Akkaravadisal

Wash 150g Raw Rice and 50g Moong Dal thoroughly. Combine them and soak in water for 30 minutes.

In a heavy-bottomed pot or pressure cooker, combine the soaked Raw Rice and Moong Dal with 750g Milk. Cook until the rice and dal are very soft and mushy. If using a pressure cooker, cook for 4-5 whistles on medium flame. If using a pot, simmer gently, stirring occasionally, until cooked through.

In a separate small pan, melt 250g Jaggery with 50g water over low heat until it dissolves completely. Strain the jaggery syrup through a fine-mesh sieve to remove any impurities.