Akkaravadisal Rice kheer cooked with jaggery and coconut milk. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Jan 2016 in Recipes Course New Update Main Ingredients Rice, Milk Cuisine Karnataka Course Desserts Prep Time 1.30-2 hour Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Akkaravadisal 1/2 cup Rice soaked 1 litre Milk 1 1/2 cups Jaggery (gur) a few strands Saffron (kesar) soaked in one tablespoon warm milk 1 teaspoon Green cardamom powder 1/2 cup Coconut milk 1 tablespoon Pure ghee 1 tablespoon Raisins 8-10 Cashewnuts chopped Method Bring milk to a boil in a thick bottomed pan. Add the rice and cook, stirring, till the rice gets completely cooked and the mixture thickens. Remove the mixture from the heat and mash lightly with a ladle. Place the pan on low heat and add jaggery, little by little, stirring continuously, till the jaggery melts. Add saffron and cardamom powder and mix well. Remove from the heat and add coconut milk and mix well. Heat ghee in another pan and fry the raisins and cashewnuts till golden and fragrant. Add to the rice mixture and serve hot. Nutrition Info Calories 2807 Carbohydrates 427.8 Protein 45.3 Fat 101.6 Other Fiber Iron- 13.4mg #Cashewnuts #Milk #Raisins #Rice #Saffron (kesar) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article