Today it is Kovil Thiru Karthigai and Thiru Annamalai Deepam. This festival is celebrated mainly in TamizNadu. The festival is celebrated on Poornima ( full moonday) of the tamizh month Karthigai. Oil lamps of all shapes and sizes are lit all over the house and the front yard in the evening.
Our front yard decorated with lamps.
The neivedyam is usually pori urundai and appam. Orthodox Iyengars make pori (puffed rice) at home using paddy. Dry roasting paddy on a heavy pan allows it to puff and pori is made. I always make groundnut urundai for prasaadam as pori was never easily available in the places I have lived.
Pori urundai or Kadalai urundai the jaggery syrup is very important. Everything becomes easy with practice. So try preparing these traditional sweets with out fear.
Kadalai urundai for neivedyam
- Groundnut – 4 cups
- Jaggery – 3 cups
- Cadamom – 6 nos
- Dry roast the groundnut in MW or on a heavy bottomed pan, till it gives out a nice aroma.
- Rub the groundnuts well with your palm to remove the skin. Remove the skin completely.
- In a heavy bottomed pan, grate the jaggery, add 1/2 cup water and boil on a medium flame.
- Boil till the syrup reaches double thread consistency. To check, pour a spooful of syrup into a cup of cold water. If it forms a ball the syrup is ready.
- Remove the syrup from the stove. Mix the groundnut with the syrup. Allow to cool for around 10 minutes.
- Shape into balls using a little rice flour , so that the syrup does not stick to your hands.
Incidentally this is my entry to Zlamushkas Spoon full of Christmas.
Kadalai Urundai forLakshmi and Satish! The hand made chinasilk roses adorned lakshmi’s dress when she was an young girl! 🙂