The secret lies as much in the art of preparing it
as in the quality of the fruit that is used as the basic ingredient. It is the
small sized viruppāchchi plantains which account for it, the reason being that
they have very little water content. Incidentally, Viruppāchchi is the name of
a village (in the Palani Hills) where this particular variety of plantain is
grown and marketed. Crushed plantains apart, Panchāmirtam consists of kandasari
sugar from Kangeyam area, dates, kismis, sugar candy (kalkandu), cardamom and
ghee in proper proportions.
Serve 6-7
Ingredients
Plantains 100 numbers
Kandasani sugar 10 kgs
Dates 1 kg
Sugar candy 500 giris
Kismis (raisins) 500 giris
Ghee 250 giris
Cardamom 25 giris
Method
1) The plantain is crushed fully. Sugar is then mixed with it. Seedless
dates, sugar candy and kismis are added in the third stage. The last items to
go into the preparation are cardamom and ghee.
2) Panchāmirtam, collected after abhishekam, is
not only a delicious and nourishing food; but also has astonishing properties
which keep it in conditions suitable for consumption over a long period,
without refrigeration.
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