All these festivals are followed as in the Hindu Almanac. The dates or the months (sometimes) may differ each year. We follow it with a strict passion to please this wonderful God. A celebration of the Lord's birth date brings immense joy to one and all. All foods prepared for these feasts are first offered to the God before it comes to the table.
RICE JAGGERY DUMPLINGS
Cherished for ages, this traditional recipe is prepared on the birthday of Lord Krishna (one of the 10 incarnations / Avatars of Lord Vishnu). This is a joyful occasion when some delectable sweets and snacks are prepared - all a favorite of this mighty and happy Lord. One of the tastiest snacks made on Lord Krishna’s birthday, this is a Palghat, Kerala preparation. Adding bananas as one of the necessary ingredients heightens the flavor tremendously.
- 1 cup rice
- 1 cup powdered jaggery / gur or brown sugar
- 2 tbs coconut, chopped fine
- 1/2 tsp cardamom, powdered with skin
- 1 large over ripe banana
- 1 cup clarified butter / ghee for frying or oil
- Soak the rice for half an hour in hot water and blend into a coarse paste.
- Peel and add the banana and blend it with the rice. Add the jaggery, and the rice-banana paste and mix well with a ladle to make a thick paste. Ensure there are no lumps. Add the chopped coconut and cardamom powder to the batter. Keep this aside for an hour as the texture of the blended batter thickens.
- After 3 hours heat the neiappam-mould on a lower flame, adding a teaspoon of ghee to all the moulds. You may use normal oil too, coconut oil or refined oil, but not sesame oil.
- Heat the mould on a medium flame until it is hot enough to pour the paste. Maintain the same temperature throughout. Pour a tablespoon of the batter in each mould. Turn in a few seconds to cook the other side.
- When browned on both sides, scoop deftly with a spatula or poke with a tooth pick to lift it and place on a kitchen paper to drain off excess oil.
- Add ghee every time and repeat the process until you finish the mixture. Tasty tip - alternatively, deep fry in oil, or steam in idly moulds for 12 – 15 minutes.