GUD POHA, SWEET AVAL,

Today is Janmashtami and everyone will be busy in making Muruku, cheedai, vella cheedai, aval puttu, doodh poha etc. etc. (chakli, savoury rice balls, sweet rice balls).  But one of the most  liked one is makhan, butter how can we forget to keep the same for neivedyam.  Coming to the recipe of gud poha, poha is cooked in jaggery with coconut and cashews.  But here i have made little changes and my version which i liked it is given below:

Gud Poha, Sweet Aval, sweet beaten rice

 I wanted to post this recipe today itself because the Kanhe I have got it from my friend is most beautiful and was featured in the DNA newspaper last year  on 4th August 2012 with Aval Puttu,   Janmashtami joy on a platter.  Link below:

http://epaper.dnaindia.com/story.aspx?id=23856&boxid=9222&ed_date=2012-08-04&ed_code=820037&ed_page=3 right click on this and go to open link in new window.

aval-puttu-beaten-rice-puttu-poha-puttu.html

The charming face of this statue, mesmerizing eyes Oh Krishna, Jagat ki raksha karna








Ingredients:

1/4 cup poha
Less than 1/2 cup jaggery
a pinch of cardamom powder
2-3 tsp grated coconut
2 tbsp roasted and crushed peanuts.
2 tbsp cashewnuts
2 tsp ghee

Method:

Heat little ghee in a kadai and fry the cashews and keep aside. Take the jaggery in a vessel and add little water and smash the jaggery with hand.  strain to remove the impurities.  keep the same on gas.  In the meantime, wash the poha and keep aside.  when  the jaggery syrup  starts boiling, add the coconut in it and stir well till the jaggery syrup reaches to two three thread consistency.  now add the poha in this and mix well till  the poha is coated well in the jaggery syrup and  totally dried up. add the cardamom powder, crushed peanuts, ghee, fried cashewnuts  and mix well.  Your prasadam is ready for neivedyam.