Thamizh Festivals VII (AvaNi aviTTam)

(Contd from previous session)

After the Varalakshmi vratam, fallowed AvaNi aviTTam culminating in GAyatri Japam today. On the AvaNi aviTTam day we prepared the following and offered PAl pAyaSam as nivedanam:

PAyaSam (anyone will do), Amai VaDai, nei Appam, pOLi and IDli

PAl PAyaSam

To serve: 3 Preparation time: 25 minutes   Shelf life: 1 day  

Ingredients 

 

Raw rice (GOvind BhOg or BASmati)

Sugar

Cardamom  Powder (Optional)

Cashew nut (optional)    

Saffron (Optional)

Milk

GhI      

 

 

2 tbs

150gms

¼ tsp

5 to 6

A few strands  

500 ml

1 tsp

 

Method

Take 1 cup of water and mix ½ a cup of milk in it. Boil the rice in this mixture well for 15 minutes and when rice is cooked nicely add the remaining milk and boil for another 10 minutes. (If cooking takes time, then instead of pouring all the remaining milk again add some water cum milk mixture and boil a little more and finally add the remaining milk only when the rice is cooked well without sedimenting at the bottom).  Add sugar a little by little at a time to avoid curdling and stir. Switch off the flame and when warm, mix either the cardamom powder or saffron mixed well in a little milk and the ghI. Cashew nut fried can be added if you like.

 aval (pressed rice) pAyaSam

To serve: 3 Preparation time: 25 minutes   Shelf life: 1 day  

Ingredients 

 

Aval

Sugar

Cardamom  Powder

Cashew nut (optional)    

Milk

GhI      

 

¼ cup

½ cup

½ tsp

5 to 6

500 ml

1 tbs

 

Method

Roast the aval in a little ghI for 5 minutes stirring continuously till it becomes golden brown. Grind it to the consistency of SUji or Semolina (i.e. into small grains).  Add 1 glass of water and allow boiling. Stir while it boils as otherwise it will stick to the bottom and burn. When it is cooked well, add milk and after the consistency has become moderately thick add sugar a little by little and keep stirring. Put off the flame and allow it to cool. Add cardamom powder and mix well. You can garnish with cashew nut pieces fried in ghI to golden colour.

SEmia (vermicilli) pAyaSam

To serve: 3 Preparation time: 25 minutes   Shelf life: 1 day  

Ingredients 

 

Vermicilli (Semia)

Sugar

Cashew nut (optional)    

Cardamom  Powder

Milk

Safron

GhI      

 

¼ cup

½ cup

5 to 6

½ tsp

500 ml

a little

1 tbs

 

Method

Roast the vermicilli in a little ghI for 5 minutes as above. You can heat it in water and then add milk as above or directly heat the milk, add the vermicilli and allow boiling in case you have more milk. When it is cooked well add sugar a little by little, keep stirring and after the consistency has become moderately thick put off the flame and allow it to cool. Add saffron mixed well in a little milk. You can garnish with cashew nut pieces fried in ghI to golden colour.

 

SEmiA PAYaSam

For Amai VaDai, nei Appam, pOLi and IDli see my previous postings.

(To be concluded)

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