This is the perfect Neivedhyam for God. Especially during Navrathri or any auspicious friday.
SERVING SIZE – 3 to 4
- Rice flour – 1 cup
- Turmeric powder – 2 pinches
- Grated Jaggery – 1.5 cup
- Cardamom – 2
- Fried Cashewnuts – 7 nos or to taste
- Ghee – 4 tbsp
- Grated Coconut – 3 tbsp
- Salt – 1 pinch
- Warm water – 1/2 cup
- Take a kadai and dry roast the rice flour until golden color. Let it cool.
- Boil the 1/2 cup water and cool it down to be mild warm. Then add 1 pinch of Salt and 2 pinch of Turmeric powder and mix it well. Let it cool.
- Slowly Sprinkle the water into the rice flour and mix it well.
- Take a clean white cloth and add the mixed rice flour and put a knot. Bake this in the cooker up to 10-15 min. Don’t put the cooker weight. Instead you can close the stream vessel by using tumbler.
- Once cooked, take it out and put it in a plate and let it cool. Sieve it nicely. If there are remaing lumps you can pulse it in the mixie and use it.
- Add the cardamom powder and fried cashew nuts (u can grind half of the fried cashewnuts into fine powder and mix it).
- Fry the coconut using ghee until golden color and mix it well in the above mix.
Making Jaggery Caramel:
- Take a heavy bottom pan, add 4 tbsp of water and add the jaggery. After it melts, strain the impurities. Again add it into the pan and boil it until thick consistency (parupputhenkai padham).
- Slowly add the jaggery caramel and ghee into the rice flour and mix it well using hand. Then let it cool down in room temperature.
- Store it in a dry and air tight container.
- Enjoy the yummy sweet.
- Jaggery Caramel Parupputhenkai Padham – If you dip a drop of the boiled jaggery caramel in cool water and take it out, you should be able to roll it into a ball and when dropped on a plate – it should sound like throwing a stone. This is only to test and you should never do it to the full jaggery.