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Akkara Vadisil by Roopa Padmanabhan
- Basmati Rice (broken ) – ¼ Cup
- Moong Dal – 1 Tablespoon
- Milk – 1 Litre
- Gud (Jaggery) – 1 Cup (extra can be added if you want it sweeter)
- Cardamom Powder – 1 Teaspoon
- Saffron – A few strands
- Cashew nuts and Raisins – 3 Tablespoons
- Ghee – 2 Tablespoons
- Edible Camphor – 2 Pinches (gives a distinctive flavour)
Soak the powdered jaggery in little hot water (about 1/2 cup – or enough to just cover it). This helps to break the jaggery down into syrup. Boil till it gives an aroma. Set aside.
Meanwhile wash the rice and lentils well in cold water. Take a non stick pan, heat 1-2 tablespoons of ghee and roast the rice-lentil mixture for 2-3 minutes.
Add 3 cups of milk and 1 cup water. Pressure cook it. Mash the rice and add more milk if required.
In the remaining ghee, fry the cashews and raisins. Add it to the rice mixture. Mix well.
Add cardamom and saffron and the edible camphor.
The pudding tends to thicken with time, hence you can add some warm milk to loosen it up a bit, according to the consistency you like.