Tuesday, October 16, 2012

Godu povu ( sweet beaten rice)

       Navratri is a combination of two words. 'Nav' means nine 'ratri' means night. Therefore, this celebration is literally translated as 'nine nights'. The celebrations begin on the first day of the month of Ashvin according to the Hindu calendar. Navratri always falls in the month of October. The exact date differs from year to year though.
         As i mentioned Navratri lasts for nine whole days. However, each day has its own special significance and is celebrated separately. Along with the nine forms of Durga, obeisance is paid to the Trinity of goddesses as well. Different varieties and special cuisine are made during Navratri celebration. Since in most of the communities, people observe fast during Navratri and eat only one meal a day at sunset, the Navratri meal has special courses and is strictly vegetarian. 

 Today i am here with one of the important naivedyam/ prasada that we konkani's offer to devi durga during "Ayud puja" 9th day of Navratri and also during ganesh chaturthi,Deepavali and it is also offered to lord as prasadam in many hindu temples in Karnataka and some other parts of south india.
Prep time: 5 mins
Cook time: 20 mins
  • 3 cups Beaten rice/avalakki/poha ( thin)
  • 1 cup Jaggery
  • 1 cup Coconut (freshly grated)
  • 1/4 tsp Cardamom powder
Cooking Directions
jaggery syrup

One string syrup

  1. Prepare jaggery syrup using jaggery and a cup of water.
  2. Heat crushed jaggery along with water till it dissolves completely , strain to remove all the impurities.
  3. Boil again till either one string consistency is reached,Test the syrup between thumb and forefinger. It will form one string,at this stage switch off the fire.
  4. Now add grated coconut and mix it well with the syrup.
  5. Then add cardamom and beaten rice and mix it well,till beaten rice absorbs all the syrup.Do not cover it unless it is completely cool.
You can store it for couple of day without refrigeration.You can serve this along with chana upkari/sundal


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