Sri Rama Navami Puja Prasadam Recipe List Items Importance

Sri Rama Navami Puja is a sacred Hindu ritual celebrated to honor Lord Rama’s birth with prayer, devotion, and special sattvik food offerings made without onion, garlic or tamasic ingredients. During this auspicious day devotees prepare, offer and enjoy specific dishes called prasadam (prasāda) — food blessed by the deity — such as traditional drinks, salads, sweets and more that symbolize purity, devotion and community joy.

Recipe Card: Sri Rama Navami Puja Prasadam

Ingredients For Traditional Sri Rama Navami Prasadam

Panakam (Sweet Jaggery Drink)

• 1 cup jaggery, grated (200 g)
• 4 cups water (1 L)
• 1 tsp dry ginger powder
• ½ tsp cardamom powder
• ½ tsp black pepper powder
• Juice of 1 lemon
• Pinch of salt

Neer Mor (Spiced Buttermilk)

• 1 cup plain yogurt (250 g)
• 2 cups water
• ¼ tsp roasted cumin powder
• 1 green chili, finely chopped (optional)
• Few curry leaves
• Salt to taste

Kosambari (Moong Dal & Cucumber Salad)

• 1 cup moong dal (split yellow gram)
• 1 cup finely chopped cucumber
• ¼ cup grated fresh coconut
• 1 tbsp lemon juice
• Salt to taste
• 1 tsp mustard seeds + 1 tsp oil + pinch asafoetida

Sabudana (Tapioca) Kheer

• ½ cup sabudana (tapioca pearls)
• 3 cups full cream milk
• ½ cup sugar (or to taste)
• ¼ tsp cardamom powder
• Chopped almonds & cashews for garnish

Sunnundalu (Telugu Urad Dal Laddus)

• 1 cup urad dal (black gram)
• ¾ cup jaggery, powdered
• 3–4 tbsp ghee
• ¼ tsp cardamom powder
• Optional: chopped nuts

Step-by-Step Instructions With Timings

1. How To Make Panakam (10–12 mins)

1. In a large pitcher, add grated jaggery and 4 cups water; stir until fully dissolved (3 mins).
2. Strain the liquid to remove any impurities (2 mins).
3. Add ginger powder, cardamom, black pepper, and pinch of salt (2 mins).
4. Squeeze in lemon juice and stir well (1 min). Serve chilled or at room temperature.

Panakam is traditionally offered to Lord Rama as a refreshing and cooling drink, especially during summer months (Wikipedia: Panakam).

2. How To Make Neer Mor (8–10 mins)

1. Whisk yogurt until smooth. Gradually add water for a homogenous texture (3 mins).
2. Add roasted cumin, salt and finely chopped green chili (optional) (1 min).
3. Toss curry leaves; serve immediately chilled or warm (2 mins).

3. How To Prepare Kosambari (15–18 mins)

1. Soak moong dal in water for 10 mins, then drain (10 mins soak + active 2 mins).
2. Mix cucumber, moong dal and coconut in a bowl (2 mins).
3. Heat oil, add mustard seeds and a pinch of asafoetida; pour seasoning over salad (3 mins).
4. Add lemon juice and salt; toss and serve (1 min).

4. How To Cook Sabudana Kheer (35–40 mins)

1. Soak sabudana in water for 20–30 mins (resting time).
2. Bring milk to a boil in a heavy pan (5 mins), add soaked sabudana (5 mins).
3. Simmer on low heat until pearls are translucent and soft (15–18 mins).
4. Stir in sugar and cardamom; garnish with nuts (5 mins). Serve warm or chilled.

5. How To Make Sunnundalu (25–30 mins)

1. Dry roast urad dal until aromatic and lightly golden (8–10 mins).
2. Grind roasted dal to fine flour (5 mins).
3. Mix jaggery, cardamom powder and ghee with the flour; knead to a halwa-like texture (5 mins).
4. Shape into small balls (laddu) while still warm (5 mins).

Importance Of Prasadam In Sri Rama Navami Puja

Prasadam means divine food that has been offered to the deity and received back as a blessing — deepening the devotional experience.

In the festival of Sri Rama Navami — celebrated as the birth of Lord Rama — offerings like Panakam, Neer Mor, Kosambari and sweets are prepared without onion, garlic or tamasic spices; this aligns with the pure, sattvik food tradition observed during puja and fasting rituals.

At temples and in homes across India, believers gather to listen to scriptures, chant Rama Nama, and offer these prasadam items as an act of devotion and gratitude — then partake in the blessed food with community members.

Pro Tips From Personal Experience

• When I visited a home puja in coastal Andhra Pradesh, the most refreshing items were Panakam and Neer Mor — they balanced the richness of sweets beautifully.
• Use fresh lemon juice in Panakam for the best zing; bottled lemon tends to be flat.
• Soak sabudana pearls thoroughly before cooking to avoid hardness in kheer.
• Prepare Kosambari right before offering so cucumber stays crisp and fresh.
• When splitting urad dal for sunnundalu, ensure the dal is completely dry after roasting for best texture.

Chef’s Notes: Substitutions & Storage Tips

• Substitutions: Coconut milk can be used instead of dairy for a vegan sabudana kheer.
• Cardamom powder can be replaced with cinnamon for a different sweet aroma.
• If jaggery isn’t available, unrefined sugar can serve as an alternative, though flavor changes.
• Storage: Store Panakam chilled for up to 24 hours, but add lemon only before serving to prevent sourness.
• Sunnundalu can be stored at room temperature in an airtight container for up to 5 days.

Nutrition Information (Approx. Per Serving)

Frequently Asked Questions

Why are these dishes offered during Sri Rama Navami Puja?

Traditionally the foods are pure, vegetarian and sattvik — reflecting devotion and respect for Lord Rama’s life and teachings.

Can these recipes be prepared ahead of time?

Simpler items like sabudana kheer and sunnundalu can be made a few hours ahead; salad items like Kosambari are best served fresh.

Is it necessary to avoid onion and garlic?

During puja and fasting, devotees generally avoid tamasic ingredients such as onion and garlic to maintain purity during worship.