Saandanya

Yesterday, Naagpanchmi was a busy, but fun day. The most amusing part was seeing my grandchildren anxiously waiting for the “shenga” to be done. It feels good to carry on the traditions and to see them enjoy the shengas just as much.

Today, on August 5th, there are 2 occasions.

One, being a Friday it has its own special importance and the other being Shila Saptami.

Every Friday, Goddess Jivati is worshiped, and a special sweet called Aarti is made which is given to all the children in the house.

The foods made for Jivati are Maath (a leafy vegetable), Vaalacha Birdha, Aarti (made with wheat flour and Jaggery), varan(lentil) on rice and mango pickle.

You cannot taste any of the sweets while making them, but have to wait till it is all done and it is first offered to God.

I feel that children develop a lot of patience in this process. It is very hard not to snack or taste anything when it is being prepared and while the aroma of the sweets spreads through the entire house!!

Some people fast for both the occasions.

The foods made for Shila Saptami are Taro Leave roll (alu vadi), Maath (a leafy vegetable), Vaalacha Birdha, saandanya, varan on rice, yogurt on rice and mango pickle.

The famous “Saandanya” is a sweet made from Rice Rava (Cream of Rice), Coconut milk and Sugar.

Traditionally, even the Rice Rava (Cream of Rice) was made at home. The rice was washed and dried. Once it was dried, it was ground in a stone grinder or later in a food processor.

I would like to share this recipe with you today:

Saandanya

Ingredients :

Rice Rava (Cream of Wheat)         1 cup

Coconut Milk                     1 cup

Cardamom Powder             1 pinch

Sugar                               ½ cup

Saffron (optional)               1 pinch

Procedure:

Take 2 tspn of Rava and add about 2 tspn of water and cook it to make a fine paste and keep it aside.

Lightly Roast the rest of the Rava in a pan till it warms up. Remove the pan from the heat.

Add the paste made earlier, mix it evenly, cover the pan and leave it aside for 15-20 mins.

Then add Coconut milk, sugar and cardamom powder, mix it well and let it soak for an hour.

Take a flat plate with a rim and grease it with some tup ( clarified butter) , pour the mixture in it and steam it.

Once it is cooked, make cuts to form diamond shaped Saandanya. Let it cool.

Remove the diamond-shaped Saandanya.

A few colored ones are made by adding saffron along with the coconut milk.

Enjoy!!