New Delhi– To celebrate the auspicious occasion of Maha Shivratri, Ravish Mishra, Executive Chef, The Westin Goa shares a recipe for making Lord Shiva Bhog.
HURIGADALE TAMBITTU HEMP
AMOUNT OF INGREDIENTS (for 3 servings)
1 cup split chickpeas
Half cup of desiccated coconut (dry)
Jaggery (Grated) Half cup
Clarified butter (Ghee) Half cup
Poppy seeds 1 tbsp
Cardamom 2 large pieces
Hemp Seed 20 Gms
Dried Hemp Leaves (Opt.) 5 Gms
. Roast the chana dal until it releases a sweet aroma.
. Grind the roasted dal with cardamom into a fine powder.
. Roast the poppy seeds until they crackle, giving off a good aroma. Be careful not to burn the seeds with overheating.
. Roast the dried coconut until crispy. Let cool a bit. And then grind it into a coarse powder.
. Heat the ghee in a heavy saucepan.
. Stir in the Jaggery. Keep stirring over medium heat until the Jaggery dissolves, forming bubbles.
. Add the coarsely ground coconut, then the poppy seeds. Stir quickly.
. Finally, empty the powdered chana dal into the pan and turn off the heat. Mix thoroughly adding the roasted hemp seeds and dried hemp leaves. Add some extra ghee in case you think the mixture is too dry. Take small portions of the mixture to make the Tambittu or ladoos.
. Top well with chopped rolled puff dried fruits and serve well with Thandai!
The NEIVEDYAM is ready to be offered to Lord Shiva!
TIPS & TRICKS:
. Traditionally, these Tambittu are bound entirely by Ghee and Jaggery only. This improves their shelf life on the counter without refrigeration and also provides much-needed heat during colder months.
. If you want to reduce the amount of ghee used, substitute it with an equal amount of ghee and milk.
. If using milk, bring it to a boil with ghee before adding Jaggery.
. Also note that using milk in making Tambittu means these will need to be refrigerated. (IANS)