Navarathri Special–Rava kesari and White channa sundal

Hi
Toay is day 1 of Navarathri and is a special occasion to us. We arrange dolls of dieties which is popularly called as Kolu/Golu.These nine days prayers and puja is done for goddess Durga, Saraswathi and Goddess Lakshmi.Neivedyam of a sweet and sundal is also offered to the Goddess.Guests are invited and Tambulam is offered.
So, For the coming nine days, i shall be blogging about the prasadams i make and a glimpse of my golu too!!!!!

RAVA KESARI

INGREDIENTS

Rava 1 cup

Ghee 1/4 cup

Sugar 1 1/4 cup

Water 1 1/2 cup

Cardamom powder 1/4 tsp

Kesari powder a pinch

Cashew and raisins few

PROCCEDURE

Heat a pan, add ghee to it. Heat it on a very low flame.

Now add the rava and roast it. It will absorb all the ghee.

When it is well roasted, add the water and stir well.Within a few minutes all the water would have been absorbed by the rava.

Now add the sugar and stir well or else lumps will form.I use a hand beater to whisk it well.

At this point the mixture will become a little watery.

Now add the Kesari powder , cardamom powder. Mix well.Close it with a lid(not tight)and let it simmer in a very low flame till it starts to thicken.

When it becomes sufficiently thick, switch off the stove.

Take a tbsp of ghee in a pan. Add cashew and raisins. When it starts to become a little brown add this to the prepared Kesari. Mix well.

Serve warm!!!!!

WHITE CHANNA SUNDAL

INGREDIENTS

white channa/ Chick peas 1 cup

Salt as per taste

Mustard seeds 1 tsp

Green chillies 3

Asafoetida a pinch

Coconut scrapping 1/4 cup

Oil 1 tbsp

PROCEDURE

Soak chick peas overnight in water , use lot of water.

Next morning Drain the water, wash it well

Cook this in the cooker in excess water with salt added up to 4-5 whistles. When you add more water and cook for 4-5 whistles, it will cook very well and will not be mushy too.

Now add oil in a pan. Add mustard seeds, when it splutters, add cut green chillies, curry leaves and asafoetida ans saute well.

Now add the cooked peas and mix well and cook on a very low flame to 2-3 minutes.Add a little salt at this stage too.

Switch off the stove and ad the fresh coconut scrapping. Mix well.

Serve warm or cold!!!!!!!!!!

Do enjoy my Virtual Golu!!!!!!!

Veena

17 Comments Hide Comments

Your sundal recipe made me nostalgic. We used to eat sundal made from black chana on the Marian beach when we were in Chennai (Madras those days).
Never knew how it was made but remember the taste till today. I will try this with black chana.
Thanks for sharing.
Sandhya.

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