Today we are beginning the month long Mega Marathon and the theme is going to be A-Z recipes. To make the month even more exciting we have to make the recipes within 4 specific categories. So as I go along I would be mentioning the category the recipe belongs to. I am beginning the grand marathon with a traditional South Indian sweet Akkaravadisal. Also known as Kalkandu Bhaath or kalkandu saadham, this sweet is sweetened using sugar candy instead of regular sugar or jaggery. If kalkandu is not available, you could also substitute regular white sugar for this recipe.
Akkaravadisal holds very dear to my heart. I want to share a little bit about how I was introduced to this sweet in my childhood. We lived in Northern India when I was pretty young. At that time, our distant relative introduced us to a mami who did not have any family of her own. So my parents asked her to come and live with us.
My dad who is an electrical engineer was always away for his job (even now we hardly get to see him) and my mom was pretty much all by herself in an unknown place raising me. So this mami’s arrival was a very welcome change for our family.
Gnanam mami was a very talented cook and she made some beautiful recipes that I still cannot forget. She was the one who first made this sweet for us. My mother learned the recipe from her and ever since whenever she has to bribe me with something she would offer to make this for me and I readily accepted her offer. My only clause would be that I would want a room full of akkaravadisal instead of a bowlful.
Gnanam mami is not with us anymore. I still remember her very close to my heart and I am glad that she could see my son before she passed away. This recipe is also a tribute to this very lovely woman who came into our life and made a mark on everyone.
Cooking time – 1 ½ hrs
Difficulty level – medium
Ingredients – serves 8-10
- Rice – 1 cup
- Kalkandu/Sugar candy – 2 cups
- Sugar (regular) – ¼ cup
- Milk – 2 cups
- Water – 1 ½ cup
- Ghee/clarified butter – 4 tbsp
- Saffron strands – ½ tsp
- Cashews and raisins – for garnish
Procedure –
- Fry the rice in about a tsp of ghee until reddish in color.
- Wash the rice well and then add the milk and water and cook it in the pressure cooker until soft and mushy. This could take a while to cook, so leave it on for at least 6 -7 whistles. Once the rice is cooked, mash it well with a masher or a wooden spoon.
- In a heavy bottom pan, add the kalkandu, sugar and ½ cup of water. Let it come to boil and then simmer until it reaches single thread consistency syrup.
- Now add the cooked and mashed rice to the syrup and mix well so that there are no lumps. Add about 2 tbsp of ghee and mix well.
- Add the saffron strands and let the akkaravadisal simmer for couple of minutes.
- In the meantime, fry the cashews and raisins in ghee and add this to the akkaravadisal.
- This can be offered to god as neivedhyam for any festive occasion.
- Serve hot or warm or in room temperature.
Expert Notes and FAQ’s
- Frying the rice patiently until reddish brown brings out a lot of flavor. So don’t skip this step.
- Using sugar crystals also known as kalkandu gives the dessert a very distinct flavor. We can substitute regular white sugar if the sugar candy is not available.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan.
You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Akkaravadisal – A Traditional Sweet Made With Rice And Sugar Candy
Ingredients
- 1 cup Rice
- 2 cups Kalkandu/Sugar candy
- ¼ cup Sugar regular – ¼ cup
- 2 cups Milk
- 1 ½ cup Water
- 4 tbsp Ghee/clarified butter
- ½ tsp Saffron strands
- Cashews and raisins – for garnish
Instructions
- Fry the rice in about a tsp of ghee until reddish in color.
- Wash the rice well and then add the milk and water and cook it in the pressure cooker until soft and mushy. This could take a while to cook, so leave it on for at least 6 -7 whistles. Once the rice is cooked, mash it well with a masher or a wooden spoon.
- In a heavy bottom pan, add the kalkandu, sugar and ½ cup of water. Let it come to boil and then simmer until it reaches single thread consistency syrup.
- Now add the cooked and mashed rice to the syrup and mix well so that there are no lumps. Add about 2 tbsp of ghee and mix well.
- Add the saffron strands and let the akkaravadisal simmer for couple of minutes.
- In the meantime, fry the cashews and raisins in ghee and add this to the akkaravadisal.
- Serve hot or warm or in room temperature.
Notes
- Frying the rice patiently until reddish brown brings out a lot of flavor. So don't skip this step.
- Using sugar crystals also known as kalkandu gives the dessert a very distinct flavor. We can substitute regular white sugar if the sugar candy is not available.
Nutrition
Come back tomorrow to see what is cooking for Alphabet B!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Saraswathi Tharagaram says
This looks so good and tempting me a lot have some right away..
Archana Potdar says
Looks awesome. This is a new recipe to me and I am a South Indian. Goes to say we have so many recipes that half of them we are unaware of. I am bookmarking this recipe for my use later.
vaishali sabnani says
Looks divine…totally new for me…
veena krishnakumar says
super akkaravadisal…love to have some now:-)
Rajani S says
Liked your tribute to Gnanam mami! Recipes with stories/memories behind it are always nice to read 🙂