Rice kheer cooked with jaggery and coconut milk. This is a Sanjeev Kapoor exclusive recipe.

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


  1. 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.
  2. 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.
  3. Add saffron and cardamom powder and mix well. Remove from the heat and add coconut milk and mix well.
  4. 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