- Raw Rice – 1/2 cup
- Moong Dal – 3 tbsp
- Jaggery – 3/4 cup
- A2Milk – 4 cups
- Water – 1/2 cup
- A2Ghee – 4 tbsp
- Cashews – 5-7
- Raisins – 5-7
- Cardamom – 3 (crushed)
- Saffron – few strands (soaked in 1 tbsp of warm A2milk – optional)
- Edible Camphor – a very tiny piece (optional)
- Wash the rice and moong dal. Drain it well.
- Take a heavy bottomed pan and add 2 tbsp of A2ghee. Fry the cashews and raisin for just a minute. Remove it using a slotted spoon and keep aside.
- In the leftover A2ghee, fry the rice-dal mixture for few minutes.
- Add the A2milk and bring to a boil. Reduce the flame and cook on medium low heat till all the liquid is absorbed.
- By now, the mixture will be cooked, mashed up and creamy
- In the meantime, prepare your jaggery. If the jaggery is high quality one and there are no impurities, then just powder it. If not then melt it in ¼ cup of water and strain it to remove any impurities
- Add the prepared jaggery to the creamy pudding and continue to cook on low flame
- Once everything comes together, add the remaining A2ghee, crushed cardamom, soaked saffron, camphor, toasted cashews and raisins. Cook for few more minutes
- Switch off and enjoy the Akkaravadisal hot for the beat taste