This is one of my personal favorites. I just love the way it tastes - so much so that I choose this whenever a sweet is to be made for auspicious occasions.
Ingredients:
rice - 1 cup
mung beans - 1/4 cup
milk - 5 cups
sugar - 1 1/4 cups
ghee / melted butter - 6 tbsp
sliced almonds, raisins - a few
Method:
Fry rice and mung beans in a little ghee and pressure cook with milk until soft. Add 1/4 cup water to sugar and boil to 1-string consistency. Add cooked rice and mix well. Mix in the remaining ghee. Garnish with sliced almonds and raisins.
It was Janmashtami and I wanted to make it as special as possible. After returning from work, I had about 3 hours to prepare the goodies. Time was not my only constraint...equipment as well. When I moved to the US, I hadn't brought any type of chakli press or mould with me, nor did I find what I wanted in any nearby store. (This is one of the lengthy list of items to be brought when I return from my long-pending trip to India. My parents' 60th B'day celebrations are approaching and I really hope to make it). So my choice of Janmashtami offerings was pretty limited. However, I did manage to make pal payasam, thattai, seedai and rings apart from a humble dinner of mango lassi (who can eat anything more after all these goodies?!)
The common dough:
rice flour - 2 cups
black gram flour - 2 tbsp
coconut (powdered / ground) - 2/3 cups
cumin seeds - 1 tsp
sesame seeds - 1 tsp
butter - 2 tsp
chilli powder - 2 to 3 tsp
salt - about 1 1/4 tsp
water - about 1 cup
The flour is lightly roasted in butter and the ingredients are mixed. A stiff dough is made and divided into 3 parts.
Seedai
One part is rolled out into small round/oblong shapes and deep fried.
Thattai:
A few twigs of curry leaves are coarsely crushed in a mixer and added to one part of the dough, which is then flattened out into circular disks and deep fried in hot oil.
Crunchy rings:
1/4 cup of dahlia (pottu kadalai powder) is added to the last part of the dough, along with a pinch of salt and chilly powder. The dough is rolled into hollow circles and deep fried to a golden brown.
Pal Payasam:
milk - 8 cups (1 liter)
rice - 1/4 cup
ghee - 1 tbsp
sugar - 1 cup
almonds / cashews / raisins - a few
The nuts and raisins are fried in a little ghee and kept aside. The rice is fried till golden brown in the remaining ghee, cooled and powdered coarsely in a mixer. Milk is taken in a pressure cooker and the powdered rice is added. It is pressure cooked on medium heat until 4 - 5 whistles then on slow heat for about half an hour until the aroma of condensed milk emanates (Has condensed milk been added? NO!). The heat is turned off and the pressure is allowed to subside. Once the pressure cooker could be opened, sugar is added to it and boiled for a few more minutes until sugar dissolves completely.
Mango Lassi:
mango - 2 small or 1 big
yogurt - 8 tbsp
sugar - 3 tbsp
mango nectar - 1 cup
All ingredients are blended and served cold.
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