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.