With Ugadi and Tamil year coming up I wanted to post some simple instant pot sweet recipes that can be offered as neivediyam on these auspicious days. I haven’t posted any instant pot dessert recipe after my Walnut Kheer. So here I am sharing a simple dessert prepared with rice and sugar candy or kalkandu.
Kheer or Payasam is one of the quintessential recipes, in particular, on the festive days. And the South Indian Thali is incomplete without the kheer or payasam. When I was browsing through my payasam archives, I realized that I hadn’t posted the sago kheer or javvarisi payasam as we say in Tamil. Sago Kheer is my go to neivediyam recipes on most of my Thursday pooja. Sago is the tapioca pearl, and it is one of the widely used food ingredients during fasting days. With Holi festival coming up, I thought of posting it sooner than later. :-)
I am wishing you all a very happy and a prosperous new year. Today I am going to share a sweet recipe prepared in my instant pot. It is the rice and walnut kheer or the Akhrot kheer. This is a super simple recipe with just 4 ingredients that can be whipped up pretty easily. It’s is rich and decadent kheer with the goodness of walnuts. Today I am sharing the instant pot method but please check the notes to see how it can be prepared on stove top too.
I always love quick and easy recipes, of course not compromising the taste though. So does everyone right? That’s the big motivation behind the Prep Once and Serve Twice series that I did for IMC. I always think, if a recipe/dish can be used in multiple ways. Again the credit goes to my mom for this kind of thought process. I need to post couple of her trademark recipes. Stay tuned for those but today’s recipe is going to be Prep once Serve Twice concept recipe or two in one recipe. By this time you might have guessed what it is from the recipe name – Adai batter Vadai.
As I mentioned in my yesterdays post this time I am planning to post only the pooranams or the fillings for kozhukattai. From last year we started the tradition of making play dough pillaiyar. We don’t get it perfect but it’s always fun making together. It’s a great family activity for us. Kiddo is always worried about the mooshaka – Ganesha’s vaahanam. Vaandu loves the mooshaka character very much. Here are our funny creations. I know it doesn’t match the original pillaiyar but our humble attempt.
So now back to the recipe, this pooranam is also a sweet pooranam and it is very simple to make. You don’t need to cook like for coconut filling. Just soak the black sesame seeds for sometime and dry roast it. Then grind it along with jaggery. That’s it the pooranam is done. We call this Yellu Chiguli in kannada. For all the gowri vrathams this chiguli and Thambittu (rice/wheat flour dumpling) is a must. These are standard neividiyams in our custom.
Here is the recipe,
- Black Sesame seeds – 1/4 cup
- Powdered Jaggery – 3 tbsps (The ratio of sesame seeds to jaggery is 1 : 1/2 )
- Water for soaking sesame seeds
- Elaichi / Cardamom powder – 1/2 tsp or 1 whole elaichi
- Soak sesame seeds in water for 15 minutes.
- Now squeeze the water and dry roast till they splutter. Do add any oil.
- As they start to splutter turn off the heat and let it cool.
- Now dry grind it along with jaggery and elaichi.
That’s it the pooranam is ready. You can prepare this pooranam well ahead also and this stays unto 1 week when refridgerated. Now you can prepare the outer covering and fill this in and steam it.
I wanted to post this recipe during Ugadi/ Kannada-Telugu New Year itself. But something or the other comes up and I never got a chance to post. Finally this blogging marathon theme helped me bring this recipe out.
Bevu in kannada means neem flower and bella is jaggery. Quoting from Wikipedia, Bevu-Bella/ Ugadi Pachadi symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which should be accepted together and with equanimity through the New Year. The eating of a specific mixture of six tastes symbolizes the different experience.
The special mixture consists of:
- Dried Neem Flowers for bitterness signifying sadness
- Jaggery for sweetness signifying happiness
- Green chilly for its heat signifying anger
- Salt for saltiness signifying fear
- Tamarind paste/juice for its sourness signifying disgust
- Raw mango for its tang signifying surprise.
Usually we take 1/4 tsp of each and mix it with 1/4 cup of water and keep it for neivediyam and have a tbsp of it after the pooja.. Also we don’t use cut raw mangoes. We grind them and take 1/4 tsp of the grinded mixture.
Here is the Bevu Bella,
- Dried Neem Flowers - 1/4 tsp
- Jaggery - 1/4 tsp
- Green chilly - 1 slit into halves
- Salt- 1/4 tsp
- Tamarind paste/juice - 1/4 tsp or soak 1 inch piece in 1/4 of water and extract the juice
- Raw mango grated - 2 tbsp
- Dry roast the neem flowers.
- Grind the grated mango.
- Now mix all the ingredients in the tamarind water and make sure the jaggery and salt dissolves.
- Thats it the ugadi pachadi is ready.
- You can use the grated mango directly. We just grind them as that it dissolves well.
A simple no stove recipe that we usually do for Sri Rama Navami, Ugadi and Humanth Jayanthi. It is one of the easiest dish and at days when I am not able to make kheer I usually prepare this dish for prasadams. In our house hold this dish is a must for Ugadi.
- Crushed jaggery – 1/2 cup
- Water – 2 cups
- Dried ginger powder – 1 tsp
- Elaichi/Cardamom powder – 1 tsp
- Salt – a pinch
- Just mix all the above ingredients together.
- We are crushing the jaggery so that it dissolves well in the water. Sometimes it may take little longer, leave it for 5 minutes or so and paanagam is ready.
Ugadi (New year) is just round the corner. We celebrate both tamil new year and also ugadi. Here comes one the must have dishes of ugadi.
Neer mor or majjige as we say in kannada, not only a ugadi dish, a best coolant agent for summer season. Also we used to do neer mor on the chitirai tiruvizha day.
The simple receipe is as below:
- Thin butter milk – 3 cups
- Green chilly – 1
- Ginger – 2 inch
- Cilantro leaves – 2 tbsps (finely chopped)
- Curry leaves – 1 strand
- Green mango – 1 tbsps (finely chopped)
- Salt – 1/2 tsp (as required)
- Oil – 1tsp
- Mustard seeds – 2 tsps
- Hing – 1 tsps
This tempering is optional too. If you want oil free, just add the hing and don’t do the tempering.
- Crush the ginger, green chilly and add it to the butter milk.
- Add the cilantro, curry leaves, mango and salt and mix well.
- Heat the oil in the tempering kadai and add mustard seeds and hing.
- Once mustard seeds splutter add them to the butter milk.
- Thats it.. Mix well and neer mor is ready to serve.