Following the month lengthy Baking Marathon, I'm to routine with my regular postings. Though I'm getting major withdrawal issues, I'm pleased to be cooking normal food. Now I'll be blogging about prasadams which are famous in temples. Just how much ever we attempt it's very difficult to bring that temple flavors in your own home. For an easy recipe like Thayir Saadham / Curd grain. what we should get like a prasadam in temple is really flavorful than the identical factor that people make in your own home.
The very first prasadam recipe which i have is known as Aravanai. Aravanai can be simply wrongly identified as the greater popular aravanai payasam that people gat like a prasadam in Guruvayoor temple or any temple in Kerala. This Aravanai though is slightly various and is provided to Sri Ranganathar and Thaayar. This is actually the last prasadam that's offered within the temple right before the god’s are on the point of go to sleep. It's known as the Palliarai prasadam and it is offered around 10 PM. The devotees reach taste this prasadam quite late into the evening (near to 10.30PM).
The prasadam is much like chakkara pongal making with grain and jaggery. For chakkara pongal we use some moong dal / payatham paruppu making the grain very mushy. For that aravanai, it is crucial that the grain is separated and never mushy whatsoever. Also there aren't any lentils employed for this. My paati makes such like during Aadi perukku and I did previously like it. My mother never made the vellam saadham and try to made chakkara pongal or akkaravadisal. Therefore it was always my special request whenever I visited my paati (grandmother).
Preparation time ten minutes
Cooking 40 minutes
Difficulty level easy
Recipe adapted from - Srirangam Radhu
- Grain ½ cup (uncooked)
- Vellam / Jaggery 1 cup
- Cashew nuts 10
- Cardamom powder ¼ teaspoon
- Ghee three or four tablespoons of
- Prepare the grain with needed water and allow it to awesome lower to 70 degrees. When the grain is cooked, give a teaspoon of ghee and spread it on the plate to awesome lower. Make certain the grain isn't mushy and also the grains are separated.
- Inside a pan, heat a teaspoon of ghee and fry the cashews until golden brown.
- Powder the jaggery and measure single serving. Add this to some heavy bottomed pan together with ¼ cup water.
- Prepare the mix before the vellam dissolves and involves a syrup consistency. To make this sweet we want the syrup arrive at soft ball stage. Which means that whenever you pour a small amount of the syrup to some bowl water and roll it among both hands, it ought to form a ball and never become stringy.
- At this time, add some cooled lower grain and blend well.
- The mix will liquefy a great deal when the grain is added. Keep cooking it on medium flame before the mixture thickens.
- Add a couple of tablespoons of of ghee if this cooking. When the mixture all comes together and becomes thicker, add some fried cashews and cardamom powder. Mix well and switch from the flame.
- I love the aravanai when offered warm. This may also be offered at 70 degrees or reheated before serving.
