Naivedyam recipes to try for festive offering

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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