Akkaravadisal Recipe: Srirangam Temple Style with 3 Cooking Methods

What Is Akkaravadisal (Akkara Adisil)?

Akkaravadisal is a heavenly combination of rice and moong dal cooked in milk, sweetened with jaggery syrup and flavoured with cardamom, edible camphor, cashew nuts and raisins. A copious amount of ghee gives it that famous melt in the mouth texture.

Sweet Pongal (Sarkkarai Pongal) comes from the same family, but it is the simpler cousin of this temple classic. Here the rice and dal are cooked entirely in milk, and you can cook it on the stove top, in a pressure cooker or in an Instant Pot.

History and Origin of Akkaravadisal

Akkaravadisal, or Akkara Adisil, is a divine sweet made in the temples of Srivilliputhur and Srirangam. Srirangam Temple has an inscription that mentions the method of preparing it and the honours with which it should be served.

It is an authentic Iyengar (Vaishnava) delicacy, usually prepared as an offering to God (Prasadham/Naivedhyam) during Margazhi, the Tamil month that runs from mid December to mid January. At Srirangam, it is offered to Lord Vishnu on the auspicious day of Panguni Uthiram.

The taste and flavour are elevated by the traditional methods of the Madapalli (temple kitchen), where the sweet is cooked slowly over a wood fire in a bronze pot.

Andal and the Hundred Pots of Akkara Adisil

Andal expresses her deep love for the Lord through her verses, and Akkara Adisil gets a special mention in them. In her Nachiyar Tirumozhi, she promises the Lord of Thirumaalirunjolai a hundred pots of butter and a hundred brimming pots of Akkara Adisil.

Naru Narum Pozhil
Maalirunjolai Nambikku Naan
Nooru Thadavil Vennai
Vaai Nerndhu Paravi Vaithen
Nooru Thada Niraindha
Akkara Adisil Sonnen
Yeru Thiruvudaiyaan
Indru Vandhu Ivai Kollungolo

Which means, oh, the divine Lord who lives in the fragrant garden of Thirumaalirunjolai, I have filled a hundred pots of butter and a hundred brimming pots of Akkara Adisil. Will the most praised Lord come and accept it today?

Koodaravalli and Pavai Nombu

Koodaravalli is an auspicious day observed on the 27th day of Margazhi as a part of Pavai Nombu. For each day of Margazhi, Andal sang a verse of Thiruppavai in praise of Lord Vishnu.

In her 27th Pasuram, she and the other Gopikas happily dress and adorn themselves with ornaments and share Akkaravadisal, the sweetest and most divine dish, to mark the end of Pavai Nombu.

The preparation is similar to Sweet Pongal with a couple of differences. The rice and dal are cooked entirely with milk and copious ghee, as Andal herself stated that the ghee should drip down the elbows.

Koodaarai Vellum Seer Govindhaa Un Thannai
Paadip Parai Kondu Yaam Perum Sammaanam
Naadu Pugazhum Parisinaal Nandraaga
Soodagamae Thol Valaiyae Thodae Sevip Poovae
Paadagamae Endranaiya Pal Kalanum Yaam Anivom
Aadai Uduppom Adhan Pinnae Paarchoru
Moodanei Peidhu Muzhangai Vazhi Vara
Koodi Irundhu Kulirndhelor Embaavaai

My Nostalgia and Memory

Akkaravadisal is my favourite, which is why I wanted to share it as a part of my Pongal recipes. Some sweets are simply eaten, and some are remembered.

I always remember a line from the Nalayira Divya Prabandham by Madhurakavi Azhwar: Annikkum Amuthoorumen Naavirkke. It means sweet as nectar to my tongue.

Whenever I eat Akkaravadisal, those words come back to me. And if it is prasadam, the note goes up to an extra level. Andal would certainly not approve of a stingy hand with the ghee.

Why You Will Love This Akkaravadisal Recipe

• Authentic Temple Flavour: Inspired by the Srirangam and Srivilliputhur tradition of rice, moong dal, milk and jaggery.
• Three Ways to Cook: Choose the traditional stove top pot, the pressure cooker or the Instant Pot, depending on your time and mood.
• Melt in the Mouth Texture: Rice and dal are cooked entirely in milk and finished with generous ghee.
• Festival Ready Prasadam: Perfect for Margazhi, Koodaravalli, Pongal and Panguni Uthiram offerings.
• Vegetarian and Gluten Free: Made with rice, dal, milk, jaggery and ghee, with no refined sugar.

