Singhdannam or Akkara Vadisal

Singhdannam or Akkara Vadisal

This is a famous nevidhyam prescribed in Lalitha 1000. This literally means that, Pongal/rice which has oozing ghee in it! Andal also sings about this in her Thirupavai.
Legend has it that Gopikas of Brindavana did a vrutham in the month of Margashirsha, where they offered this and several other offerings to Kathyayani Devi - to get their
wishes of uniting with Krishna fulfilled. Andal follows their path! Since this vrutham was done for Kathayayani / Vindhya Vasasini it's called Paavai (means girl) nonbu or vrutham!

Ingredients

1. Raw Rice - 1 cup
2. Moong dhal - 1/2 cup
3. Ghee - 1-2 cups
4. Jaggery - 1.5 cups
5. Whole Milk - 2-3 cups
6. Cardamom -2, Cloves -2, Saffron - a pinch, edible camphor- a pich - for flavor
7. Cashews, Raising - 2tbsps - for garnishing
8. Grated coconut - 2 tbsps (otpional)

Procedure

1. Cook the rice and moong dhal in milk with 2-3 tbsps of ghee (in cooker or outside in a vessel).
2. Cook it on low t medium flame.
3. After that mixture is cooked, add the jaggery powder and keep stirring.
4. Like halva, keep adding ghee - little by tille.
5. Once done, it will be oozing ghee!
6. Now turn off the gas.
7. Podwer the flavoring items and add to this pongal and mix well.
8. If adding grated coconut add it now.
9. Heat shee and add cashes and raising and fry them and add to this mixture.
10. Add all the remaining ghee o the top.

Mouth watering snighdannam is ready! 

Very excellent indigenous , healthy sweet! Liked by Perumal and Ambal!