On this day, Panchanga Sravanam (or reading of the holy Almanac) is followed by a pooja (offering) to the dieties and a mixture of Bevu-Bella (Neem leaves-jaggery) is eaten as prasad to symbolise the biiter-sweet year ahead, and to take joy and sorrow in the same stride. Even Maharashtrians celebrate today with a festival called Gudi Padwa. Basically Ugadi is the beginning of the Hindu Calendar and is celebrated (obviously) on the first year (Padya/Padyami) of that day. Traditionally, in my house Obaatu & Puliyogare are made as festive food, apart from the usual festival menu. However this year, I wanted to keep it to a light dish and made Rava Kesari.
|pic courtesy: fremonttemple.org|
- Fine Sooji - 1/2 cup
- Sugar - 1/2 cup
- Ghee - 2 - 3 tsp + 1/2 TBSP for topping
- Cashews & Raisins - few
- Elaichi / Cardamom powder - 1/4 tsp
- Saffron strands - a few
Sending this to my event - Holi Fest Colourful Palette & Blogging Marathon under "Quick Festive Mithai"