Shalyanna it’s an authentic and aromatic rice, that is flavoured with Jaggery, coconut and cardamom. It’s usually prepared in Udupi, Karnataka side.
Usually we prepare this rice during Deepa namaskara, Chandi homa( an offering made into fire) or any Pooja that is especially for goddess Durga.
And I always remember that my mother used to prepare sweet dish, using Jaggery on Fridays. She does Laksmi Pooja on every Fridays so that she can offer to goddess Lakshmi.
So today it is Ayudhapooja, 8th day of Navaratri ..Thought of preparing this sweet dish to offer ma Durga.
- One cup rice
- Jaggery 3/4 cup
- 2 or 2 1/2 cup milk
- Fresh Cardamom powder half tsp
- Saffron extract few
- Ghee 2tsp
There are two methods to cook rice
- Pressure cook the rice with milk like how we normally cook them.
- Soak the rice for half an hour or 1hr, then heat the milk, put the rice and cook slowly by steering it.
Once the rice is done add jaggery, after the jaggery become hard, add cardamom powder and saffron. Then two tsp of ghee mix well. Switch off the flame.
Tips: don’t make the shalyanna so hard while cooking, because once it’s cool down it become bit hard.
You can adjust the sweetness according to your taste.
Even you can add dry fruits if you want to.
If the shalyanna become so hard, add milk and cook for 2min.