Akaara adisal recipe with Sugar

   Akkara adisal is  a sweet dish which i wanted to try for a long time. Finally i made it this weekend and it came out very nice and i love the creamy texture of the dish.
Check out my

• akkara adisal with jaggery
• Samba wheat sakkarai pongal

INGREDIENTS:

RAW RICE	3/4  CUP
MOONG DAL	1/4 CUP
WATER	4 CUPS
MILK	3 CUPS
SUGAR	1 CUP
GHEE	2 TBLSP
CASHEW NUTS	10 NOS.
ELACHI POWDER	A PINCH
EDIBLE CAMPHOR(PACHHA KARPOORAM)	A PINCH(OPTIONAL)

I didnt use the pressure cooker method, though i used a pressure cooker, instead of a heavy bottomed kadai.

METHOD:

• Wash the rice and moongdal and soak it in 3 cups of water for 1/2 an hour.
• In a heavy bottomed kadai/pressure cooker, add a tsp of ghee and fry the cashew nuts till it turns into a nice golden colur.

• When it is done keep it aside and add the rice and moongdal (keep the water aside)
• Fry for a minute
• Add the water and milk to this.

• Allow it to cook, by stirring in between.
• Allow the rice and dal to cook very nicely.

• In a  kadai add the sugar and add 2 tblsp of water.
• When it comes to one string consistency switch it off and transfer the sugar syrup to the cooked rice and moong dal .
• Add ghee and the fried cashew nuts , elachi powder and mix well.

• If using pachha karporam add it at the last stage and mix well.

Note:

1. Sugar can be replaced with jagerry also.
2. You can also keep the rice and moongdal in a vessel and pressure cook it.
3. If  you are cooking in a pressure cooker, keep the mixture in a big vessel ,otherwise the milk will come out and the rice wont get cooked.