THIRUPPAAGAM, Lord Muruga's Special Prasaadham

 “ Thiru” means , sacred and divine; “paagam ” means, portion. This Thriuppagam is offered to the Arupadai veettu Murugan !!! 

🙏🙏

Just now, Kandha Sashti, Soora Samhaaram got over, Today is the Thirukalyanam...and I thought of making a neivedhyam to Lord Muruga, this being his favorite prasaadham, always given in Thiruchendur temple. 

Another wonderful thing about this sweet/prasaadh is...it tastes like badham halwa, looks like badham halwa, but is made of simpler, less costly  ingredients....My dad's kuladeivam being Pazhani Murugan, I always have a special liking towards Muruga.

வேலுண்டு வினையில்லை

மயிலுண்டு பயமில்லை

குஹனுண்டு குறையில்லை

கந்தனுண்டு கவலையில்லை மனமே........ 

is a very famous song...

Also, needless to say, we all know the effects of Kandha Sashti Kavacham, which drives away all illness from each part of our body....

Ingredients

Besan - 1/2 cup

Milk - 1/2 cup (Boiled & cooled )

A pinch of saffron soaked in warm milk

Fine powdered cashews - 1/2 cup

Sugar - 1 cup

Ghee - little less than 1/2 cup

Cardamom powder - 1/4 tsp (edible camphor is optional, in that case, omit elaichi)

Recipe cuisine: South Indian ; Category: Prasaad/sweets

Cooking time: 15 - 20 mts

Yields roughly 400 to 500 gms  of prasaad

1/2 cup besan taken in a vessel

saffron soaked in warm milk

Milk added to besan, mixed without any lumps

like this

This mixture taken in a non stick kadai

Cashew powdered, it is very important, cashews have to be in room temperature and not cold

cashew powder added

Saffron milk  enters the pan

Now sugar

Cardamom powder and some of the measured ghee

Keep on medium flame, constant stirring is required. Remember to pour 2 tbsps of the remaining ghee

Slowly it keeps thickening, leaves the sides of the vessel, white froth coming in the corners, immediately switch off, it’s a must, since after 3-4 hours, the halwa solidifies!! So, if you keep on stirring, it may become very hard.

The lovely Subrahmanya Special Prasaad is ready!!!! 

This post appeared in www.malpatskitchen.com

* can be in room temperature for a couple of days, then can refrigerated and microwaved before serving.

Categories: Indian sweets, Navarathri Neivedhyams, Temple prasaad