3. Milk - 1.8 cups
4. Sugar - Around 1 litre
5. Rice - 3 hand
6. P.Parupu - 2 hand
7. Ghee - 2 spoons
9. Cardamom powder
1. Fry the rice and p.parupu in a pan without adding oil
2. Once it is little fried (like pongal - should not become brown or reddish), add milk and mix it well
3. Add milk little by little and keep stirring once every few times to avoid burning
4. Once the rice and p.parpupu are well cooked (it will be like well cooked pongal but little more pasty), add sugar and mix it well.
5. Once sugar is added, it will become watery.
6. Add 1 spoon ghee and once it is well mixed and in a paste consistency, add the color and the cardamom, camphor and saffron
7. Sauté the Cashew in 1 spoon ghee separately and add this to the Akaravadisal
8. Once it is in correct consistency (like pasty pongal or bisi bela bath consistency), switch off heat
9. Keep it on the stove and it is ready to eat.