Atukula Prasadam Jaggery Recipe Best Easy Sweet
Atukula Prasadam Jaggery Recipe Easy Traditional Sweet
Atukula Prasadam Jaggery Recipe is a beloved **South Indian prasadam** traditionally prepared with *atukulu* (flattened rice also known as poha), jaggery, coconut and light flavorings that make it perfect for festivals like Krishna Janmashtami and poojas at TTD Official Website. This prasadam is simple to make, wholesome, vegetarian, and filled with natural sweetness from jaggery — a healthful alternative to refined sugar. The recipe below combines authentic ingredients, exact quantities, and cooking steps so you can make this divine offering at home.
Recipe Card
| Prep Time | 10 mins |
|---|---|
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Servings | 4 servings |
| Difficulty | Easy |
Ingredients With Exact Quantities
- 1.5 cups thick **Flattened Rice (Atukula / Poha)** – use the thick variety for best texture
- ¾ cup **Jaggery (Bellam)** – grated or powdered
- ½ cup **Fresh Grated Coconut** (or dessicated if fresh unavailable)
- ¼ teaspoon **Cardamom Powder** – for aroma
- 2 tablespoons **Ghee (Clarified Butter)** – optional but recommended
- 8–10 **Cashew Nuts** (optional)
- 8–10 **Raisins/Kishmish** (optional)
- 2 tablespoons **Water** – for jaggery syrup (optional depending on method)
Step-By-Step Instructions
Step 1: Prepare Atukulu
Place the thick atukulu/poha in a wide plate and sprinkle about ¼–½ cup water just to slightly soften the flakes. Let them sit for 5–10 minutes. They should become pliable but not mushy.
Step 2: Make Jaggery Syrup
Heat a small pan on medium flame. Add grated jaggery and 2 tablespoons of water. Stir until the jaggery dissolves and forms a smooth syrup. Strain to remove impurities if present. Reduce heat and simmer 3–4 minutes until slightly thickened. Understanding Atukula Prasadam Jaggery Recipe is essential.
Step 3: Flavor and Mix
Turn off heat. Add cardamom powder and grated coconut to the warm jaggery syrup. Mix well so coconut is coated and aromatic.
Step 4: Combine With Atukulu
Gently pour the jaggery mixture over the softened atukulu. Use a spatula or clean hands to mix thoroughly. Ensure each flake is evenly coated with jaggery and coconut.
Step 5: Add Crunchy Elements (Optional)
In a small skillet, warm ghee. Fry cashews until golden brown, followed by raisins until they puff. Add both into the mixing bowl. This step brings texture and richness to the prasadam. This relates to Atukula Prasadam Jaggery Recipe.
Step 6: Final Touches
Give a gentle final mix. Serve warm or at room temperature as *prasadam* or a sweet snack.
Pro Tips From Personal Cooking Experience
- When I visited my grandmother’s home in Andhra, she insisted on using **thick atukulu** — it absorbs jaggery better and keeps texture. Thin poha can turn mushy.
- Don’t over-soak the rice flakes. Excess water makes them soggy and loses the traditional flaky texture.
- Roasting the nuts and raisins in ghee adds depth. I personally recommend frying nuts just before serving so they stay crisp.
- Adjust jaggery amount to taste. Jaggery quality varies regionally — dark jaggery yields deep, rich sweetness.
Chef’s Notes
Substitutions
- If fresh coconut is unavailable, use high-quality desiccated coconut with a splash of warm water to rehydrate.
- For nut allergies, omit cashews and raisins. You can add toasted sesame seeds for crunch.
- Replace ghee with coconut oil if strictly vegan; note it changes the aroma slightly.
Storage Tips
- Store leftover prasadam in an airtight container at room temperature for up to 6–8 hours.
- For longer storage (up to 24 hours), refrigerate and add fresh coconut at serving time.
- If the mixture dries out overnight, sprinkle a few drops of warm water or milk before serving to soften.
Nutrition Information (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210-260 kcal* |
| Carbohydrates | ~45 g |
| Protein | ~2 g |
| Fat | ~6 g |
| Fiber | ~2 g |
*Nutrition estimate based on typical jaggery poha recipes and may vary with ingredient brands and portions.
Why This Recipe Matters
Atukula Prasadam is not just a recipe; it is tradition and devotion in a bowl. Many families in Andhra and Karnataka prepare versions of this sweetened atukulu during festivals, especially **Janmashtami**, because flattened rice symbolizes humility and simplicity in offerings to Lord Krishna. What surprised me most during my own family gatherings was how a simple mix of poha and jaggery can create such a deeply satisfying flavor that brings everyone together. Learn more about Atukula Prasadam Jaggery Recipe.
FAQs
1. Can I make this without jaggery?
You can substitute jaggery with sugar, though jaggery gives a richer flavor and micronutrients like iron that refined sugar lacks.
2. Is atukulu the same as poha?
Yes. Atukulu is the Telugu term for flattened rice, also called poha in many Indian languages.
3. Can this prasadam be offered to deities?
Absolutely. This sweet is traditionally offered as naivedyam during Hindu poojas and festivals, thanks to its pure ingredients and simplicity.
4. Why no milk in this version?
This version is dry and ideal for prasadam distribution; milk versions (like payasam) are another style but may not be ideal for distribution in temple contexts.
