Akkara adisal

Name: Akkara adisal
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/4 cup Chana, split; 1 cup samak rice (samai arisi in Tamil); 10 cups Milk; 1 tsp Saffron; 1 tsp Cardamom powder; 1/4 teaspoon Grated nutmeg; 1/4 teaspoon Licorice, grated; 1 cup Powdered jaggery (optional); Pinch Salt; 1/2 cup Ghee; 1/2 cup raisins; 1/2 cup Cashew

Lakshmi Sridharan Ph D @cook_19872338

USA

# ga#24 # chana # samak Iyengars of Tamil Nadu are known for this special kind of payasam. I am an Iyengar.
Mother would stand close to the stove for a long time to make this payasam as it required frequent stirring and to keep an eye on milk that might boil over. Instead of using seeraga samba rice I used little millet, samak-samai arisi

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

6 servings

1/4 cupChana, split
1 cupsamak rice (samai arisi in Tamil)
10 cupsMilk
1 tspSaffron
1 tspCardamom powder
1/4 teaspoonGrated nutmeg
1/4 teaspoonLicorice, grated
1 cupPowdered jaggery (optional)
PinchSalt
1/2 cupGhee
1/2 cupraisins
1/2 cupCashew
dessert

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Steps

40 mins

1

Collect the necessary materials. Place near the cooking area
2

Soak saffron in 1 tbsp boiling water. This would give a nice color
Roast the dal in a heavy pan over medium heat until golden brown.
Roast the samak rice in a heavy pan over medium flame until it changes color slightly.
3

Soak the fried items in a bowl in 3 cups of boiling milk for 20 minutes; and then cook in a pressure cooker. Take it out after the pressure drops
Add 2tbsp ghee to a large saucepan over medium heat. Add the cooked rice plus chana to the sauce pan. Add 4 cups of boiling milk. keep stirring; Bring it to boil. Then reduce the flame a little. Add saffron.
4

Add 1/4 cup ghee and keep stirring to prevent sticking. Add the rest of the milk. Continue cooking over medium low heat stirring now and then.
Add cardamom powder and stir. Keep a small grater on top of the pan and grate licorice and nutmeg. Simmer the flame. Let the milk condensed for another 15 minutes. Add jaggery and stir. (Our jaggery is export quality. Clean, so did not dissolve it in water.) Taste Adjust sweetness as per your taste.. Add a pinch of salt and stir.
5

Add 1 tablespoon of ghee to the sauce pan over medium heat. Reduce the flame and roast the cashews and raisins. Roast for 1-2 minutes and brown the cashews. Add to the akkara adisal, the akkara adisal with beautiful color and great taste is ready. Transfer to a servng bowl; serve hot or at room temperature

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Lakshmi Sridharan Ph D @cook_19872338

on October 15, 2024 18:15

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography