Go Back

5 from 1 vote
Print Pin


  • Sona masoori rice | raw rice - 1/2 cup
  • Moong dal - 2 tbsp
  • Milk - 4 cups
  • Ghee - 1/2 cup
  • Water - 3/4 cup
  • Jaggery - 1 + 1/2 cup tightly pressed
  • Saffron - generous pinch
  • Edible camphor | Pacha karpuram - a very little pinch


  • Wash rice and moong dal well
  • Soak rice and dal in hot water for 1 hour, change water in between
  • After 1 hour discard the water and add 2 cups of hot milk, 1/4 cup of hot water, and close the separator with a lid
  • Pressure cook for 7-8 whistles and keep the cooker in low flame for 15 seconds and turn off the stove, let the pressure release naturally
  • In a microwave-safe bowl add 1 + 1/2 cup of jaggery and 1/2 cup of hot water and microwave for 2-3 minutes until the jaggery melts down and mixture turns frothy boil
  • In a wide pan add 2 tablespoon of ghee and turn on the stove to medium flame and let the ghee turns hot
  • Add cashew and saute till the cashew starts changing color. Add raisins, roast well, and turn off the stove
  • Transfer the roasted nuts into a small bowl
  • Mash the cooked rice and dal well with a ladle and transfer into the pan
  • Add 2 cups of hot milk and mix well to make a lump free smooth mixture
  • Turn on the stove in low - medium flame and cook the mixture
  • Cover with a lid and mix once in a while to avoid the mixture from sticking to the pan
  • Add ghee little by little now and then cook for 10 minutes
  • After the akkaravadisal comes together strain and add jaggery water and mix well
  • Add ghee and saffron, cook for 3 minutes; mix well and cook for even cooking and to avoid akkaravadisal from sticking to the pan
  • After 3 minutes, add cardamom powder and  reminding ghee; mix well and cook
  • Finally, add the roasted cashews and raisins, mix well and turn off the stove
  • Add a very little pinch of edible camphor and mix well


Subscribe to my YouTube channelCheck out Traditionally Modern Food!


  1. Always add edible camphor after turning off the stove
  2. Cook Akkaravadisal in milk for the best taste
  3. You can use millet, quinoa, or any other grain of your choice
  4. Cook rice + dal mushy then make akkaravadisal
  5. Adjust jaggery according to your taste
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!