Akkaravadisal | Traditional Temple Prasadam | Milk Sweet

Steps

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1. 1
   Prepare the jaggery syrup: add 350g jaggery and 3/4 cup water to a saucepan, heat on low until the jaggery dissolves completely and comes to a boil. Cool to room temperature before using.
   ▶ ≈0:29
2. 2
   Toast the moong dal and rice: roast 2 tbsp moong dal in a small pan on low heat for about 2 minutes until fragrant. Transfer to a bowl, then roast 1/2 cup rice in the same pan for 2–3 minutes on low heat.
   ▶ ≈1:02
3. 3
   Rinse the rice and dal: wash the toasted rice and moong dal together 2–3 times with fresh water until the water runs clear.
   ▶ ≈1:38
4. 4
   Heat the milk mixture: pour 1 litre of 2% low fat milk into a wide heavy-bottomed pan and bring to a boil. Add 1 litre of water (this ratio is essential for slow cooking the rice and dal into a creamy texture).
   ▶ ≈1:56
5. 5
   Add rice and dal and slow-cook: pour the rinsed rice and moong dal into the milk mixture, stir well, and reduce to low heat. Slow-cook for about 45 minutes, stirring occasionally to prevent sticking. The rice and dal will gradually break down into a creamy consistency.
   ▶ ≈2:25
6. 6
   Add full fat milk and jaggery syrup: once the rice and dal are fully cooked and soft, stir in 1 cup of boiled and cooled full fat milk. Add the cooled jaggery syrup (it must be cool, never hot), mix gently until combined, and simmer on low heat for another 5 minutes.
   ▶ ≈3:05
7. 7
   Prepare the tempering: melt 1/2 cup ghee in a small pan. Add chopped cashew nuts and almonds, roast on low heat until golden and crunchy. Add raisins and roast until plump. Keep heat low throughout for even roasting.
   ▶ ≈3:55
8. 8
   Finish with tempering: place the rice and dal mixture back on the stove. Add a few strands of saffron (optional) and 1 tsp cardamom powder. Pour in the roasted nuts, raisins, and ghee, stir gently to combine, and simmer on low heat for another 5 minutes.
   ▶ ≈4:29