Sindhi choori for Satya Narayan Prasad /Sindhi Kutti /Choori/ Bhogaro- Parsad for Shree Satyanarayan Pooja
BY DISHA LAHORI
Kutti or Choori is a sweet that is generally made as a prasad for Satyanarayan pooja in Sindhi families.
Guru Purnima is the Full Moon Day in the hindu month of Ashad (July-August) and observed as the auspicious day by all Indians. This is the day when Disciples worship/perform the pooja for their respective Gurus. So initially Guru Purnima as a “Teacher’s day” Kutti or Choori is a sweet that is generally made as parsad for Satyanarayan Pooja in Sindhi families. It is offered with lots of fruits and panchaamrit. After Pooja is done, this is distributed among family and friends. Sindhis normally do Satyanarayan pooja on every Purnima ( full moon day) of every month. This is one of the most widely performed pooja of shree Satyanarayan (Lord Vishnu) in different states of India, with their own belief and different ways. Kutti/Choori in olden days used to be eaten as breakfast with sindhi papad but now it’s mainly made and used for serving as Parsad only.
Choori for Satya Narayan Prasad
INGREDIENTS
• 1 cup wheat flour
• 5-6 tbsp ghee
• 1/2 cup sugar
• 10 – 15 raw peanuts( optional )
• 1 crushed green cardamom (optional)
In a heavy bottomed pan add ghee.Immediately add the flour.
Roast the flour on very slow flame stirring continuously. Add crushed cardamom.
Roast till the flour lends out a wonderful aroma and turns golden. This will take around 20 mins.
Add peanuts when it’s almost done, just few mins before switching off the flame.
Remove from the flame and keep the vessel aside. Do not cover.
In a separate pan, add sugar with 3-4 tbsp water and 1 tsp ghee.
Keep stirring and cook on high flame until the mixture becomes frothy and sticky liquid.
Remove from the flame and keep stirring until that liquid turns into grainy sugar again. This process is called ‘Tagar’. If your mixture turns lumpy in any case, you can always grind the lumps in a mixer.
Add this sugar to roasted lukewarm flour. Mix properly and Prashad is ready.
When eating you will get that sugar crunch in the mouth.
NOTES –
You can skip the step of Tagar and can directly add sugar to flour.
Many people grind the sugar and add to flour.
Ghee should be in a proportion else churan / kutti will turn dry and it will stick to your palate.
Remember browning is very important step. After adding sugar, churan turns little lighter.
This is very a simple recipe with a few ingredients.
The only thing you need is a lot of patience while roasting it. It should be on very low heat and it should be continuously stirred to get the right taste.
If you don’t roast it properly, you might find it to be like an over burned flour taste or raw flour sticking to your teeth.
Some do replace peanuts with dry fruits .
Sindhi choori for Satya Narayan Prasad /Sindhi Kutti /Choori/ Bhogaro
Mary Anthony
Visitor Rating: 5 Stars