6 August, 2020

Parimala Prasada | Mantralaya Prasada |

ಪರಿಮಳ ಪ್ರಸಾದ | ಮಂತ್ರಾಲಯ ಪ್ರಸಾದ |

Mantralaya – located in Andhra Pradesh, India is a major centre of pilgrimage for Hindus belonging to the Madhwa sect. Madhwas are Hindu brahmin communities in India, who follow the dwaita philosophy propounded by a great philosopher Sri Madhwacharya.

Parimala Prasada is the naivedya/prasada which we get in Mantralaya Sri raghavendra swamy mutt and it is as famous as the Tirupati laadu/ladoo and the Panchamruta of Palani. No one would ever miss these Prasadas whenever they visit these places for their journey is incomplete without obtaining the same.

This prasada is named after a grantha called Sudha Parimala – a Sanskrit work on Dwaita philosophy written by Sri raghavendra gurugalu

Since the time I watched the video of Kulkarni’s world on you tube, I wanted to make this sweet delicacy at home and today I could do so. I’m not aware of the method, quantity of the ingredients they use in Mantralaya mutt to make this burfi, but in that video he mentions that semolina, sugar and ghee are mainly used in this recipe. So just followed my instinct and made this and the outcome is really satisfactory. The main flavor/aroma of this Prasada is of the Pachha karpura/edible camphor, so have added that to the burfi.

Ingredients : measuring cup used – 250 ml, makes 12 burfi pieces of below shown size

Chiroti rave/fine quality semolina – 1/2 cup
Sugar – 1/2 cup
Water – 1/4 cup
Ghee – 3 tbsp
Cashews & almonds – 10 each
Saffron strands – 1/8 tsp + a fat pinch of orange food color, soaked in a spoon of water
Pachha Karpura/edible camphor – 2 fat pinches

PROCEDURE :

To begin with soak the saffron strands in a spoon of water also add in the food color, stir and set aside
Chop both the cashews & almonds
Grease a tray/plate with ghee and keep it ready

Gather together sugar and water in a small vessel/container, stir continuously until the sugar dissolves, then add the soaked saffron water and boil further to get one string consistency

Heat ghee in a pan/kadai, put chopped nuts and rave/semolina, roast until the raw smell vanishes and you get a nice aroma without burning on medium heat

Now slowly add the sugar syrup, camphor and stir continuously and let it cook until the mixture becomes thick (no need to cook until the mixture leaves the edges, for it becomes too dry, so stop cooking when the mixture turns too thick)