Sprinkle sugar and serve. Mash the banana.It took one million grains to fill up the 20th square and one million-million grains for the 40th. Make a cone out of the vayana leaf (a type of bay leaf) and hold it together with a toothpick or coconut stem.Chef Soju Philip is Executive Chef, Club Mahindra Resorts Poovar, food, attukal temple, lord krisha. Heat oil and the balance ghee in the unniyappam mould, heat it well and pour a spoonful of batter into each mould of the vessel and cook on a moderate fire. Mix rice flour, mashed banana, jaggery syrup, spice powders and sesame seeds, and make a smooth batter.IngredientsPounded red rice 500 gmSugar 1.5 litres

MethodMix milk and water and pour into a brass urli (container) and boil. Add cardamom powder and mix well. The king agreed to this condition and realised he was in a fix only after losing the game. Melt the jaggery with little water in moderate heat and strain and keep aside.As per legend, Lord Krisha appeared as a غير مجاز مي باشدe before the ruler Chempakasseril Pooradam Thirunal Devanarayan Thampuran and challenged him to a game of chathurangam (shatranj).Every temple has some prasad (edible offering) or the other — first offered to the deity and then distributed among devotees — but a few of them become famous simply for their taste. Remove from the oil and strain.

IngredientsRaw rice flour 500 gmJaggery 300 gmYellow bananas 3Coconut shredded ½ cupCardamom powder ½ tspDry ginger powder ½ tspCumin powder ½ tspCoconut oil for fryingBlack sesame seeds1 tspGhee 100 mlSalt a pinchMethodHeat ghee in a pan and fry the coconut pieces in that and keep aside. Another delectable yet simple dish is therali, a steamed cake offering, at the Attukal temple. Not only did the prediction come China BMC Mould true but the prasad also became famous throughout the state and is prepared in front of the idol. Serve hot.The غير مجاز مي باشدe said all he wanted was some grains to be placed in each square of the board in a particular sequence, that is, one grain in the first square, two in the second, four (22) in the next and so on.Krishna then revealed his identity and gave the king the option of repaying by offering paal payasam to devotes free every day till the debt is cleared. He took it to a nearby Shiva temple and made it a minor deity there. Grate the coconut and mix together. The king, proud of his mastery of the game, accepted and promised to part with anything if he lost.While the traditional method involves a long-drawn process of cooking, it has been tweaked for the benefit of home chefs.IngredientsRice flour roasted 600 gmJaggery 400 gmYellow bananas 5Coconut 1Cardamom powder 1 tspMethodPowder the jaggery and mix with rice flour. Fill the cone with the rice mixture and steam it for 20-25 minutes.Kotarakkara UnniyappamKotarakkara UnniyappamThe story goes that Perumthachan, a master builder of yore, was carving a jackfruit log when the figure of Lord Ganapati suggested itself.Attukal TheraliAttukal TheraliAttukal Devi temple near Thiruvananthapuram with its famous Ponkala festival holds a Guinness World Record for the highest number of women devotee participation. He predicted that though the father is the main deity, the son (Ganesh) will eventually be more popular. Turn around the unniyappam and fry till all sides are brown in colour and cooked well. Remove from fire. Add the washed rice and cook on a low flame for 4-6 hours till the rice has cooked and the mix had condensed to one fourth.

A sweet porridge made of rice and jaggery is a special offering and so is a steamed cake known as therali. It is believed that their taste and texture can’t be reproduced anywhere else even if one were to use the same ingredients. There are also stories on why and how they came to be associated with a particular temple or deity. He then asked the priest to give prasad and he prepared unniyappam with rice flour, bananas and jaggery.

Many of these heritage recipes are passed down the generations and often kept a well-guarded secret. Once the rice has cooked and reached the required consistency, add the sugar and mix well.Ambalappuzha paalpayasam (Sweet rice and milk pudding)There is an interesting story behind the paal payasam offered at Sree Krishna temple, Ambalapuzha, in Alapuzha.25 kgFresh milk 5 litresWater 2. The royal granary soon ran out of rice as it required a trillion tonnes of rice to fill 64th square, according to one estimate. The practice continues and the Lord is believed to be present to partake of the offering.In Kerala, one of the most well-known is the paal payasam — a kheer made of rice and milk — which is the prasad at the Ambalapuzha Sree Krishna temple in Alappuzha. Equally famous for its taste is the unniyappam (dumplings made of rice flour, jaggery and banana) at Kottarakkara Ganapati temple in Kollam