Akkaravadisal | Sweet Milk Pongal

This is a special type of pongal which is fully cooked in milk. As the pongal is cooked only on milk it has a creamy texture. This is very rich in taste. In addition this pongal is flavored with unique flavors like edible camphor, saffron, cardamom and nutmeg. 

This is a very famous pongal made in srirangam temple as naivedyam. This pongal is also called as iyengar pongal as they are majorly cooked in iyengar homes during auspicious days.



Raw rice - 1 cup

Moong dal - 2 tablespoons 

Milk - 8 cups + 1 cup (depending on the consistency)

Powder jaggery - 1/2 cup

Sugar - 1/2 cup

Ghee - 1/4 cup + 2 tsp

Saffron soaked in milk - 1 pinch

Cardamom - 4

Nutmeg - 1/2 pinch

Edible camphor - tiny piece 

Cashew - 10 to 15

How to make Akkaravadisal:

1. Wash and soak rice and dal for 1 hr

2. Soak 1 pinch of saffron in 2 tbsp of warm milk, pound few cardamom seeds, shred some nutmeg and crush some edible camphor

3. Use a brass pot for making this Pongal for extra taste

4. Add 1 tsp of ghee and fry the drained rice and dal for few mins 

5. Add 8 cups of milk and cook the rice and dal until soft and mushy ( add more milk if need )

6. Once rice and dal are cooked well add 1/2 cup powder jaggery and 1/2 cup sugar

7. Now add soaked saffron, edible camphor 

8. Add 1/4 cup of ghee and mix well

9. In a small pan add 1tsp ghee and fry cashews and cardamom powder. Remove from heat and add to Pongal and mix well


1. Use seeraga samba rice for extra flavor 

2. I used 9cups of milk to cook the pongal, this totally depends on rice quality. So use more or less milk as needed

Step By Step Video:


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