Recipe Overview

• Cuisine: South Indian (Tamil Nadu, Iyengar)
• Recipe Type: Sweet, Dessert, Prasadam
• Cooking Methods: Stove Top, Pressure Cooker, Instant Pot
• Yields: About 3 Cups
• Servings: 3 to 4 Portions
• Difficulty: Medium
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 15 to 20 Minutes
• Cooking Time, Stove Top: 50 to 60 Minutes
• Cooking Time, Pressure Cooker: 30 to 45 Minutes
• Cooking Time, Instant Pot: 35 to 45 Minutes
• Total Time: 45 to 65 Minutes with a Pressure Cooker, 65 to 80 Minutes on the Stove Top

How to Cook Akkaravadisal (Akkara Adisil): Step by Step Guide

Steps 1 to 4 prepare the common base. Then choose your method: Stove Top (Steps 5 and 6), Pressure Cooker (Steps 7 and 8) or Instant Pot (Steps 9 and 10).

Ingredients List

To Cook the Rice and Dal:

• 3/4 cup Raw rice
• 1/4 cup Moong dal
• 3-1/2 cups Full fat milk (2 cups for cooking, 1-1/2 cups to finish, plus a few tsp warmed for the saffron)
• 2 cups Water
• 1 pinch Salt (optional)

For the Jaggery Syrup:

• 3/4 cup Jaggery
• 1/2 cup Water
• 1 tsp Ghee

For the Akkaravadisal (Akkara Adisil):

• 1/3 cup Ghee (divided: for roasting the rice and dal, for the nuts and to finish)
• 10 to 12 Cashew nuts
• 1 to 1-1/2 tbsp Raisins
• 4 to 5 Cardamom pods
• A few strands Saffron (optional)
• 1 pinch Edible camphor (optional)

Method: Detailed Cooking Instructions

Step 1: Wash, Drain and Roast the Rice and Dal

1. Clean and wash the rice and dal 2 to 3 times, or until the water runs clear.
2. Drain the rice and dal mixture and keep it aside.
3. Heat a little of the ghee in a pan and roast the rice and dal mixture for about 5 to 7 minutes on a very low flame, until the colour changes slightly and it turns fragrant. Do not over roast.

Pro Tip: Roasting both rice and dal in ghee enhances the aroma and gives an even texture while cooking. Over roasting can alter the flavour of the dish.

Step 2: Melt and Filter the Jaggery Syrup

1. Melt 3/4 cup jaggery with 1/2 cup water and 1 tsp ghee on a medium low flame until the jaggery pieces dissolve completely and it starts to boil.
2. Switch off the flame, filter the melted jaggery to remove any impurities and keep it aside.

Pro Tip: Do not over boil the jaggery mix. We do not need to boil it into a string consistency for Akkaravadisal. Just melt it.

Step 3: Prepare the Cardamom and Saffron Milk

1. Grind the cardamom pods with a mortar and pestle into a fine powder and keep it aside.
2. Soak the saffron strands in a few tsp of warm milk and keep it aside.

Step 4: Roast the Cashews and Raisins

1. Heat a little ghee in a pan and roast the cashew nuts until golden brown.
2. Add the raisins and roast until they fluff up, then keep the garnish aside.

Pro Tip: Extra ghee is strictly optional, but it gives a wonderful flavour. Traditionally, the Pasurams mention the extra note of ghee in Akkaravadisal.

Stove Top, Step 5: Cook the Rice and Dal in Milk and Water

1. In a heavy bottomed brass, steel or earthen pot, bring 2 cups of water, 2 cups of milk and a pinch of salt to a boil.
2. Add the roasted rice and dal, partly cover and cook on a low to medium flame, stirring occasionally, for 30 to 40 minutes, until both are very soft and mushy.

Pro Tip: Milk catches at the bottom easily, so keep the flame low to medium and stir often. Add a little hot milk or water if it thickens before the rice turns soft.

