Akkaravadisal/Akkara Adisil is a rich and creamy, traditional Iyengar style sweet pongal. It is usually prepared during the month of Margazhi and offered to the Lord Vishnu. Akkaravadisal / akkara adisil is similar to that of sakkarai pongal but with slight variation. In this video, I will you all on how to make instant pot version of akkaravadisal.

Ingredients: Serves 5 to 6

• 1 cup – Raw rice / Pachai arisi / Sona masoori
• 1/4 cup – Paasi paruppu / moong dal / Split green gram
• 4 cup – Milk ( I added extra 1/2 cup )
• 1 1/2 to 2 cups – Jaggery (powdered)
• 1/8 tsp – Cardamom powder
• Few pinches - Saffron strands
• Few pinches – Nutmeg powder (optional)
• 1 pinch – Pachai karpooram / Edible camphor
• 10 no’s – Cashew nuts
• 10 no’s – Raisin / Kis mis
• 1/4 cup to 1/2 cup – Ghee
• 1 to 2 cups – Water (for rice and dal)

Preparation method:

1. Wash raw rice and paasi paruppu / moong dal thoroughly in a running water and using strainer to remove excess water.
2. Heat the instant pot in saute mode with normal heat. Roast cashew nuts and raisin in a tbsp of ghee until they are slightly golden brown in color, Set it aside.
3. In the remaining ghee, add the washed rice dal mixture, roast for a minute over medium flame. Now add 3 cups of milk (reserve remaining 1 cup of milk for later use) and 1 to 2 cup water. Switch off the saute mode now.
4. Cover with a lid and seal the pressure, press the rice mode and cook until it is done. It will show 12 minutes for it to cook. After 12 minutes, you may either release the pressure or wait for instant pot to release it naturally.
5. Open the instant pot and mash the rice dal mixture thoroughly using ladle or matthu. Add the remaining 1 cup of boiled milk, continue to mash and mix well.
6. Now, set the instant pot in saute mode to low heat setting, add jaggery powder, saffron, nutmeg powder, edible camphor, cardamom powder and ghee, mix well and continue to cook for 5 to 8 minutes(jaggery melts). Do not forget to add ghee at regular intervals.
7. Check for the consistency at this stage, akkaravadisal should be slightly running not like sakkarai pongal. If required add more boiled milk and jaggery as needed.
8. Finally add roasted cashew nuts and raisin along with the ghee, mix well and continue to cook for few more minutes. Switch off the instant pot and add little ghee on top, serve hot.

• Roasting rice and dal in ghee gives nice aroma to the dish. Do not over roast it. Rice and dal should not change its color.
• You may add more milk to adjust the consistency of the sweet.
• You may increase or decrease the quantity of jaggery as per your sweet level.
• You may have to be very generous when comes to adding ghee because that makes this sweet rich and yummy.
• The consistency of the sweet should be mushy and running when you switch off the stove. Later it gets thickened.