Recipes->Desserts/Sweets-> Akkaravadisal/ Sweet Pongal/ Rice Kheer

Akkaravadisal/

Sweet Pongal

Kheer is one of the traditional Indian dessert that is common in many parts of India but each region has its own way of preparing this rich, creamy and delicious dessert!

Unlike most of the recipes here which are by my mom, this one was tried and tested by yours truly!

One of my friends, who loves Akkaravadisal, suggested I try this recipe. After some reading, I found that it is a traditional South Indian Iyengar recipe and also offered as naivedyam to God!!

PS: I am in love with its creamy texture and rich taste and almost drooling as I write this recipe.

INGREDIENTS (Serves 4)

Soaked Raw Rice- 1/2 Cup
Milk - 4 Cups
Cardamom Powder - 1/2 TSP
Soaked Moong Dal - 2 TBSP
Jaggery Powder/ Crushed Jaggery - 1/2 Cup
Edible Camphor (Optional)
Saffron - a pinch
Ghee - 4 TBSP
Roasted Almonds - 6-7
Roasted Cashews - 6-7
Raisins - 8-10

Prep Time

10 Minutes

Cooking Time

40 Minutes

Total Time

50 Minutes

Tips:

To get the right creamy texture - make sure that the grains (Rice and Moong dal) are mashed and mushy enough
If you are in a hurry, you can pressure-cook the Moong Dal and Rice for 5 to 6 minutes, before adding it to the milk
Jaggery and milk can be a tricky combination and can make the milk to bad. Hence, once the Jaggery is added to the milk, cook on a low flame
You can also use Coconut milk instead of cow/buffalo milk.

RECIPE | RICE KHEER/ PAYASAM

During Graduation, I was fortunate enough to have friends from different parts of India. Because of them, I got introduced to taste delicious food that their mums packed during holidays. One of them, was Payasam - The Jaggery based Kheer.

For a shorter recipe, visit this IG video

For a detailed recipe, continue reading.

Prerequisite: The Jaggery Syrup

Add 1/2 cup of water to a pot and add the same amount of Jaggery Powder (1:1 ratio)
Keep stirring the pot while on low heat, until the Jaggery Powder dissolves completely

3. Strain the syrup and keep aside

Preparing the Kheer

In a heavy-bottom pot, add milk and bring to boil
Add the soaked Rice and Moong Dal and cook on medium heat while stirring occasionally until the grains become mushy and soft. If you have a masher, you can use it to break down the grains into smaller pieces
Add the Cardamom Powder, Camphor and Jaggery Syrup while stirring on low heat
Add Ghee and cook for another 5 minutes on low flame.

5. Add the roasted Almonds and Cashews and cook for another 2-3 minutes

Transfer to a bowl and garnish with some roasted dry fruits!

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