To begin making the Akkravadisal Recipe recipe, dry roast moong dal over medium heat. Ensure the dal should not be browned.

In a small bowl, soak saffron strands in warm water. Wash Dal and rice separately with water.

In a pressure cooker, add washed dal and rice. Add 3 cups of milk to it. Pressure cook for about 3 whistles.

Once the pressure is released, mash them well with a ladle.

Meanwhile, in a pan, add water and bring it to boil. Once the water starts boiling, add jaggery and cardamom powder.

Boil until the jaggery melts and the water becomes slightly thick. Strain through a fine mesh to remove impurities from the jaggery and set aside.

Add the strained jaggery syrup to the cooked rice-dal mixture and mix them well over a low flame

If the mixture looks too dry, add the remaining cup of milk and mix them well. Add the saffron water to the mixture.

Add ghee slowly by mixing them well.

In a small pan, add a teaspoon of ghee and fry cashews until it becomes lightly brownish.

Now, add the fried cashews to the mixture and switch off the flame.

One can add fried raisins as well to the rice. I have cooked rice and dal in milk but one can add water and adjust the amount of milk accordingly.

Prepare Akkaravadisal on a festive day with Baked Masala Vada on the side and delight your family members with this heavenly combination.