Akaravadisal; Rava Ladoo; Sago Payasam 
Chennai

Naivedyam recipes to try for festive offering

In Tamil nadu, during Navarathri people worship Goddess Durga for the first three days, Goddess Lakshmi for the second three days and Goddess Saraswathi for the last 3 days. People used to offer some sweets and sundal recipes for God in front of Golu. Even though navarathri is a 9 days festival, the day that comes before Navarathri.

migrator

Chennai

AKARAVADISAL

INGREDIENTS

Raw rice: 100 gms

Moong dal : 30 gms

Milk: 100 ml

Jaggery: 80 gms

Ghee: 30 ml

Cardamom powder: 5 gms

Cashewnuts: 10 gms

Raisins: 10 gms

METHOD

  • In a heavy bottom pan, add ghee and roast cashewnuts and raisins and transfer to a bowl. Keep aside
  • Add moong dal, rice to the same ghee and roast for a minute in medium flame
  • Add milk to it and bring to boil 
  • Mash rice, dal and add powdered jaggery. Mix well until it dissolves
  • Stir well. Add cardamom powder, roasted cashewnuts and raisins. Now switch off the flame
  • Serve hot

RAVA LADOO

INGREDIENTS

Rava: 100 gms

Ghee: 30 ml

Cashewnuts, chopped: 10 gms

Raisins: 10 gms

Sugar: 100 gms

Cardamom powder: 5 gms

Milk: 30 ml

METHOD

  • Roast rava until it is transparent
  • Heat ghee and fry cashewnuts untill it turn golden brown colour. Fry raisins untill it gets puffed up. Keep aside
  • In another vessel, prepare sugar syrup by taking 1 cup sugar and ¼ cup water
  • Boil milk and keep aside
  • In a vessel, add roasted rava, sugar syrup, roasted cashewnuts and raisins and cardamom powder
  • When it is warm enough, prepare ladoos with your palm
  • Serve warm

SAGO PAYASAM

INGREDIENTS

Sago: 100 gms

Sugar: 125 gms

Milk: 450 ml

Cardamom powder: 5 gms

Cashewnuts:10 nos

Ghee: 30 ml

Raisins: 10 gms

METHOD

  • Wash and soak sago for 30 minutes. Cook them well until it is transparent and soft
  • Add milk and simmer further for payasam to running consistency
  • Add sugar and cardamom powder to it. Simmer payasam to thicken consistency
  • Heat ghee in a pan. Fry cashewnuts and raisins untill they turn golden brown colour
  • Pour fried cashewnuts and raisins to payasam. Remove from the stove
  • Serve hot

SWEET POTATO AND CHESTNUT KHEER

INGREDIENTS

Sliced sweet potato: 2 nos medium sized

Canned water chestnuts: 5 nos cut into quarters

Fresh coconut milk: 2 cups

Jaggery (grated or powder): 1 cup

Sago: 1 tbsp

Cardamom powder/ nutmeg powder

METHOD

  • Soak sago for an hour prior to preparation.Strain and keep aside
  • Wash and slice sweet potatoes into ½ cm roundels
  • In a vessel, boil sweet potatoes and soaked sago with a pinch of salt in just enough water to cover the potatoes. Cook well
  • Once sweet potatoes soften and sago turns transparent, add coconut milk and jaggery. Bring to a boil. Add chestnuts and cardamom/ nutmeg powder at the end 
  • Chestnuts give a nice bite to this special kheer, a festive offering on Navaratri 
  • Serve hot

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