Next pongal recipe in my list is Akkaravadisal. This is very similar to sakarai pongal recipe. They only difference is that rice is cooked in milk instead of water.
Milk pongal - 1 cup
Moong dal - 1/2 cup cooked and mashed
Jaggery - 1 cup powdered
Cardamom powder - 1/2 teaspoon
Ghee - 2 tablespoon
Cashewnuts and raisins as needed - 1 tablespoon each
In a pan add the jaggery powder and 1/4 cup of water and bring it to a boil. Remove any dirt by passing the mixture into a fine sieve.
Boil the jaggery to one string consistency. Now add the pal pongal/milk pongal and the mashed Dal and stir it without forming any lumps.
In a separate pan add the ghee and fry cashews and raisins and add it to the pongal mixture. Cook the pongal until thick then remove form fire.
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