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    Home » Sweets & Desserts » Samba Godumai Kesari, Navadhanya Sundal | Navaratri Sundal Recipes | Navaratri Recipes

    Samba Godumai Kesari, Navadhanya Sundal | Navaratri Sundal Recipes | Navaratri Recipes

    Published: Oct 2, 2011 · Modified: Sep 23, 2020 by Srivalli · 3 Comments

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    For Navaratri Pooja's Day 5 neivedyam was Kesari made with Samba Godumai Rava and a savory Sundal dish made with Navadhanyas.
    Being a sunday we were bound to get carried away with the usual Sunday activities. We have relatives visiting us, Amma's younger sister, her daughter in law and kids. They were much taken in by the celebrations and they visited the local temples that were really decked up because of Navaratri poojas. We have two Amman temples new by and they have kept golu and have special poojas everyday.

    I settled for a simple two neivedyams as I wasn't able to plan anything else. As I had said, I have got three different ravas, now my task is to identify them properly. I find that these two terms, Bansi Rava and Samba Godumai are loosely interchanged and used. I wish someone could clarify this doubt as I find that both the grains are different in their looks. Will put up the pictures soon.

    Meanwhile let's enjoy this kesari made with Samba Godumai and a Navadhanya Sundal. I got a ready mixed Navadhanyas and packed. It had channa, both kabuli, brown channa, green chickpea, red rajma, green and white peas, soya, black eyed pea, mochi etc.

    Coming to Kesari, anything that's made with the rava or the fine grains along with either water / milk and cooked to a thick sweet texture is called as Kesari in my books.
    Whereas Halwa is always cooked with milk, fruits, nuts, vegetables can be purred and made into Halwa. Mostly it's loose in flowing consistency, while some versions can be formed into pieces, yet they are soft to eat.
    And burfis are mostly brittle (when made with nuts/ flour), holds it's shape naturally and can be handled without making a mess.
    Ok that's for what I know, do let me know if you have any other explanation.

    Samba Godumai Kesari

    Samba Godumai - 1 cup
    Sugar - 2 cups
    Water - 2 cups
    Cardamon a pinch
    Ghee - 2 tsp

    Cashew nuts few

    How to make Samba Godumai Kesari:
    Heat a non stick pan, add 1 tsp ghee, saute the rava till it starts getting roasted. takes about 4 -5 mins.
    Remove and keep side. In the same pan, add water, bring to boil. When the water starts rolling, add cardamon, add the roasted rava slowly and mix well. 
    When you are done with all the rava, add the sugar slowly, mix everything and simmer with lid covered. Cook for 10 mins. Towards the end the the kesari starts to come together, add another tsp of ghee, roasted cashew nuts.

    Serve hot

    Navadhanya Sundal

    I used a ready mixed pack of Navadhanya, you can easily make it yourself.

    Ingredients Needed:

    Navadhanaya lentils - 1 cup
    Water - 1 & 1/2 cups
    Salt to taste

    Seasoning:

    Oil - 1 tsp
    Curry leaves few
    Mustard Seeds, Urad dal - 1/4 tsp
    Green Chillies - 2 medium
    Red Chilies - 2 medium
    Fresh Coconut, grated - 2 tsp

    How to make Navadhanaya Chundal:
    Wash and soak the lentils overnight. Change water two times before pressure cooking. 
    Take enough water to cover the lentils, pressure cook for 3 whistles. Allow the pressure to fall. check if the lentils are cooked. Water will still be there, add salt and cook in open till all the water evaporates.
    Then heat a non stick pan with oil, add the seasoning ingredients, saute well. Add the cooked lentils. 
    Finally garnish with grated coconut.

    Hope you had a wonderful day at home. Looking forward for the week to come.

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    Samba Godumai Kesari, Navadhanya Sundal | Navaratri Sundal Recipes | Navaratri Recipes

    Occasion Navaratri
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Priya says

      October 02, 2011 at 12:05 pm

      Kesari looks super delicious, nutritious sundal makes me hungry..

      Reply
    2. divya says

      October 02, 2011 at 1:37 pm

      Wowwwwwww... looks so delicious and tempting..

      Reply
    3. ruchikacooks says

      October 03, 2011 at 3:14 pm

      Happy Navrathiri vallika. Kesari looks tasty, perfect combo- sweet and karam with coffee 🙂

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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