Description: Thirukannamudhu is a divine offering made in Perumal temples, prepared using rice, milk, jaggery, and ghee. It’s mildly sweet, aromatic, and offered as neivedhyam during festivals like Vaikunta Ekadasi and Panguni Uthiram.
Ingredients
- Raw rice — ½ cup
- Full cream milk — 3 cups
- Jaggery — ¾ cup (powdered)
- Ghee — 3 tbsp
- Cashews — 10
- Raisins — 10
- Cardamom powder — ½ tsp
- Grated coconut — 2 tbsp (optional)
Steps
- Wash the rice thoroughly and soak for 15 minutes.
- In a thick-bottomed pan, add the soaked rice and 1 cup water. Cook until the water is almost absorbed.
- Pour in the milk and cook on low flame, stirring occasionally, until the rice becomes soft and creamy.
- In another pan, melt jaggery with ¼ cup water on low heat. Once melted, strain impurities.
- Slowly add the jaggery syrup to the cooked rice-milk mixture. Mix continuously to avoid curdling.
- Simmer for 3–5 minutes until it slightly thickens.
- In a small pan, heat ghee, roast cashews and raisins until golden, then add cardamom powder.
- Pour this over the Thirukannamudhu and mix well.
- Optionally, add grated coconut for extra flavor. Serve warm as prasadam.
Temple Tip: Always use fresh cow milk and jaggery for authentic temple taste. Avoid white sugar entirely.
