Ingredients: 

1. Raw rice – 1 Cup 

2. Milk – 16 Cups 

3. Pounded Jaggery – ¾ Cup 

4. Elachi Powder (1/2 tsp.) 

Tempering: 

1. Ghee – 2 tbsp. 

2. Cashews broken – 2 tsp. 

3. Raisins – 1 tsp. 

Procedure: 

1. Wash and soak the rice for an hour & then drain the water fully. 

2. Heat a Vengala Paanai (five-metal pot). 

3. Pour the milk inside the pot & let it boil well (until it overflows due to heat). 

4. Now, add the rice little by little & mix it well in the pot. 

5. Lower the flame & keep stirring constantly, until the rice is cooked softly for around 40 minutes. 

6. Melt the jaggery using one-fourth cup of water and filter to remove the dust and dirt.

7. Add this filtered jaggery to the boiling milk and rice mixture

8. Heat the ghee and add the broken cashews sauté. 

9. Add the raisins once the cashews turn golden brown and wait till the raisins fluff. 

10. Add this to the cooked Akkaravadisal.