Stove Top, Step 6: Add the Jaggery and Finish

1. Slightly mash the cooked rice and dal with the back of a ladle.
2. Pour in the melted jaggery along with the powdered cardamom and mix well. Leave on a very low flame, stirring often, until the jaggery is well absorbed.
3. Pour in the remaining 1-1/2 cups of milk, mix well and cook on a low flame for a few minutes. Pour in the saffron milk and cook for another few minutes.
4. Stir in the ghee roasted cashew nuts and raisins and cook on a low flame for a few more minutes until you get the desired consistency.
5. Pour in the remaining ghee, add a pinch of edible camphor if using, and mix well. Serve hot with a hearty drizzle of ghee.

Pro Tip: Stir often at this stage so the Akkaravadisal does not stick to the bottom. Adjust the sweetness to suit your taste.

Pressure Cooker, Step 7: Cook the Rice and Dal in Milk and Water

1. Place the roasted rice and dal inside a bowl with a lid in a pressure cooker.
2. Pour in 2 cups of water, 2 cups of milk and a pinch of salt, and give a quick stir.
3. Cover the pressure cooker and cook for 3 whistles on a high flame. Lower the flame and cook for another 3 to 5 whistles.
4. Switch off the flame and allow the pressure to release.

Pro Tip: We need the rice and dal really well cooked, so a bit of extra milk and water is needed, more than we use for cooking plain rice. Adjust the milk to suit your rice variety.

Pressure Cooker, Step 8: Add the Jaggery and Finish

1. Slightly mash the cooked rice and dal mix.
2. Pour in the melted jaggery along with the powdered cardamom and mix well. Leave on a very low flame until the jaggery is well absorbed.
3. Pour in the remaining 1-1/2 cups of milk, mix well and cook on a low flame for a few minutes. Pour in the saffron milk and cook for another few minutes.
4. Pour in the ghee roasted cashew nuts and raisins, mix well and cook on a low flame for a few more minutes until you get the desired consistency.
5. Pour in the remaining ghee, add a pinch of edible camphor if using, and mix well. Serve hot with a hearty drizzle of ghee.

Pro Tip: Adjust the sweetness to suit your taste, and keep the flame very low once the jaggery goes in.

Instant Pot, Step 9: Cook the Rice and Dal in Milk and Water

1. Place the roasted rice and dal in a heatproof steel bowl with 2 cups of water, 2 cups of milk and a pinch of salt, and stir.
2. Pour 1 cup of water into the inner pot, set the trivet inside and lower the bowl onto it.
3. Close the lid, set the vent to Sealing and cook on Pressure Cook (Manual), High, for 15 minutes.
4. Let the pressure release naturally for 10 minutes, then release the remaining pressure carefully.

Pro Tip: Cooking the milk in a bowl on the trivet keeps it away from the base of the inner pot, so it does not scorch or trigger the Burn notice. Use the Manual setting rather than the Rice preset.

Instant Pot, Step 10: Add the Jaggery and Finish

1. Lift out the bowl, empty the water from the inner pot and transfer the cooked rice and dal into it. Slightly mash it and switch the Instant Pot to Sauté on the low setting.
2. Pour in the melted jaggery along with the powdered cardamom, and stir until the jaggery is well absorbed.
3. Pour in the remaining 1-1/2 cups of milk and the saffron milk, and simmer for 5 to 8 minutes, stirring, until you get the desired consistency.
4. Stir in the ghee roasted cashew nuts and raisins, the remaining ghee and a pinch of edible camphor if using. Serve hot with a hearty drizzle of ghee.

Pro Tip: Keep the Sauté setting low and stir constantly, as the sweet mix can catch at the bottom of the inner pot.

