Showing posts with label Prasadam. Show all posts
Showing posts with label Prasadam. Show all posts

December 05, 2016

KALA JAMUN

Ingredients:
Pachi kova- 250 gms
Maida- 75 gms
Red colour- a pinch
Sugar-1 glass
Water - 1 1/4 glass
Cashew, Kishmish- 25 gms
Cardamom powder- 1 tsp
Oil for frying

Method:

  • Mash kova and mix with maida to make soft dough. Add little water if necessary.
  • Take 50 gms of dough separate, in that mix red colour, cashew, kishmish and keep aside.
  • Make 15 balls with remaining dough.
  • Take one ball press inside to make a hole with finger; put colour mixture and cover again. Do the same with remaining balls. Make each ball into small cylindrical shape.
  • In the meantime make a sugar syrup with sugar and water; boil until sugar completely dissolved. Remove and add cardamom powder.
  • Heat the oil and fry them jamuns until brown. Remove and drop in sugar syrup
  • This is naivedyam to Lard Sani Deva.

April 18, 2013

Panakam (Sri Rama Navami Special)

Ingredients:
Jaggery - 1 cup (grated)
Cardamom Powder - 1/4 tsp
Pepper - 15-20 (Freshly ground)
Water - 1 litre or more

Method:

  • Put all the ingredients in a large bowl.
  • Mix till jaggery dissolved.
  • Pour into tall glasses.
  • This is Special Naivedyam to Sri Rama Navami Festival.
  • We offer Panakam, Chalimidi, Vada Pappu as Naivedyam to God Ram for Sri Rama Navami.
Note:
  1. Vada Pappu: Soak Moong Dal for 30 minutes then drain the water completely i.e., Vada Pappu.
  2. Chalimidi : Rice flour mixed with grated jaggery and serve as chalimidi.


April 11, 2013

Ugadi Pachadi

Ingredients:
Neem Flowers - 1/4 cup
Tamarind juice - 1/2 cup
Jaggery  - 1/4 cup (grated)
Banana - 1 (chopped)
Mango - 1 (small) (grated)
Salt - 1/2 tsp
Chilli powder - 1/4 tsp

Method:

  • In a mixing bowl, mix all the ingredients.
  • This is Naivedyam to gods for ugadi.
  • Serve this pachadi as prasadam in the early morning of telugu new year (i.e., Ugadi)

October 17, 2012

Godhuma Rawa (wheat rawa) Prasadam

Ingredients:
Wheat rawa - 1 cup
Jaggery - 3/4 cup
Ghee - 1/4 cup
Oil - 1/4 cup
Cardamom powder - 1/4 tsp
Cashew nuts - 5-6

Method:


  • Add 3 cups of water to rawa and cook till the rawa is soft.
  • Heat the oil and ghee and fry cashew nuts, pour this on cooked rawa.
  • Make a thick syrup with jaggery by adding half cup of water. 
  • Pour this syrup on rawa and mix well.
  • Serve it as prasadam to god.



August 11, 2011

Paramannam (Rice Kheer)

Ingredients:
Milk - 1 ltr
Basmati Rice - 50 - 75 gms
Jaggery - 200 gms
Cardamom powder - 1/2 tsp
Kishmish, Cashew nuts, almonds - 1/2 cup
Ghee - 1 tbsp


Method:

  • Crush jaggery into small pieces and add little water to it. Cook in low flame till jaggery dissolves in water and becomes little thick syrup. 
  • Heat ghee in pan and fry cashew nuts and kishmish for one minute. Keep aside.
  • Soak almonds in warm water for 15 minutes then remove skin and chop almonds into slices.
  • Wash and soak rice for 30 minutes.
  • Heat milk in thick bottom vessel, bring it to boil then add rice and cook till rice becomes very soft. Stir occasionally otherwise rice stick to the bottom of the vessel.
  • Add cardamom powder, dry fruits.
  • Add a pinch of baking soda to kheer so the milk should not curdle when jaggery syrup added.
  • Lastly add jaggery syrup and immediately remove from fire.
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