Monday, 7 March 2016



Maha Shivaratri is celebrated widely in the temples all over Andhra Pradesh, Karnataka, Kerala ,Tamil Nadu and Telangana. Shiva is considered the Adi (first) Guru from whom the yogic tradition originates. According to tradition, the planetary positions on this night are such that there is a powerful natural upsurge of energy in the human system. It is said to be beneficial for one's physical and spiritual well-being to stay awake and aware throughout the night.

The festival is principally celebrated by offerings of Bael / vilvam leaves to Shiva, all-day fasting and an all-night-vigil All through the day, devotees chant "Om Namah Shivaya", the sacred mantra of Shiva. 


Mahashivratri Festival is also considered to be an extremely significant festival by women. Married and unmarried women observe fast and perform Shiva Puja with sincerity to appease Goddess Parvati who is also regarded as Gaura’ - one who bestows marital bliss and long and prosperous married life. Unmarried women also pray for a husband like Lord Shiva who is regarded as the ideal husband.

On this auspicious day, Godumai/ wheat vella dosai  and paasi paruppu payasam is offerd as naivedyam to Lord shiva. I have prepared both these  naivedyams with sugarcane juice.
Sugarcane / karumbu chaaru coconut milk paasi paruppu payasam is a wonderful dish, and rich in taste. Payasam is a traditional dessert from south India that is generally prepared during festivals, celebrations and religious functions. Usually for Shiv rathri moong dal payasam prepared with milk and jiggery is offered to Lord Shiva as naivedyam.But I have prepared this payasam with sugarcane juice and coconut milk. Try out this yummy dessert.
Prepare this yummy dessert , offer it to Lord Shiva and get his blessings and let’s all pray for our Nation’s peace and prosperity.


Roasted  yellow  moong dal               - 1 cup
Sugarcane juice                        - 2 ½ cups
Jiggery                                           - ¼ cup
Thick Coconut extract           - 1cup
Water                                            - 1 cup
Milk                                              - ½ cup
Cardamom powder              - 2 pinches


Cashews                     - 10 to 12 nos
Ghee                           - 1 tbsp

Heat a pan and dry roast the moong dal till the raw smell goes or till golden colour.
Wash well and pressure cook with 1 ½ cups of water and 1 ½ cups of sugarcane juice.
Meanwhile heat the ¼ cup of  sugarcane juice, and add jiggery.
When the jiggery dissolves strain it and keep aside.
Transfer the cooked dal into a heavy bottomed pan and mash the dal gently.
Add jiggery, milk and the balance sugarcane juice and boil well.
Add cardamom powder, mix well and  add the coconut extract and immediately remove from flame.
Fry the cashews in ghee, and add it to the  payasam.
Sugarcane juice coconut milk  yellow moong dal payasam is ready  for naivedyam.

Serve hot or chilled.

1 comment:

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