Akkaaravadisal

Akkaaravadisal (kheer made for Andaal and perumal) 

Ingredients 

Milk - 1 litre or 8 cup

Raw rice - 2 tbsp 

Moong dal - 1 tbsp 

Jaggery syrup - 100ml or 1 cup (hot) 

Sugar - 2 tbsp (optional) 

Edible camphor - 1/4 pinch

Cardamom powder - 1 tsp 

Ghee - 100 ml or 1 cup 

Method 

In a Kadai or thick bottomed vessel, add the milk and let it boil. 

Once it boils, add 1 tbsp of ghee and keep it on low flame. 

Let it get reduced in volume. 

In another pan, dry roast the rice and Moong dal in low flame till they turn red. 

Once they turn red, cook them well in cooker. 

Once it turns mashy, add this to milk along with 1 tbsp of ghee and keep stirring. 

Once u finish making jaggery syrup, add sugar, cardamom powder and edible camphor to it. 

Give a good mix and filter it to take out the dirt or dust if any. 

Now once the milk turns into 1/8th in the portion, add the hot filtered jaggery sugar syrup and keep stirring. 

It is very important to keep both milk and Jaggery on same temperature to avoid churning. 

Now after adding jaggery syrup into the milk, add ghee and keep stirring for 5-10 mins on low flame. 

Now your akkaaravadisal is ready!! 

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