Akkara Adisil

Cooks in: 30 Minutes Serves: 2 People

In the sacred month of Margazhi, Thiruppavai and Thiruvempaavai are recited daily. In the 27th Pasuram of Thiruppavai Aandal says ''koodarai vellum seer Govinda'' means the Lord Krishna protects even those who are against him! She further says today we will eat rice cooked in milk, ghee and jaggery as her wishes are fulfilled by Govindan. That is the reason behind this festival Koodaraivalli where Akkaravadisil/Akkaraadisil is prepared in every home and offered to Him. Tomorrow being 27th day of Margazhi, try this mouth watering prasadham recipe with millets. Koodaraivalli wishes to all!

Ingredients:

  • 1/4 Cup Kodo Millet
  • 1 Tsp Moong Dal
  • 3/4 Cup Hot Milk + 1/2 Cup (to be added later)
  • 1/3 Cup Jaggery
  • 1/4 Cup Hot Water
  • 2 Tbsp Ghee
  • 2 Tbsp Ghee roasted Nuts
  • 1/2 Tsp Cardamom powder

Directions:

  1. Dry roast millet and dal till nice aroma. Once cooled, wash and soak for 2 hours. Drain.
  2. In a 2 Ltr cooker, add 1/2 cup water. In a vessel add drained millet, 1/4 Cup hot water, 3/4 Cup hot milk and give a good mix. Cook on medium heat for 8 whistles. Switch off and let the pressure settle down.
  3. Meanwhile in a small pan add jaggery powder, 3 tbsp water and heat. Once it melts completely, turn off the heat and drain the impurities. Let it cool.
  4. Open the cooker and remove the millet vessel and mash the cooked millet with the back side of the ladle. Add it to the jaggery syrup and pour 1/2 Cup more milk and cook on low heat. Mix in between with the ladle so that it does not stick to the bottom. When it starts bubbling, switch off, add ghee, nuts and cardamom powder.
  5. It may look liquid, but it gets thickened once it gets cooled.

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Note:

  • Other millets like Foxtail, Little, Proso or Barnyard can be used for this recipe.
  • Can add a tbsp more of ghee and saffron strands.

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8 Comments

  1. Hi viji. Yesterday tried your kodo millet akkara adisal. It came out very well. Your Measurements and cooking time is perfect. Yield was very much satisfied what i expected. I could serve with eight members with this quarter cup of millet..
    Thank you viji for this yummy recipe.

  2. Tried your Akkaravadisal with Foxtail millet. Simply super taste and loved the texture and flavour. Followed same measurement and procedure. Thank you very much for sharing this wonderful recipe.

    1. Hi Daljit,
      Please try this recipe and I’m sure, you won’t be able to tell the difference between rice and millets in taste.

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