Rice flour – 1 cup
Grated Jaggery – 1/2 cup
Freshly grated coconut – 1/4 cup
Ghee – 1 tsp
Grind jaggery in a mixer to a fine paste or powder.
Take a bowl, add all the ingredients. Mix well and roll it into a small round shaped ball. Repeat the same with the rest of the mixture.
Chalimidi is ready to be offered as naivedhyam to the diety.
To make home made rice flour, soak 1 cup of rice grains in water over night. Next day, drain water and dry the rice on a cloth for 20 to 30 minutes. Grind the rice to a fine powder. Use whenever required.
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Jaggery – 1/2 cup
Water – 2 cup
Black pepper corn – 3 to 4 crushed (optional)
Split yellow moong dal – 1/2 cup
panakam : Add grated jaggery to 2 cups of water and let it dissolve. Strain the liquid to a serving bowl. Add the crushed black pepper powder and mix. If the panakam is too sweet, add more water.
For vadapappu : Wash moong dal and soak for one hour and drain completely. Offer to god as naivedyam or prasadam on any festival.
For savory vadapappu, add 1 finely chopped green chilli, 1 tbsp freshly grated coconut and salt to taste.
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This recipe has been given to me by my sister.
Korra biyyam – 1 cup
Water- 2 cups
Milk – 2 cups
Jaggery – 1 1/2 cups (grated)
Ghee – 3 tbsp (1tsp for frying nuts)
Cardamom powder – 1/4 tsp (optional )
Cashew nuts – few
Raisins – few (optional)
Wash korralu two to three times. Pressure cook it with two cups of water on medium or low flame for 4 to 5 whistles. Korralu can also be cooked in a pan until the water is absorbed and is cooked thoroughly. (If cooking in a pan, you might have to add a little more water.) Meanwhile, take a pan and add one tsp of ghee and fry the nuts and raisins until they turn golden. Remove from heat and set aside. Once the pressure subsides on the cooker, open the lid and add milk. Mix well. Add cardamom powder. Cook on low flame for 4 to 5 minutes. Add more milk if you want the payasam to be thin. Turn off the heat and add jaggery, ghee, nuts and raisins. Mix well. Adjust seasoning. Serve hot. Like this: Like Loading...
Sesame seeds – 1 cup
aggery – 1 1/2 cups [dark brown and soft]
Before you begin, take sesame seeds in a plate. Remove stones if found. Grate jaggery and keep it aside. Dry roast sesame seeds in a heavy bottomed pan till the rawness disappears and a nutty aroma emanates the kitchen. Roast on low flame. Remove onto a wide plate and allow it to cool. Blend the sesame seeds for 5 to 6 seconds. You have to make a coarse powder of the sesame seeds. Add the grated jaggery and blend till combined. M ake small balls with this mixture. Store in an air tight box.
If the mixture has crumbled , mix 1 tbsp of milk to make laddus. Like this: Like Loading...