Panchamritham Recipe

Panchamritham is a offering for God this dish is prepared across southindian. The word "pancha" means five, and "amirtham" means delicacy. The origins of Panchamrit can be traced back to ancient India. It is believed to have been created by the god himself as a divine nectar to rejuvenate the body and mind. Panchamritham nectars of God or the potion of immortality in mythology (amrut). Follow and prepare this ancient recipe offer this during your prayers and seek divine blessings for your loved ones. 

Recipe video is updated on Youtube

Ingredients:

2 Cups Chopped Bananas 

4 Dried Figs

5 Almonds

5 Cashews

5 Dates 

20 Raisins 

2 Tbsp Rock Candy Sugar (Kalkandu)

2 Tbsp Powdered Jaggery 

2 Tbsp Honey 

2 Cardamoms 

1 Pinch Edible Camphor (Pachai Karpooram)

2 Tsp Ghee

Prep:

Grate the jaggery into fine powder.

Wash and peel the banana.

Chop the banana into half and then into bite size half moons.

Crush the cardamom in a mortar and pestle.

Remove the seeds from dates and chop it into tiny pieces.

Chop the dried figs into tiny pieces.

We can also chop the nuts into tiny pieces. 

If the rock candy is in large chunks crush it into tiny pieces. Do not powder the rock candy.

 

Method:

In a mixing bowl combine the chopped banana, nuts, raisins, dates, figs, rock candy, jaggery, edible camphor, and honey. 

Mix all the ingredients till well combined and transfer to a serving dish. 

Offer the panchamritham to God and serve...Enjoy!

Southindian Dessert Athika Palagaram Recipe

Athika meaning fig in Tamil,  which is normally prepared on festivals. Blackgram dal (urad dal) is soaked for this dish then ground to form a smooth paste and deep fried in ghee then soaked in coconut milk spiked with cardamom and served chilled. Traditionally Tamil families prepare this dish on special occasions and festivals.

Recipe video uploaded on Youtube English and Tamil Channel 😊

Ingredients:

250 Grams Black Gram Dal (Urad Dal)

2 Cups Thick Coconut Milk

1/2 Cup Sugar 

3 Pods Cardamom

1/4 Tsp Salt

Oil and Ghee For Frying

Garnish: Chopped Almonds, Pista, Cashews 

Prep: Wash the black gram dal thrice, then add enough water to soak the black gram dal, cover and allow the dal to soak for an hour. Once the dal has doubled in volume, drain the dal in a colander. Allow the dal to drain for 15 minutes. Add the dal to a mixer jar in batches with just 2 to 3 tsp water grind the dal to a smooth batter. Add the ground batter to a mixing bowl. Add 1/4 tsp salt and beat the dal batter to form air and reserve. Using a coconut grater start to grate the fresh white part of the coconut. Add the grated coconut to a mixer jar and grind to form a paste we can add warm water and grind it further. Place a sieve on a mixing bowl then pour the ground coconut paste in the sieve and squeeze the pulp to extract coconut milk. For this recipe we will require only first extract coconut milk. The ground coconut can be used in curries or in chutney. In a mixer jar add sugar and cardamom and grind to form a smooth powder and reserve. Place a wok with oil for frying on medium flame. Chop the almonds, pista, and cashew for garnish.

Method:

Add the ground sugar and cardamom powder to the coconut milk an stir well allow it to rest in the fridge until use.

Once the oil has reached temperature, take small portions of the dal batter, forming even size ball gently drop in hot oil. Try to fry a batch of 5 to 6 vadas.

Flip the vadas every 2 minutes and fry till golden. Once the vadas are fried drain from excess oil and place it on a tissue or rack.

Add the fried vada to the coconut milk and garnish with chopped nuts and serve chilled ... Enjoy!

Sweet Vada Recipe

Sweet vadas are prepared for festivals or to celebrate any occasions at home. We can prepare sweet vadas with jaggery or sugar syrup.

 

Recipe video is uploaded on Youtube English and Tamil Channels 😉

Ingredients:

250 Grams Urad Dal (Black Gram Dal)

2 Cups Sugar

1 Cup Water

3 Cardamoms

1 Clove

1/4  Tsp Salt

Oil and Ghee for frying

Garnish: Dried Coconut, Chopped Nuts (Pista, Almonds, Cashews)

Prep:

Wash the blackgram dal thrice, then add enough water to soak the blackgramdal, cover and allow the dal to soak for an hour.

Once the dal has doubled in volume, drain the dal in a colander. Allow the dal to drain for 15 minutes.

Add the dal to a mixer jar in batches with just 2 to 3 tsp water grind the dal to a smooth batter.

Add the ground batter to a mixing bowl. Add 1/4 tsp salt and beat the dal batter to form air and reserve.

In a wok or pot bring a glass of water to rapid boil. Add clove, cardamom and sugar stir and allow to boil and reduce. Prepare a semi thick sugar syrup. If we rub tiny amount of sugar syrup between two fingers the syrup must be sticky, that should be the consistency. Remove the sugar syrup from flame and set aside.

Place a wok with oil for frying on medium flame.

Chop the almonds, pista, and cashew for garnish.

Method:

Once the oil has reached temperature, take small portions of the dal batter, forming even size ball gently drop in hot oil. Try to fry a batch of 5 to 6 vadas.

Flip the vadas every 2 minutes and fry till golden. Once the vadas are fried drain from excess oil and place it on a tissue or rack.

Once the vadas are done add it to the sugar syrup gently flip and allow to absorb the syrup for 10 minutes.

Serve the vadas in a serving plate, garnish with coconut powder and chopped nuts...Enjoy!