Om Namah Shivaya !🌼🌸🌻🌺🍃🙏
Shivaratri is in… May Lord Shiva bless you all. Lord Shiva’s divinity is going to bless the world on this auspicious day once again, to set everything in order.
Winter has just departed and spring has arrived, and Lord Shiva’s auspicious day is here around when devotees will immerse themselves in the celebratory spirit of this divine festival of Maha Shiva Ratri or Lord Shiva’s night.
As just any other hindu indian festival, food is an inherent part of the celebrations & sweets always occupy a special place whether it is a puja or any other auspicious celebration. Home made sweets are the preferred ones especially when you are on a fast i.e into your vrat days. Hence, this time, I am sharing this delicious and comforting sabudana fruit pulao recipe of mine to provide you with some foodie ideas on the occasion of Shiv raatri & I am sure you are going to love it. Check out the recipe here :👇
- Sabudana ( tapioca pearls ) , soaked – 2 cups
- Cut seasonal fruits (apple, pear & pineapple) – 1 cup
- Pomegranate seeds – 1/2 cup
- Raisins – as per your preference.
- Dates ( cut into bits)- 3
- Coconut (fresh or dried), cut into small pieces – 1/3 cup
- Chopped Dry fruits (Cashews & Almonds) – 1/2 cup
- Tutti Frutti – as per your requirement.
- Milk powder – 2-3 tsp
- Sugar – 1 cup or as per taste.
- Refined oil or any neutral oil or ghee – 1 tbsp
- Rose Water – 1 tsp
- Soak sabudana in water for 1 hour if you are using large sago pearls otherwise soaking for half an hour is enough.
- Drain the water completely & spread over a tray or a dish. Sprinkle 2-3 drops of oil over it, mix and keep aside for some time to let it dry.
- Heat oil or ghee in a pan. Add the soaked sabudana, saute for a while over a low flame or after putting off the flame to avoid clumping of the pearls together & keep aside. (Note : Do not overheat or saute the sago pearls for long over flame to avoid clumping, for a better granular feel of the pulao).
- Heat some sugar with little water in a pan. Caramelize it by stirring in continously. When the syrup turns thick enough add all the cut fruits, nuts, dry fruits, tutti frutti, raisins, dates and saute them all together till they get nicely coated with sugar.
- Bring down from flame & keep aside.
- Again melt sugar with little water in a pan & heat over a low flame to caramelize by stirring in continously. Add the sauteed sabudana when the syrup turns sufficiently thick and mix to coat the sago nicely with sugar.
- Add milk powder & mix well.
- Add the caramelized fruits & dry fruits and mix everything together over a flame kept on simmer or you may switch off the flame to prevent overcooking.
- Bring down from the flame, sprinkle little rose water, mix & let it cool.
- Serve it fresh. You can also store it for a day or two without refrigeration in a moderate climate.