Srirangam Jeera Sweet Prasadam | Margazhi Month Temple Prasadam Recipe Day 1

Day 1 - 1st Prasadham

Margazhi month is a sacred time in the South Indian spiritual calendar, especially in Vaishnavite temples, where prasadam preparation becomes an act of devotion rather than just cooking. During this auspicious month, traditional Iyengar temple prasadam recipes take prominence, prepared with purity, restraint, and deep cultural meaning. As part of our Margazhi Month Temple Prasadam series, we are sharing authentic prasadam dishes inspired by temple madapalli traditions—exactly as they are prepared and offered.

In this blog post, we share the recipe for the famous Srirangam Jeera Sweet, a unique and traditional prasadam associated with Sri Ranganathaswamy Temple, Srirangam. This prasadam is known for its soft texture, gentle sweetness, and subtle flavouring, making it distinct from regular household sweets.

Margazhi Special Temple Prasadam Series

Each day during this Margazhi season, we are preparing and sharing one temple prasadam recipe, staying true to traditional methods followed in South Indian temples. This initiative is our humble way of preserving and passing on Iyengar culinary heritage through simple, sattvic, and time-tested recipes.

You can watch the full video preparation of this prasadam on our YouTube channel. The link is shared below in this post.

Srirangam Jeera Sweet – Temple-Style Prasadam

Ingredients

  • 1 cup semolina (roasted rava)

  • 1 cup jaggery

  • 1 cup kalkandu (sugar candy)

  • Cashews and raisins (as required)

  • Ghee (as required)

  • 1 teaspoon cardamom powder

  • A pinch of pacha karpooram (edible camphor)

Step-by-Step Method (As Prepared in the Video)

  1. Heat 2–3 tablespoons of ghee in a pan. Add cashews and raisins, roast until golden, and keep them aside.

  2. In a wide pan, heat 1 tablespoon of ghee and add 1 cup of semolina (rava). Roast gently until fragrant, taking care not to burn it.

  3. Add 2 cups of water to the roasted rava and cook well until the rava is soft and fully cooked.

  4. Once the rava is cooked, add jaggery and kalkandu. Stir continuously until they melt completely and form a glossy, slightly slimy texture.

  5. Cook this mixture for 10 to 15 minutes, allowing the sweetness to blend well with the rava.

  6. Add 2 more tablespoons of ghee, mix thoroughly, and continue stirring for a smooth consistency.

  7. Finally, add the roasted cashews and raisins, 1 teaspoon of cardamom powder, and a pinch of pacha karpooram.

  8. Mix well. The Srirangam Jeera Sweet prasadam is now ready to be offered and served.

About This Temple Prasadam

Srirangam Jeera Sweet is a beautiful example of how temple prasadam balances taste, simplicity, and sanctity. The use of jaggery and kalkandu together gives this sweet a mild, layered sweetness, while cardamom and pacha karpooram add the unmistakable aroma associated with temple offerings.

Prepared without excess richness or embellishment, this prasadam reflects the dignity of Iyengar madapalli cooking, where every ingredient has a purpose and every step is mindful.

Watch the Video Preparation

You can watch the complete preparation of this prasadam in our YouTube video linked below, where the process is shown step by step as prepared during our Margazhi special series.

 

Follow Our Margazhi Temple Prasadam Series

Each day during Margazhi, we continue to share authentic temple prasadam recipes through our blog, Instagram reels, and YouTube videos. If you enjoy traditional South Indian temple food and Iyengar-style cooking, we invite you to follow along and support our journey. ЁЯЩП

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