Thursday, August 3, 2017

Posted by Mala at 12:30:00 AM No comments
SABAADHAM...............the name sounds intriguing, right?
This is a Kerala special dish, which I learnt from my cousin's wife, who hails from Kerala, and also an expert cook. I happened to taste this , made by her, on a pooja day, I got the recipe from her at once.
In Kerala, this neivedhyam is made specially for Satyanarayan pooja, and also for lot of poojas, instead of our sooji/semolina, they prefer making with cracked wheat.
Turned out to be really yummy!!!
And, this is an!!!
Please check my Rava kesari  ,  Mango Pineapple kesari & Flat rice/Poha kesari
Please check my Vella kozhukkattais, Ulundu kozhukkattais,  Ammini kozhukkattais, and
 Undili payasam for the ensuing Varalakshmi Vratham.
Please check my Glossary for any unknown terms

Samba rava/cracked wheat - 1/2 cup
Banana slices - 1/2 cup
Sugar - 1/2 cup
Milk - 1/2 cup
Water - 3/4 cup
Ghee - 1/4 cup + 2 tbsps
Cardamom powder - 1/4 tsp

For garnishing
Almond slivers and Saffron strands

Recipe Cuisine: South Indian; Category: Neivedhyam/dessert
Prep time: 5 mts; Cooking time: 8-10 mts

Yields 4 small bowls

Heat ghee in a pressure pan, add the samba rava/cracked wheat

Add the banana slices too

Rava getting fried nicely in ghee, rich aroma emanating

Add milk and water

Add the measured sugar

Add cardamom powder, cover and cook for 4 whistles. If it takes time for each whistle to come, then you can keep on lowest flame, and cook for 3-4 whistles

After pressure releases, gently open the lid, you can see the well cooked rava, and the small mounds of banana slices

Stir the whole mixture well, at the same time, mashing the banana pieces, which are well cooked, and just by the touch of the ladle, will become mushy

I completed my Sai Sath charitham, and offered this to Shri Saibaba as prashaadh, after garnishing it with almond slivers and saffron strands.

Tastes great when it is warm!

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