Sarapulli ( Dedicating my 1000th post to Lord Jagaanaath )
There is a very interesting legend about the Char Dhams. It is said that the Lord takes his daily bath at Badrinath, dresses up at Dwarka, drops in for a feast at Puri and then finally takes off for a snooze at Rameshwaram. No wonder it ties up neatly with the tradition of the six daily offerings made at Lord Jagaanaath's abode. Anyone who has tasted the 'abhada' or Lord Jagaanaath's Mahaprasad will entirely agree with this legend. The sheer mind-boggling variety of dishes cooked everyday to appease the Lord is awe-inspiring.
The Sarapulli is one such extremely rich delicacy that is made entirely with milk . Milk cream and thickened milk are churned together to create these gorgeous pancakes that are then dunked into a thick sugar syrup scented with cardamom. Guaranteed to entirely melt upon the tongue and leave one begging for more. While finalizing my 1000th blog post, I chanced upon this recipe on Mugdha's blog Cooking Fundas . She is one of the first Odia bloggers who caught my attention when I started this journey in 2010. Sadly, most of them are not longer active. I myself considered it a blessing from the Lord that had enabled me to persist with my blog for so long. Hence the decision to dedicate my 1000th post to Him on the pious day of Ratha Jatra .
Read on for the recipe -
- 1 liter full fat milk
- 2-3 tsp condensed milk
- 1 tsp cornflour ( optional but I prefer to use it )
- 1/2 cup sugar
- 1/2 cup water
- 2-3 crushed cardamom pods
- a few drops of ghee
Cooking - Take the sugar and water in a saucepan. Bring to a boil and let it simmer for 5-6 mins to get the desired consistency. Add the crushed cardamom to the hot syrup.
Take the milk and boil it in a wide mouthed vessel. Once a layer of cream starts to form at the top, remove it and keep it aside. Continue to boil the milk till you gather about 1 cup of the cream.
Once the cream has cooled down, add the condensed milk and cornflour to it. Beat it to break down any lumps and get a smooth consistency.
Heat a non-stick pan and grease it with very little ghee. Put 1 tbsp of the cream onto the pan. Once it is a little firm, flip and cook on the other side as well. It tends to break so be careful while flipping it over.
When it is done on both sides, dunk it into the sugar syrup. Remove carefully ( as it becomes even more soft) after a min and keep aside.
Repeat the process with the remaining cream.
Note - When you put the cream on the hot pan, it tends to become thinner and spreads out by itself. Hence a little cornflour is required to give it a certain amount of thickness which makes it easier to flip.