Akkaravadisal Recipe

Melt the jaggery in a pan, by adding little water. Filter the impurities and let this boil for 2 minutes. Soak the safforn in 2 tsp of warm milk. Soak the rice in 1/2 cup water for 10 minutes and add 1 and 1/2 cup of milk and cook this in a pressure cooker till 7-8 whistles and keep it in a a low flame for 10 minutes and switch off the flame. Take out once the pressure releases and mash the cooked rice into a nice paste with the back of a ladle. Add the saffron milk to this. Add the melted jaggery also to this. Fry the cashew nuts in ghee and add it to the rice jaggery mixture. When the mixture is bit cooled down add 1/4 cup of boiled and cooled milk to this. Akkaravadisal is ready for neivedhyam. Mix this well.