Varamahalakshmi Vrata Recipes: 4 Easy And Tasty Festive Dishes You Must Try TODAY!
Wishing you a very happy Varamahalakshmi from entire Zee Kannada Kutumba. If you are wondering what to make today, try these traditional recipes.
Varamahalakshmi or Varamahalakshmi Vrata is a fast observed on the second Friday of the first month of Shravan. In 2019, the fast is to be observed today, i.e, 9 August. We have already compiled a list of things to keep in mind if you are observing the Varamahalakshmi Vrata, a festival that is widely celebrated in the name of Goddess Lakshmi, the wife of Lord Vishnu. The term Varamahalakshmi is derived from two parts; Vara meaning ‘Boon’ and ‘Mahalakshmi’, another name for Goddess Lakshmi.
Today, married women (in rare cases unmarried too) around the state, observe a fast the entire day with a lot of faith and devotion to please the Goddess. Since Lakshmi is a Hindu deity of wealth and prosperity, the women fast mainly for their husband’s well-being. On that note, while we hope you are having a successful vrata, here are some easy recipes that you can prepare before/after breaking the fast.
1. Mysore Pak Holige
Any kind of Holige, also known as Puran Poli in many parts of the country, will do on Varamahalakshmi. So here’s a super-delicious recipe of a twist to the usual Bele Holige. Let’s begin.
Ingredients: Mysore Pak, Chiroti rava (wheat-based rava-sooji), Maida, Cardamom powder, Oil
Preparation: Mash the Mysore Pak in a bowl followed by a pinch of cardamom powder for the extra zing. The filling is ready! Take 1/4 kg chiroti rava and add this to 50 gms of Maida. Mix in a bowl by adding some oil. Start adding water little by little to ensure you get a smooth dough. Then, divide the dough into equal balls. By applying some oil to your hands, start adding the Mysore Pak filling into the dough-balls. Think of momo-filling procedure for reference. Now, on a rolling board, add oil and sheet of plastic on it. Take the filling induced dough-balls and roll them on the plastic gently. Cook on a pan until golden-brown (p.s: you must cook only one side) and serve!
2. Sihi Avalakki
Avalakki, also known as thin beaten rice or poha, is another very common food of Karnataka and as you know can be prepared in two ways; sweet and savoury. Today, however, since it is a great festival we will look at a sweet dish of course. Let’s take a look at how to prepare the dish and what all ingredients will be needed.
Ingredients: Avalakki, Grated Coconut, Powdered Jaggery, Ghee, Cardamom Powder, Salt
Preparation: In a bowl, take 1/2 cup of grated coconut and add 1/4 cup of powdered Jaggery to it. The amount of jaggery depends on how much sweet you want the dish to be. Then add 1/2 tsp of ghee along with a pinch of cardamom and salt, if you like an extra zing. Mash everything together with your hands and add the avalakki. Mix everything up lightly and voila, a delicious dish is ready.
3. Gasagase Payasa
Payasa, also known as payasam or kheer in many parts of the country, can be prepared in your favourite style, but we have brought you an easier version if you don’t have much time on your hands. Gasagase is nothing but poppy seeds or khus khus seeds in English. Considered to be very healthy, learn how to make this yummy dish below.
Ingredients: Gasagase, Rice, Jaggery, Grated Coconut, Milk, Water, Cardamom
Preparation: Take 3 tbsp Gasagase along with 2 tsp of rice in a pan and dry roast it in a medium flame. Once the rice turns completely white, set the Gasagase and rice to cool on the side. Then using a mixer grinder add the poppy seeds and rice mixture along with 1/2 cup grated coconut and one cardamom. This has to be a smooth but runny paste so add water if necessary. Then, transfer it to a heating vessel and add 2 cups of milk, 1/2 cup of jaggery and a little more water. Keep mixing occasionally until the mixture comes to a boil and serve. The best part is, you have this dish hot or cold it will be equally delicious.
4. Kesari Bath
The universal favourite sweet-dish in Karnataka and can be found in any local restaurant is the famous Kesari Bath. Saffron, also known as Kesar/Kesari is the main ingredient in this dish, hence the name. In other parts of the country, this dish comes close to the sweet Sheera, made with rava or semolina. Quickly, let’s take a look at how to make this easy dish shall we?
Ingredients: Ghee, Cashews, Raisins, Sooji (Rava), Water, Sugar, Saffron Water, Cardamom Powder
Preparation: Take a pan and add 2 tbsp of Ghee followed by 10 cashews and 1 tbsp of Raisins. Roast all of this on low flame until the cashews turn golden brown. Only remove the cashews and set aside while adding 1/2 cup of rava to the same ghee which you used earlier. Roast for around five minutes on low flame and then set aside to cool. In another pan add 1 cup of water followed by the rava you had kept cool to earlier. Remember, you need to stir quickly until all the water is absorbed by rava and there are absolutely no lumps formed. Then, depending on how sweet you want the dish you can start adding sugar anywhere from 3/4th cup onwards.
On a low flame, stir until the sugar dissolves completely. While this is happening, soak a few strands of Saffron for approx 15 mins in 2 tbsp of water. To the pan in which the Kesari bath is cooking in, add the saffron water along with 1/4 cup of ghee and keep stirring. Once you are sure there are no lumps cover with a lid and cook for two more minutes. Switch off the gas and add the roasted cashews and 1/4 tsp of cardamom powder followed by a good mix and serve with additional dry fruit topping is you like.
Time to prepare these and let us know how it turned out for you, in the comments box provided below.
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