Akkaravadisal

Akkaravadisal is a special prasadam offered to Lord Venkateswara and sometimes served as dessert in traditional feasts or special occasions. My mom used to make it only once a year on a special day of the Tamil month margazhi.. its the day when we say thiruppavai pasuram "Koodarai vellum sri govinda undhanai".
Margazhi month usually ranges between 16-Dec and 13-Jan.
This sweet has the look of sakara pongal but with a semi-solid consistency and has a divine taste. Mmm.. mouth watering already. Adding ghee generously, improves the taste. It sounds like lot of calories but its worth it. Having it once a year is OK. Here goes the recipe-

Ingredients
White Raw Rice - 1 cup (Ponni/Sona mosuri/Basmati)
Moong dhal - 1/2 cup
Channa Dhal - 2 tsp
Milk - 4 cups
Jaggery - 1.5 cups
Water - 1 to 1.5 cups
Cardamom - 2 pods
Ghee - 4 to 5 tsp
Cashews - 10 to 12
Raisins - 15
Pachai Karpuram - tiny qty abt 2mm size (I wonder if there's a English name)

Method
** Combine rice and dhals together, wash 3 to 4 times, drain all the water, add milk and a pinch of salt (not more than a pinch) and pressure cook it well.
** Meantime, in another pot or sauce pan, put the jaggery and add water, stir to disolve.
** Heat it, add one cardomon (crushed) and stir occassionally until it boils and bubbles. Do NOT over boil it.
** Mash the cooked rice here and there with a spoon
** Pour the jaggery syrup to the cooked rice and mix well (leave any residue behind in the syrup)
** Crush the cardomom seeds and pachai karpuram and add to the rice. Mix again.
** Break cashews into halves, and roast them in ghee. Also add raisins.
** Add them to the mixture and turn it well once again.

Akkaravadisal is ready!! You can serve it with extra ghee.