Today is Nagpanchami, first celebration of Shravan Mas. Panchami is praised to love snakes. It is a celebration in the respect of the Snake God, Shesha Nag. Individuals revere winds by offering milk and Puja. Snakes are adored since Vedic periods as they shield crops from getting harmed by rats and different rodents. Snakes are likewise a piece of the Puranas, they partook in 'Sagar Manthan', and is additionally worn by Lord Shiva around his neck. Panchami is praised in the long stretch of Shravan as per the Hindu logbook. The triumph of Krishna over the Kaliya wind is additionally recollected on this day. Hence, Krishna is known as 'Kaliya Mardan'. The celebration celebrates amid the blustery months. It is trusted that the celebration is to counter the expanded plausibility of snakebite amid this time. Individuals visit sanctuaries uncommonly devoted to snakes. Shiva sanctuaries are likewise swarmed amid this celebration, as snakes are viewed as dear to him.
We do puja of snake made with rangoli at our home and offer him drain. On this day, we make laddus of simmered chana dal as prasad. These laddus are called Tambittu.
Ingredients for roasted gram laddoo - Puthani tambittu
Grated dry coconut (copra) - 1 tbsp
Ghee (clarified butter) - 2 tbsp
Cardamom powder - 1/4 tsp
Roasted and crushed peanuts - 1 tbsp
Roasted til (sesame seeds) - 1 tsp
Roasted khaskhas (poppy seeds) - 1 tsp
Roasted gram (puthane, hurigadale, split dalia) -1 cup
Gud (jaggery) -1 cup (more or less according to taste)
Water - 1/2 cup
Step by step instructions for making Puthani tambittu
• Put the roasted gram / puthane in a grinder and grind to make a coarse powder.
• Heat a thick bottomed pan. Keep medium flame.
• Add 1/2 cup water and jaggery.
• When jaggery is dissolved, take off flame and strain through tea strainer to remove any impurities.
• Put the jaggery syrup back in the pan and heat again on low flame.
• Add the ground roasted gram powder, stirring and mixing all the time.
• Add grated coconut, ghee, cardamom powder, roasted Sesame seeds, roasted poppy seeds.
• Continue cooking on a low flame. The mixture will start to thicken.
• Remove from fire and let cool a little.
• The mixture dries fast. While the mixture is still warm, make laddoos (balls). Dipping your hands in water before you start making each ball will help as the mixture will be warm.
• Let laddoos cool completely.
Store in air tight container. Will keep for a week if you cook till it is almost dry.
