Raw Rice - 1/2 cup
Moong Dal - 3 tbsp
Jaggery – 3/4 cup
Milk – 4 cups
Water – 1/2 cup
Ghee – 4 tbsp
Cashews – 5-7
Raisins – 5-7
Cardamom – 3 (crushed)
Saffron - few strands (soaked in 1 tbsp of warm milk - optional)
Edible Camphor - a very tiny piece (optional)


Method
Wash the rice and moong dal. Drain it well.
Take a heavy bottomed pan and add 2 tbsp of ghee. Fry the cashews and raisin for just a minute. Remove it using a slotted spoon and keep aside.
In the leftover ghee, fry the rice-dal mixture for few minutes.
Add the milk and bring to a boil. Reduce the flame and cook on medium low heat till all the liquid is absorbed.
By now, the mixture will be cooked, mashed up and creamy.
In the meantime, prepare your jaggery. If the jaggery is high quality one and there are no impurities, then just powder it. If not then melt it in ¼ cup of water and strain it to remove any impurities.
Add the prepared jaggery to the creamy pudding and continue to cook on low flame.
Once everything comes together, add the remaining ghee, crushed cardamom, soaked saffron, camphor, toasted cashews and raisins. Cook for few more minutes.
Switch off and enjoy the Akkaravadisal hot for the beat taste.
Serving Suggestion
We don't need any side dish for Akkaravadisal. It tastes very good all by itself.
During pongal in Tamilnadu, Akkaravadisal is made along with a savory pongal like paal pongal (milk pongal) or ven pongal.

we are taken from http://simpleindianrecipes.com/