Akkaravadisal
I believe this is a Iyengar Recipe. Extremely tasty recipe, it is a slight variation to the Sakkarai Pongal or Sweet Pongal. It is usually made with Rice and Moong Dal, however I do it with Rice alone.
It tastes heavenly and delicious.Believe me if you make it once you will make it very often.
Ingredients
Basmati Rice or Raw Rice - 1/2 Cup
Milk - 4 ups
Ghee - 3 Tablespoon
Sugar - 1 CUp
Nuts - I used Almonds and Cashew
Method
Wash the Rice and keep it aside.
In a Non stick Kadai, add the milk and allow it to boil.
Add the rice to the boiling milk and reduce the flame.
Cook the rice on a low flame stirring it frequently.
Ensure that it does not burn. Scrap the milk on the sides of the kadai throughout.
The cooking of the rice may take 30 minutes.
Once the rice is cooked, add the sugar and Mix and switch off the stove.
In a pan, heat Ghee and sauté the nuts and fr it for 1-2 minutes.
Add the roasted Nuts on the cooked Rice and mix.
Notes
I believe this is a Iyengar Recipe. Extremely tasty recipe, it is a slight variation to the Sakkarai Pongal or Sweet Pongal. It is usually made with Rice and Moong Dal, however I do it with Rice alone.
It tastes heavenly and delicious.Believe me if you make it once you will make it very often.
Ingredients
Basmati Rice or Raw Rice - 1/2 Cup
Milk - 4 ups
Ghee - 3 Tablespoon
Sugar - 1 CUp
Nuts - I used Almonds and Cashew
Method
Wash the Rice and keep it aside.
In a Non stick Kadai, add the milk and allow it to boil.
Add the rice to the boiling milk and reduce the flame.
Cook the rice on a low flame stirring it frequently.
Ensure that it does not burn. Scrap the milk on the sides of the kadai throughout.
The cooking of the rice may take 30 minutes.
Once the rice is cooked, add the sugar and Mix and switch off the stove.
Add the roasted Nuts on the cooked Rice and mix.
Notes
- Add sugar only when you know the rice is completely cooked.
- Switch off when the mixture is little watery as it will thicken as it cools off.
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