Feast after the fast on Shivaratri
Falling on March 7 this year, Shivaratri is a day for fasting for many. It is not only a day for worshipping Lord Shiva, but it is also the time to cleanse or detoxify our body and mind by fasting, meditating by keeping vigil at night. But it is also associated with special payasams and thandai prepared to be devoured at the end of a long fast.
By : migrator
Update: 2016-03-05 15:30 GMT
Chennai
Here, we share three recipes that are typically prepared on the day of the festival.
MOONG DHAL PAYASAM
Ingredients:
3 tbsp or ¼ cup water moong dhal
3 cups water
1 cup of milk
4 tbsp of jaggery
Method:
- Dry roast the moong dhal till a beautiful aroma arises.
- Cook it or pressure cook with water till it becomes soft, but not mushy.
- Then add milk and jaggery.
- Moong dhal payasam is ready. Serve hot.
Chitra Viswanathan, AskChitvish app
SAGO CUSTARD KHEER
Ingredients:
Sago (sabudana / javvarisi): 1 1/2 cups
Full cream milk: 1 1/2 litre
Condensed milk: 200ml ( 1/2 tin)
Sugar: 1/2 - 3/4 th cup
Custard powder: 2 tbsps
Strawberry essence: 1 tsp
Strawberry colour (you can use colour and flavour to your choice)- 2 tbsp
Method:
- Wash and soak sago for 2-3 hrs.
- Drain the water. Add the soaked sago and 1 lit of milk in a microwaveable vessel.
- Mix well and microwave for 12 mins at microwave power, high.
- Take it out, mix well and again microwave for 8 mins or till the sago is cooked well.
- Let it rest for few mins in the microwave.
- Take it off from the microwave and mix well once again.
- Once it reaches the room temperature, keep it in the refrigerator and serve chilled.
Anuradha Balasubramanian of the blog www.anubalaskitchen.com
THANDAI
Ingredients:
TO SOAK IN WATER
Almond/ Badam: 8 nos
Cashews: 4 nos
Pistachios: 6 nos
Poppy seeds: 1 tbsp
Melon seeds: 1 tbsp
Water: as needed
TO POWDER:
Green cardamom: 3 nos
Fennel seeds: 1 tsp
Peppercorns: 10 nos
TO BOIL:
Milk: 1/2 litre (500ml)
Sugar: 1/3 cup
Saffron: to garnish
Rose essence: few drops Or Dried Rose petals – few
Method:
- Soak all the nuts, poppy seeds, melon seeds in water for two hours. Grind it to a smooth paste adding the required water. Boil milk, add sugar, dissolve and set aside. Add the ground paste to the milk and boil for 3-4 minutes in medium flame.
- Now grind the ingredients given under “To powder”. Mix this powder to the milk and boil for a minute. Add few drops of rose essence and mix well.
- Let it cool down well. After it completely cools down, strain the milk and discard the residue.
- Refrigerate for 3-4 hours or overnight and serve chilled.
Chitra Ganapathy of the blog www.chitrasfoodbook.com
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