TRADITIONAL PRASADAMS IN TEMPLES

 

Veda’s suggests performing puja 5 times a day.

Once in the early morning between 4:30 AM to 5:00 AM in the Brahmi muhurtham,

Followed by puja at 9 AM,

Mid-day puja at 12:00 PM. After which you have to allow God to rest.

Perform Sandhya puja again in the evening between 4:30 PM and 6:00 PM.

Followed by Shayana puja at 9:00 PM to put the God to sleep.

 At every puja, food is offered to the Lord and the same is offered to the devotees as Prasadam. The prasadam is to be consumed by attendees as a holy offering. The offerings may include cooked food, fruits, and confectionery sweets. Vegetarian food is usually offered and later distributed to the devotees who are present in the temple.

 In North India Peda and Laddus are common prasadam in most temples. You see rows of Mithai shops selling them outside temples. In South India, it is Payasam, or the temple food that everyone looks forward to. Puffed rice and Ilaichidana are common dry prasadam to take home with you.

 The following are the major prasadams distributed to devotees in temples in South India

 

MUDGANNAM (GHEE PONGAL)

TINTRINIRAS ANNAM (TAMARIND RICE-PULIHORA)

DADHYODHANAM (CURD RICE)

GUDANNAM (JAGGERY RICE, CHAKRA PONGAL)

SAKANNAM (KADAMBAM)

SHAKKARANNAM (RAVAKESARI)

Here is a brief account of one of these prasadams:

Rava Kesari is an essential dish in temple cuisine and is often given as 'prasadam' (offering) during religious ceremonies. The dish's cultural significance comes from its connection to temples, where it represents divine sweetness and good luck.

Rava Kesari comes from the southern Indian states of Karnataka and Tamil Nadu, and it has been a staple in South Indian homes for generations. It is made with semolina (rava), ghee, sugar, and water, making a tasty and fragrant dessert. This is a typical dessert made for holidays, special events, and religious rituals.

Rava kesari also known as kesari bath is a popular south Indian breakfast dessert made of semolina, ghee, saffron, nuts and sugar. Rava meaning semolina and Kesari refers to saffron color. It is flavored with cardamom powder.

Kesari typically is made from Sooji (or Rava/coarse semolina) with water, ghee and sugar playing predominant roles followed by aromatics. Sheera, is usually made from Coarse semolina (just like Kesari) with milk, ghee, water, and sugar with the emphasis more on the addition of milk in this case.

Do consume this prasadam when you are offered in the temple.