April 5, 2019

Elakkai Badam Paal Rava Kesari, and a bit of nostalgia | Festival Recipes

Tomorrow being Ugadi (and the start of the Kannada / Telugu new year), some festival preps are going on at home. I had posted an entire Ugadi thali along with Obbattu (dal Poli) here and here.

In the midst of all this, I suddenly miss my pati (grandmom) a lot. A fiercely gusty lady, she's been a beacon for many dishes on this blog - Thenkuzhal, Moong Dal PayasamSeedai, Mosaru Avalakki (Poha in curd)Jaggery PohaKarjikai /Karigadubu (somas), Dhaniya Kuzhambu Vellarikai Khara Pachadi (Cucumber based relish), Paruppu Urundai Kozhambu (steamed lentil balls in a spicy tangy gravy), Uppu Sajjige (a semolina based satvik porridge, eaten for Ekadasi) and so many many more

And I remember her making this extra flavourful Paal Kesaribhath (as we call kesari back home) for most festivals as "Amsai" or "Naivdedyam" to the Lord before her daily pooja , and even when guests dropped in unexpected. It was redulant with aroma as she used to roast cardamom and then add to the kesari. So, Elakkai = cardamom, Paal = milk in Tamil. 


Which made perfect sense for me to post this not just for the festival approaching, but as a keepsake of lovely memories. So, we have a sweet Upma (as I called it then :p) for letter E.



And considering the hubby (who doesn't eat sweets) polished it off with the girls, it means I did something good :-)  

Prep time - 10 mins, Cook time - 20 mins, Makes - 1 cup of heavenly Kesari :-)


Ingredients:


Fine Sooji - 1/2 cup

homemade ghee - 2 TBSP
Sugar - 2/3 cup
Milk - 2 cups
Homemade Badam Milk Powder - 2 heaped tsp
Cardamoms - 2 
Few strands of saffron
Food colour - tiniest pinch (totally optional)
Salt - a tiny tiny pinch
Badam / Almonds - 2 or 3 sliced thin.


How to:

In a non stick pan, roast the whole green cardamoms for 30 seconds or till warm. Peel, pound them in a mortar pestle and keep aside. Soak the saffron in 2 tsp of warm milk
Add ghee to the same pan (about 1 TBSP), roast the sliced almonds till golden brown and keep aside.


In the same pan, add rava and roast slowly on low heat for 2~3 mins till aromatic, taking care not to burn it. Remove to a plate and let it cool completely.
Return the pan to the stove, and add the milk, let it come to a rolling boil, add the badam milk powder, cardamom now and soaked saffron strands. Slowly add the roasted sooji, and whisk your way till you get a porridge kind of consistency. 
Cover and cook for 6 mins. Now add sugar and as the dish slowly starts moving around, add the food colour (if using), salt and the rest of the ghee. 
Cover again and cook for 2 mins till its fully done. 
Serve warm, topped with some saffron and / or roasted almonds.


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10 comments:

  1. Oh my , this looks so yummy. Just drooling over that bowl. Such a wonderful treat as prasad or even when guest comes around.

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  2. Festival Greetings ! Wow ! All I can say is - I am drooling ! What a perfect dish for the occasion ! Looks yum and sinful .

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  3. Wow.. Too delicious and tempting that single bowl.. Im gonna make this for me soon!!

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  4. The kesari looks very festive. The addition of milk, badam powder and of course grandma's memories makes it extra special.

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  5. Wow! Perfect for a festivals, right? Love the flavorful kesari.

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  6. That's a fantastic dish Kalyani. Our grandmoms dishes are always a hit right, good one!

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  7. Please pass that bowl Kalyani. The kesari looks fabulous and a perfect sweet for any celebration. Milks adds so much richness to the already rich kesari.

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  8. Awesome dish Kalyani. Perfect for festivals.

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  9. Hope you had a great Ugadi Kalyani. Traditional family recipes are always great and thanks for sharing. That looks delicious.

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  10. So lovely to read about your grandmother. Festive times are when we miss them the most. Love this variation of the classic rava kesari. Yum yum!

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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