Annavaram Prasadam Recipe | Real Annavaram Prasadam Recipe | Sri Swamy Vari Prasadam | How to Make Annavaram Prasadam
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Annavaram Prasadam Recipe | Real Annavaram Prasadam Recipe | Sri Swamy Vari Prasadam - Satyanarayana Swamy is the Lord of the bountiful and it is considered auspicious to perform a special Puja for Him for prosperity, protection and peace.
Annavaram Prasadam is the holy offering to the Lord that is among the most delectable of Prasadams anywhere. So, if you are performing Satyanarayana Puja, or for that matter, any Puja at home, do make Prasadam the way it is made at Annavaram.
Annavaram Prasadam is not just a food item. It is not just a holy offering. It is a taste associated with a deity we love. It brings memories of time at the temple and the holy Prasadam, served hot in a leaf plate. I am sure you had literally eaten the last morsel off the plate, relishing both the taste and after taste.
Here is the recipe that gives you exactly that kind of memorable taste. It is extremely easy to make. But its colour, taste, aroma depend on the ingredients and the way you make it. There are truly no words to describe how delicious this wheat, sugar and jaggery mixture is, provided it is cooked right.
Many people have been asking me about this recipe, but I wanted to share it only after I got it precisely right, the original way. In fact, I had to really work hard to get the original recipe for Annavaram wheat semolina Prasadam. But, it has been my good fortune to get to know not just the recipe but also many other interesting things. And here I am, sharing them with you.
Is it true that they mix all these things in the Annavaram Prasadam mixture?
Some say that Palm Jaggery was used in Satyadeva Prasadam, that old Jaggery is used and that a little honey is added to the mixture at the end. I had asked the cooks at the Annavaram temple complex if this were true. The cooks said they were not aware if such a thing was done earlier but shared the recipe that they follow now. And these are professionals who have been making this Prasadam for at least 50 years. I followed their recipe and got the exact taste of Annavaram.
There are some small but crucial tips at every step of this recipe. If you follow them, you can make tasty Prasadam for any special occasion.
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Tips
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Only Red Wheat Semolina should be used.
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For a cup of Wheat Semolina, one cup Sugar, one cup Grated Jaggery, 3-4 cups of water. You can use Brown Sugar, if you like.
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Usually they use both Sugar and Jaggery for the Prasadam but you could make it with just Jaggery too.
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Dry fruits are added usually to these holy offerings. But not to Annavaram Prasadam.
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Alum is a very important part of the spices. It helps to keep the Prasadam soft and moist even after cooling down.
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Alum is used to clean water and at home to ward off evil eye.
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After Semolina is cooked and gets mixed into molten Sugar and Jaggery and then boils in the syrup, it attains a golden colour and a great taste.
Annavaram Prasadam Recipe | Real Annavaram Prasadam Recipe | Sri Swamy Vari Prasadam | How to Make Annavaram Prasadam - Recipe Video
Annavaram Prasadam Recipe | Real Annavaram Prasadam Recipe | Sri Swamy Vari Prasadam | How to Make Annavaram Prasadam
Prep Time 10 mins- Cook Time 45 mins
- Total Time 55 mins
Servings 15
Ingredients
- 1 cup Red Wheat Semolina
- 1 cup Sugar
- 1 cup Grated Jaggery
- 1/3 cup Ghee
- Nutmeg the size of a Rice grain
- 1/4 tsp Alum
- 4-5 Cardamoms
- 2 Pinches Saffron
- 3 Water
Instructions
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Grind Nutmeg, Alum, Cardamom and Saffron into a fine powder and set aside.
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Take a thick-bottomed pan and slow roast Red Wheat Semolina on a low flame until it turns white. And set aside.
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Add 3 cups of water to the same and let the water come to a boil on a high flame.
- While the water is boiling, add the roasted Wheat Semolina , cover it and cook it until soft, on a medium flame.
- Add sugar to the cooked Wheat Semolina, let it melt and keep stirring for about 20 minutes until it turns into a beautiful colour. Then add grated Jaggery and let it melt.
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The Jaggery melts fully, becomes a syrup and rises to the surface and keeps bubbling. Then pour ghee, leave it on the surface without stirring, cover it and leave it like that for 5-6 minutes.
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The mixture cooks in the ghee for 5-6 minutes and turns into a beautiful golden colour. Then add the powdered spices, mix well, wait until it thickens and remove from the fire.
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If the Prasadam is wrapped in a natural leaf plate while still hot, it takes the fragrance of the leaf as well and tastes exactly like the way Annavaram Prasadam tastes.
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