Posted in aadi pooram, Deepavali, Festivals, ganesha chaturthi, Janmashtami, life, Srijayanthi, tamil culture, Tamizh Culture, Uncategorized, tagged Calendar, Celebrations, Festivals, Panchangam, Tamizh Culture on August 17, 2008 |
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Posted in aadi pooram, sweets, tagged Authentic Iyengar Recipes, cooking, Festival cooking., Rice varieties, saatvik khana, south indian, tamil culture, vegetarian on August 26, 2007 |
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This is a traditional Iyengar sweet prepared in temples as prasaadam. It is called Akkaravadisal or Akkaravadesil
My Iyer friends always insisted that I prepare this dish during festivals ,so that they could get a bowl of this tasty paayasam (pudding). I use a vengalapanai (a thick deep vessel made of bronze) to prepare this famous sweet.
Will update with pictures tomorrow when I prepare this for Thiru Aadi Pooram.
Cooking time 1 hour
- Rice – 1/2 cup
- Moong dal – 1/8 cup
- Ghee – 1/2 cup
- Milk – 1 and 1/2 litres
- Jaggery – 1 cup (powdered)
- Cardamom – 4 nos(Powdered)
- Pachai Kalpooram (Camphor)- 1 pinch(optional)
- Cashewnuts – 10 nos
- Dry grapes – 10 nos
- Wash and drain the rice and dal together.
- In a heavy bottomed pan heat 2 tablespoons ghee on a medium flame.
- Add the rice and dal and fry, stirring continuously till rice is mild golden.
- Pour 1/2 litre milk and simmer on a low flame, stirring occasionally.
- Keep adding more milk as the Akkaravadisil becomes thicker.
- Cook till the rice and dal gets completely mashed.
- Add the jaggery and take off the flame once the jaggery melts.
- Transfer to a serving bowl (preferably a silver container)
- Add cardamom and pachaikalpooram and mix well.
- Heat 2 table spoon ghee in a small kadai and fry the cashews till golden and add to the akkaravadesil.
- Heat the remaining ghee and fry the dry grapes till it puffs and add to the sweet.
- Offer to the almighty as prasaadam for your puja on any occasion. This time it is for Thiru Aadi Pooram.
You can finish rest of your cooking in the other stove and microwave while preparing Akkaravadesil.
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