Madurai Meenakshi Temple Prasadam Gudannam | Nei pongal
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Softly cooked Rice, mixed with three times Jaggery and a lot of Ghee is offered to the holy Madurai Meenakshi goddess as Prasadam.
Gud is Jaggery in English and Annam is Cooked Rice. In Lalitha Sahasranamam, the 494th name Gudanna Preetha Manasa refers to this Jaggery Rice which is a favourite of the Goddess. This is almost similar to the Sugar Pongal made by Telugu people but they use split Green gram in it .
The traditional way of making this recipe has only Rice, Jaggery and Ghee. This is mostly offered in Mysore Chamundeswari temple and Madurai Meenakshi Temple.
Tamilians offer this Jaggery Rice along with a Banana as Prasadam. Though it's an easy recipe, follow the tips to get a perfect taste.
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Tips
Rice:
- Rice will get cooked softly if you soak it for some time. Press the cooked Rice with a spatula to make it smooth.
Jaggery:
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Jaggery is always three times the quantity of Cooked Rice. It is enough to for the Jaggery to get dissolved in water. It need not be made into a syrup
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Old Jaggery gives a good colour to the Rice.If at all you are using new Jaggery, cook it for a longer time, adding water so that the Rice gets a good colour.
Ghee:
- Keep on adding the Jaggery Water slowly to the Cooked Rice. Add Ghee while stirring.
Madurai Meenakshi Temple Prasadam Gudannam | Nei pongal - Recipe Video
Madurai Meenakshi Temple Prasadam Gudannam | Nei pongal
Prep Time 1 min- Soaking Time 30 mins
- Cook Time 25 mins
- Total Time 56 mins
Servings 6
Ingredients
- 1/2 cup Soaked Rice
- 2 cups Jaggery
- 1/2 cup Ghee
- 3 - 4 Cardamom
- 2 Pinches Raw Camphor
- Cashew - fistful
- 2 1/4 cups Water
Instructions
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Cook the soaked Rice with 1.5 cups water in a pressure cooker on a medium flame till you get three whistles. Once the steam is let out, press it with a spatula to make it soft.
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Mash the Jaggery and add the remaining Water in it and cook till it melts and keep it aside.
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Add the Jaggery Water to the cooked and mashed Rice adding some Ghee .Stir and cook it till the Rice absorbs the Jaggery Water. Keep adding Ghee while stirring it.
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It may take upto 20 minutes for the Rice to become soft and Ghee to float to the top. Then add Raw Camphor, Cardamom powder. Mix well and remove it from the fire.
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Fry the Cashews in the remaining Ghee till they turn golden brown. Add them to the Rice and serve hot or cold.
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