1. milk 250 gm
Prepare for the garnishing. Powder the cardamom after removing the outer skin. Grind the inner black granules to a fine powder and keep aside. Take the saffron, add two drops of milk and grind it to a paste. The saffron and the milk should mix well. It will be a sort of orangish paste.
Roast the cashew nuts in ghee. Take three spoons of ghee and cashew nuts in a pan and roast them on slow fire. When they turn golden brown remove them from the ghee and keep aside. Roast the almonds in the same ghee till the colour changes slightly. Remove the almonds and keep aside. Roast the raisins in the same ghee till the colour changes slightly. Remove the raisins and keep aside.
Prepare the Dessert. Roast green gram (split), bengal gram (split) and rice in the same ghee till they turn golden brown. Add about half a litre of water and cook. After it is cooked add pieces of jaggery and milk and cook again. Add spoonfuls of ghee and keep stirring. When it turns into a thick concentration add the saffron paste and mix well. Add the cardamom powder and mix well. Remove from the fire and decorate with the roasted cashew nuts, almonds and raisins.
Pour two spoonfuls of ghee on top, cover it and keep it aside for 10 mts.
Now Akkāravadisal, the out of the world dessert, is ready to serve.
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