NAVARATHRI PRASADAM!

CELEBRATE NAVARATHRI WITH US!

The word Navaratri means nine nights in Sanskrit, nava meaning nine and rathri meaning nights. It is a celebration and festivities on those nine days.

HERE IS SOME PRASADAM FOR NAVARATHRI CELEBRATION!

MILK PAYASAM

REQUIRED INGREDIENTS

¼ cup rice

 6 cup milk

 ¼ cup sugar

 1 tsp ghee

 10 cashews

 2 tbsp raisins

 ¼ tsp cardamom powder

 METHOD

1. Firstly, in a large kadai stir and boil 5 cup milk.
2. Add in soaked rice and stir well.
3. Simmer and cook for 15 minutes or until the rice grains are cooked well.
4. Mash the rice slightly until the kheer turns creamy.
5. Now add 1 cup milk and adjust consistency.
6. Also, add ¼ cup sugar and stir well.
7. Boil for 3 minutes or until the kheer turns creamy and sugar is dissolved completely.
8. Pour the roasted nuts over kheer and add ¼ tsp cardamom powder. mix well.
9. Finally, ready for naivedyam or to be enjoyed.

Poornam boorelu

For stuffing:

1 cup chana dal

2 tsp ghee

2 cup water

1 cup jaggery

¼ tsp cardamom powder 

For batter:

¾ cup urad dal

1 cup rice

1 tsp sugar

½ tsp salt

oil (for frying) 

Make batter for burelu:

1. Soak rice and urad dal in water for 5 hours.
2. Wash the rice and urad dal and drain out all water.
3. Grind the uraddal with little water until it is smooth.
4. Add rice, salt,sugar and a little water to dal mixture and grind into smooth paste.
5. Keep the batter for later use. 

Make purnam (dal stuffing):

1. Firstly, in a large bowl soak 1 cup Chana dal for 2 hours, after drain off the water and transfer it to the cooker.
2. Add 1 tsp ghee and 2 cup water and cook for until the dal is cooked well.
3. Mash the dal to smooth paste. you can also grind the dal.
4. Transfer the mashed dal into a large kadai.
5. Add 1 cup jaggery and start to cook on medium flame.
6. The jaggery starts to melt and combines well with mashed dal.
7. Continue to cook until the mixture starts to hold the shape.
8. Now add 1 tsp ghee and cook for a minute, or until the stuffing starts to separate the pan.
9. Transfer to the plate and cool slightly, make sure not to overcook, else the stuffing turns hard.
10. Now add ¼ tsp cardamom powder and mix well.
11. Grease hands with ghee and makes ball sized stuffing.
12. Heat oil in a pan for deep frying.
13. Now dip the stuffing ball into the prepared batter and let it coat evenly.
14. Gently drop it in the hot oil and deep fry until golden brown.
15. You can offer poornam boorelu as naivedyam.

karamani sundal

REQUIRED INGREDIENTS

½ cup Black-eyed pea

1 pinch Cardamom Powder

1 tbsp Grated Coconut

2 tsp Ghee

1 tsp Mustard Seeds

Few Curry Leaves

1 Red Chili

METHOD

1. Soak karamani overnight and then pressure cook it till cooked.
2. Collect the boiled karamani in a bowl and discard the water.
3. Heat oil in a pan add mustard seeds, dry red chilies, asafoetida and curry leaves and wait till they crackle.
4. Now add grated coconut and saute till the raw smell goes off.
5. Add boiled karamani, mix and fry till the moisture evaporates.
6. Add in some roasted cumin powder and salt. Mix well till everything incorporates well and saute till you start getting a nice aroma.
7. Turn off the heat and karamani sundal is ready for Neivedhyam on Navrathri Festival.

IN CONCLUSION

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