This is the celebrated prasadam of Satyanarayana Vrata.
The most delicious prasadam in the World.
Due to its ghee content, not easily got when we were young. And if made correctly, all astikas go mad about it.
The characteristic is the ratio of 1.25. You can make it at any quantity, but each ingredient should be 1.25 of the original measure taken.
Ingredients (as per the shloka)
1. Sooji (or wheat atta) - The shloka mentions Godhooma Choorna. In absence, Rice Rava can be used, but is seldom used.
2. Sugar/Jaggery (as per the shloka)
3. Cut ripe bananas (The variety used will make taste difference)
4. Ghee
5. Milk
Note - There is no mention of the procedure. Hence, there are procedural variations in different communities as to how this must be prepared.
Technical Background
Lets remind ourselves a little bit about density and volume. Less dense items will occupy more volume. Which also means that 1.25 cup of sooji or wheat atta will be lighter than 1.25 cup of sugar.
Hence the whole quantity is a game of ratios and not of weights.
For the Satyanarayana Pooja we had at our place i used 3 and 3/4 cups of all ingredients. This is assuming I have a huge cup which can hold 3 standard cups of ingredient.
Procedure
Have your bath and complete your prayers. Clean the kitchen area.
Mix all the ingredients in the vessel meant for preparing prasadam. If its a thick bottomed then better. Keep it big.
Post mixing start the flame and stir continuously. Once it gets heated, the reaction starts.
While stirring, keep a devotional frame of mind. Play some devotional piece and sing along. I had the Suprabhatam track from Rocketry running, and interestingly, the whole process took as much time as the Suprabhatam...i.e. 30 mins. I had frankly expected more time.
So what is the point till when it needs to be cooked?
20 minutes into the process, the ghee started coming out copiously. I kept stirring it on medium heat till i realised that the sapaada started leaving the sides of the vessel easily, as well as started slipping off the ladle. This is when it is done.
Then close the flame, bring it to the side of the vessel and scoop out additional ghee as much as possible.
Leave the sapaada in the vessel and cool it there, before taking it out. This will ensure that the excess ghee which remains is re-absorbed and gives the sapaada a better texture and taste.
The uniqueness of this process -
1. The sooji is not roasted
2. Water/liquid volume is same as sooji volume. When we make Sheera, we add more water, ending up with a longer cooking time
3. Sugar is added along with all ingredients. This helps keep the moisture consistent and helps cook quickly.
The choice of banana/Rambhaphalam/Kadaliphalam
The taste and aroma majorly are enhanced due to the quantity of ghee as well as the choice of banana. People in GSB community know that only puttubale/elakki or rasabale should be used. But there is no shastrokta opinion in this matter. The thumb rule is to use Rambhaphalam/Banana which is available locally.
In Mumbai, due to the lack of elakki or rasabale, people used to use ripe Pacche Bale/Green Banana and this in my opinion, gives sapaada a heavenly taste. I am yet to prepare it with rasabale, and will add a record of my observation here, when i will make it for the next Satyanarayana Pooja.
Satya Dharma
Apart from all of this, lets also remember that Satyanarayana Vrata is a reminder for us that Hindu Dharma is Satya Dharma. Satya is Narayana. Truth as we understand is only about truth in speech, but it extends to all facets of our life. Our itihaasas and practices were created to help us practice Satya Dharma and since we forgot this, our miseries started.
The Vratam is a reminder to us that its is not as difficult to lead a good life following Satya Vrata. The anticipated hardships are anyways going to come only to spoil our life and legacy. We need to get all the right ingredients and cook them in this journey of life to get the prasadam of contentment, which Sapaada Bhakshya shows us a glimpse of.
Om Namo Narayanaya.
