Tag: Jaggery

CHALIMIDI

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Rice flour – 1 cup

Grated Jaggery – 1/2 cup

Freshly grated coconut – 1/4 cup

Ghee – 1 tsp

METHOD

  • 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.

SUGGESTIONS

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.

PANAKAM ,VADAPAPPU

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For panakam

Jaggery – 1/2 cup

Water –  2 cup

Black pepper corn –  3 to 4 crushed (optional)

For vadapappu

Split yellow moong dal – 1/2 cup

METHOD

  • For 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.

SUGGESTIONS

For savory vadapappu, add 1 finely chopped green chilli, 1 tbsp freshly grated coconut and salt to taste.

KORRA BIYYAM PAYASAM (FOXTAIL MILLET)

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This recipe has been given to me by my sister.

INGREDIENTS

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)

METHOD

  • 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.

SESAME SEEDS LADDU

IMG_3804INGREDIENTS

Sesame seeds – 1 cup

Jaggery – 1 1/2 cups [dark brown and soft]

METHOD

  • 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. Make small balls with this mixture. Store in an air tight box.

SUGGESTIONS

If the mixture has crumbled, mix 1 tbsp of milk to make laddus.