft and mushy (4–5 whistles).
Prepare jaggery syrup.
In a pan, add jaggery with ½ cup water. Heat until jaggery melts. Strain to remove impurities and keep aside.
Mash and mix
Mash the cooked rice-dal mixture while hot. Add the jaggery syrup and mix well. Add remaining 1 cup milk to get a creamy consistency.
Add flavourings
Stir in cardamom powder and a pinch of edible camphor (optional).
Temper with ghee
Heat ghee in a small pan. Fry cashews (and raisins, if using) until golden. Add this tempering to the akkaravadisal.
Serve
Serve hot, drizzled with extra ghee if desired.
Use full-fat milk for richer flavour and creamy texture.
Always strain jaggery syrup to avoid sand or dust particles.
Akkaravadisal thickens on cooling; add hot milk before serving if needed.
A tiny pinch of edible camphor elevates the authentic Iyengar temple-style taste—use very sparingly.
Cook on low flame for a slow, creamy finish instead of rushing the process.
Sakkarai Pongal is made with jaggery, rice, and dal, but cooked mostly in water. Akkaravadisal is richer, with more milk and ghee, giving a creamier texture.
Traditionally, jaggery is used for authentic flavour, but you can substitute with sugar if needed.
Yes. Use coconut milk or almond milk instead of dairy milk, and replace ghee with coconut oil.
Best eaten fresh, but can be refrigerated for 1–2 days. Reheat with a little hot milk before serving.
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