Akkaravadisal / Akkara vadisal / Sweet-milk-pongal

Akaravadisal is something close to Sweet pongal. Ingredients are same for both just that this one has more milk and we need to cook the rice in milk where as in sweet pongal we add milk after the rice and dhal cooked. That's why my kids cannot differentiate but told me today the pongal bit more milky

Ingredients :

Raw rice - 3/4 cup
Split yellow moong dal - 3 tablespoon
Milk - 4 cups ( I have used low fat milk)
Water - 1 Cup
Jaggery - 3/4 cup
Ghee -1/4 cup
Cardamom (Elachi) -3 (powdered)
Cashew nuts - 6-7
Salt per taste

Method:

Wash and soak rice for half an hour.Drain and keep it aside.

Fry moong dal till golden brown.

Melt jaggery in very less water and filter it impurities.
Add milk, add rice, dal in pressure cooker and cook till it becomes mushy. (It will take up to 6-7 whistle). Alternatively you can boil the milk in heavy bottom vessel and add Rice and Dhal to it and cook. Stir it in between. 

Then boil jaggery for a few minutes and add it to the cooked rice.

Fry cashew nuts in ghee separately and add everything along with the ghee to the Akkaravadisal together with pinch of salt

Add cardamom powder. Serve piping hot.

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