Golu is something I always look forward; there is festivity all around; meeting family and friends and exchanging Golu ideas, Prasad and goody bags If it's a Friday it's even better as the Prasad are also extra yummy. Friday, Tuesday and Maha Navami are the three days were we have morning evening elaborate pooja As a tradition my mother always used to make Puttu on Friday; I have recently shared a triva on Navaratri Puttu Anyways sharing again Making of Navaratri Puttu The rice is soaked in water, dried, pounded and then steamed with Turmeric and pinch of salt in a muslin cloth - an very important process which cannot be short circuted in order keep the rice rava separate from each other yet tad soft while biting Tur dal is semi cooked; Jaggery syrup extracted Then these three are integrated with generous "donation" ๐๐ of ghee to it with nuts and hand pound cardamom Sounds yummy isn't, so is the taste #shribala #shribalaskitchen #navaratrigolu #golu #navaratrigolu #tracingtheroots #traditionalfood (at Raja Annamalaipuram, Tamil Nadu, India) https://www.instagram.com/p/B3MrlVdnCUj/?igshid=1thqkm0psbmcs