• 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)


  1. Wash the rice and moong dal. Drain it well.
  2. 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.
  3. In the leftover A2ghee, fry the rice-dal mixture for few minutes.
  4. Add the A2milk and bring to a boil. Reduce the flame and cook on medium low heat till all the liquid is absorbed.
  5. By now, the mixture will be cooked, mashed up and creamy
  6. 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
  7. Add the prepared jaggery to the creamy pudding and continue to cook on    low            flame
  8. Once everything comes together, add the remaining A2ghee, crushed cardamom,     soaked saffron, camphor, toasted cashews and raisins. Cook for few more minutes
  9. Switch off and enjoy the Akkaravadisal hot for the beat taste
By | 2017-09-13T09:37:19+00:00 September 13th, 2017|A2 Doodh Recipe|0 Comments

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