Ugadi is the festival which marks the beginning of a new year and is celebrated with festive fervor in the states of Karnataka and Andhra Pradesh. It welcomes the new beginning with nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness.
Ugadi special menu includes Ugadi Pachadi, Mamidikaya Pulihora (Raw Mango Rice) , Mamidikaya Pappu (Mango Dal), Bottle gourd Kheer, Bobbatalu (obbattu) , Obbattu saaru etc.
Bottle gourd Kheer
Ingredients:
Boiled milk – 3 cups
Grated bottle gourd (after squeezing the water out) – 1 cup
Sugar – ¼ cup
Cardamom powder- 1/2 tsp
Saffron – A pinch mixed with 1 tsp milk
Roasted cashew nuts/almonds – 5-6
Ghee – 1/2 tbsp
Method of preparation
In a heavy bottom pan, add ghee and toast the cashew nuts and almonds till golden brown. Remove and keep aside.
In the same vessel, add the grated bottle gourd and saute for 5-6 mts. Add the boiled milk and simmer for 15 mins, stirring occasionally.
Add sugar and simmer for another 10minutes
Add the cardamom powder, saffron and roasted cashews and almonds. Serve chilled.
