Saturday, January 14, 2012

Rice Pudding Cooked with Jaggery and Coconut Milk (Aathu Akkaravadisal)

Traditional Indian Festive Offering!
Indian Vegetarian Festive Season Special
Tamil Nadu/Andhra Cuisine

Rice Pudding Cooked with Jaggery and Coconut Milk (Aathu Akkaravadisal)
Serves 4
Rice- ½ Cup
Milk- 1 Litre
Jaggery (Gud)- 1-½ Cups
Saffron (Kesar)- a Few Strands
Green Cardamom - 1 Tsp., Finely Powdered
Coconut Milk- ½ Cup
Pure Ghee- 1 Tbsp.
Raisins- 1 Tbsp.
Cashew nuts- 8-10

Rice should be Soaked for 30 Minutes to 1 Hour
Finely Chop the Cashew nuts & Keep Aside
Soak Kesar Strands in 1 Tbsp. of Warm Milk
Boil Milk in a Thick Bottomed Pot
Add the Rice and Keep Stirring
Check to see till the Rice is completely cooked & the Mixture becomes a little thicker
Remove the Mixture from the Heat
Slightly Mash with a Ladle
In a Sauce Pan, Add Jaggery & Stir on Low Heat
Stir Continuously till the Jaggery Melts
Add Saffron and Cardamom Powder and Mix Well
Remove from the Heat Again
Add Coconut Milk and Mix Well
Lastly, Heat Ghee in a Small Tempering (Tadka) Pan to fry the Raisins & Cashew nuts till Golden Colour, the Raisins Puff a little & Release Pleasant Aroma
Add to the Rice-Dal Mixture & Mix Well
Serve Hot!


This Festive Preparation is Tamil Nadu Iyengar (Vaishnavite) Community’s Special mostly served in Temple as Offering to the God (Naivedyam/Prasad)
A Thick Deep Bottomed Bronze Vessel (Vengalapanai) would be perfect to prepare this Dish
Rice-Dal Ratio should be 1:6 & Jaggery should be 1- ½ Times the Rice-Dal Mixture
Be Careful not to let the Milk Stick to the Bottom of the Pot as in this Dish the Burnt part of the Milk should be avoided

Addition of 2 Tbsp. Split Green Gram (Payattham Paruppu/Pesara Pappu) along with Rice gives a Pongal- like taste in this Recipe
Next Pressure Cook Rice, Payattham Paruppu, Milk, Water & Let it Cook till the Rice-Dal Mixture forms an overcooked Texture
Can add a Pinch of Camphor in this Recipe
Rest of the Recipe is the same as Pongal (Omitting the Coconut Milk), please visit the link below for the same:


English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu

Feel free to share your views & do let us know how this one turned out :)

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