Annavaram Sathyanarayana Swamy Prasadam

Sathyanarayana Swamy Vratham is one of the main poojas which we try to do at home at least once a year. Though this vratham can be performed at any day of the month with at most dedication, ekadasi and pournami days are considered to be the most auspicious days for performing this vratham. When I think of this vratham, I cannot stop thinking about the yummy prasadham we make at home for this vratham. In Annavaram where the Sathyanarayana Swamy temple is located, they make this everyday as Neivedhyam and distribute it to the devotees. Its made of broken wheat , jaggery and plenty of ghee. Oh, the aroma of this prasadam will take you to heaven and it just melts in your mouth.I made with 3 cups of broken wheat as we all have sweet tooth. You can make it with 1 cup of broken wheat rava too. Reduce the other quantities while making and enjoy. 

Ingredients

Broken Wheat Rava - 3 Cups
Jaggery powdered - 2 cups
Sugar - 2 cups
Cardamom Powder - 3 tsp
Pachai Karpooram / Cooking camphor - 1 small pinch
Saffron - Few Strands
Whole Milk - 2 Cups
Water - 6 Cups
Ghee - 1 Cup
Cashew Nuts - 2 tbsp
Dry Grapes / Raisins - 2 tbsp


Method

• In a thick bottomed cooking vessel, add a tbsp of ghee and fry the Cashew nuts and raisins till they get golden brown. Store them in a container separately as they need to be added at the end.
• In the remaining ghee, add the broken wheat rava and fry them for few seconds. Add the milk, saffron strands and water and cook them well.
• Once they are cooked perfectly, add jaggery and sugar into the vessel. It would start melting and the mixture would turn slightly watery. 
• Add 1/4 cup of ghee and stir the mixture on medium heat. Slow cook the mixture till the consistency gets little thicker. 
• Add the crushed cardamom powder, cooking camphor into the mixture and add the remaining amount of ghee into the vessel at intervals.
• Cook the prasadam on medium heat till the consistency gets perfect and comes to a thick semi solid halwa.
• Garnish with the roasted cashews and raisins and offer the prasadham to Sathyanarayana Swamy.

Notes / Tips 

• Slow cooking greatly helps in getting the right consistency.  
• The ghee you added will ooze out on its sides completely after its cooked perfectly.
• Addition of cooking camphor, saffron strands, cardamom greatly enhances the aroma and taste of this prasadam.
• Some people make this prasadam using only Sugar too but I added Jaggery and Sugar equally just to get the exact taste of the Annavaram prasadam.