Bombay rava – 1/2 cup
Grated jaggery – 1 1/2 cup
Water – 1 1/2 cup
Cow ghee – 1/2 tsp
Oil for deep frying
Appalu is the main neivedyam for lord hanuman. It has a crunchy outer layer and soft smooth inside.
- Heat a heavy bottom pan with 1 1/2 cups of water. Add grated jaggery and ghee, boil till the jaggery melts .
- Add bombay rava slowly and keep stirring. Make sure there are no lumps.
- Cover and cook for 2 to 3 minutes. Open the lid, mix well and cook on low flame while stirring.
- Turn off the flame and allow it to cool down. The flour mixture should not be too hard or too soft.
- You should be able to make a round patty with the mixture. Heat oil in a pan for deep frying.
- Grease your palms with ghee, make small lemon sized balls and keep it side.
- Once the oil is heated up, keep it in medium flame and shape the lemon size balls by pressing with palms into round shape patties..
- Fry in oil till it becomes golden brown in colour. Fry equally on both sides .
- Once the appalu are done, place them on a tissue paper. Serve as neivedyam.
Do not over crowd the pan as they tend to stick with each other and break .
Rice – 1/2 cup
Moong dal – 1/4 cup
Water – 2 1/2 cups
Turmeric powder – generous pinch
Salt to taste
Small jaggery pieces – 2
Cow ghee -1 tsp
Pulagam is an Indian traditional dish made with rice and dal. It is also prepared as naivedyam during every festival.
- Wash rice and moong dal together. Put rice and moong dal together in a small pan with 2 1/2 cups of water.
- Bring it to boil, add salt and turmeric powder. Cook on low flame till the water is completely absorbed and rice is cooked.
- Switch off the flame and add 1 tsp of ghee. Put jaggery pieces on top of the rice.
- Serve as naivedyam to god.
Rice – 1/2 cup
Milk – 6 to 7 cups (cows milk if making naivedyam)
Grated jaggery – 1 cup
Cow ghee – 1tsp (cows ghee if making naivedyam)
Cashewnuts and raisins – optional
Ghee for frying nuts
- Wash rice several times and soak it in enough water for 15 to 20 minutes.
- Drain and keep it aside. Pour milk to a rinsed heavy bottom pot.
- Bring it to a boil on a medium flame. To the boiling milk, add drained rice and stir.
- Stir once every few minutes. Cook the rice till it turns mushy and soft.
- Adjust the consistency of the payasam by adding more milk. Let the rice and milk bubble up after adding milk.
- Turn off the stove. Add grated Jaggery and 1 tsp of ghee mix well. Stir well until dissolved.
- Heat ghee in another pan. Fry cashew nuts till they turn light golden in colour. Add raisins. Stir till they swell and pour this into the rice payasam.
- Serve rice payasam warm or cold.