Pro Tips and Notes

• Roast Gently: Roasting rice and dal in ghee enhances the aroma and gives an even texture. Use a very low flame until fragrant, as over roasting can alter the flavour.
• Use Full Fat Milk: It gives Akkaravadisal its rich, creamy body. Adjust the quantity of milk to suit your rice variety.
• Cook the Rice and Dal Well: They need to be softer than for plain rice, so a little extra milk and water is needed.
• Pick Your Method: The stove top pot is closest to the temple way and rewards patience. The pressure cooker and Instant Pot are the quick festival morning options.
• Keep the Syrup Simple: Do not boil the jaggery mix into a string consistency, as Akkaravadisal does not need it.
• A Simpler Version: You can replace half the milk with water if you prefer a simple Akkaravadisal.
• Flavour Options: You can also flavour it with dry ginger powder, cloves or edible camphor, but these are purely optional.
• Sweetness and Ghee: Adjust the sweetness to your taste. Extra ghee is optional but lovely, and traditional.

Serving Suggestions

Serve Akkaravadisal hot, with a hearty drizzle of ghee over the top. Offer it first as prasadam in a small bowl, then enjoy it as a rich dessert after a simple South Indian meal.

Storage Suggestions

• Refrigeration: Akkaravadisal tastes best fresh and warm. Once cooled, refrigerate it within 2 hours in an airtight container, where it keeps for 2 to 3 days. This applies to all three cooking methods.
• Freezing and Thawing: It can be frozen in an airtight container for up to 1 month, though the texture may turn slightly grainy. Thaw overnight in the refrigerator.
• Reheating: On the stove top, warm it on a low flame with 2 to 3 tbsp of warm milk, stirring gently. In the microwave, heat in 30 second bursts with a splash of milk, stirring in between, and finish with a fresh drizzle of ghee.

FAQ

What is Akkaravadisal made of?
Akkaravadisal is made with raw rice, moong dal, full fat milk, jaggery and ghee, flavoured with cardamom, cashew nuts and raisins. Saffron and edible camphor are optional.

What is the difference between Akkaravadisal and Sweet Pongal (Sarkkarai Pongal)?
Both come from the same family, but Akkaravadisal is the richer version. The rice and dal are cooked entirely with milk and a copious amount of ghee, while Sweet Pongal is the simpler version.

What does Akkara Adisil mean?
In Tamil, akkaram means sweet, sugar or jaggery, and adisil means cooked food or rice. Akkara Adisil is, quite literally, sweet cooked rice.

When is Akkaravadisal traditionally made?
It is made as an offering during Margazhi, especially on Koodaravalli, the 27th day of the month. It is also offered to Lord Vishnu at Srirangam on Panguni Uthiram.

How much ghee should Akkaravadisal have?
Andal herself stated that the ghee should drip down the elbows. This recipe uses 1/3 cup of ghee plus a hearty drizzle on top, and extra ghee is optional.

Which cooking method is best for Akkaravadisal?
The stove top pot is closest to the traditional temple method. The pressure cooker and Instant Pot give the same rich result in less time.

Can I make Akkaravadisal in a pressure cooker or Instant Pot?
Yes. In a pressure cooker, cook the roasted rice, dal, milk and water in a bowl for 3 whistles on high, then 3 to 5 whistles on low. In an Instant Pot, cook it in a bowl on the trivet at High pressure for 15 minutes, then mash and finish on Sauté with the jaggery, remaining milk and ghee.

Can I use water along with milk?
Yes. You can replace half the milk with water for a simple Akkaravadisal, though full fat milk gives the richest result.

Is Akkaravadisal vegan or gluten free?
It is vegetarian and gluten free, but not vegan because it uses milk and ghee.

Is Akkaravadisal suitable for kids?
Yes. It is soft, mildly sweet and free of chilli, which makes it a gentle treat for children. Chop the cashew nuts finely for little ones.

Recipes You Might Like From My Blog

• Sweet Pongal (Sarkkarai Pongal) Recipe: The simpler, everyday cousin of Akkaravadisal, made three ways.
• Panchamirtham Recipe, Palani Style: Another temple prasadam sweet that tastes like a blessing.
• Aval Payasam with Rock Sugar: A quick South Indian naivedyam sweet for festival days.

A Sweet Offering from the Temple Kitchen to Yours

Some recipes travel through centuries in verses, and Akkaravadisal is one of them. Andal's hundred pots may be beyond our kitchens, but one humble pot, cooked slowly and offered with love, carries the same fragrance.

Light a lamp, cook it your way, offer it first and savour it later. Wander through the rest of the blog for more festive sweets and temple style prasadam, and let your kitchen smell like Margazhi.