No devotee visiting the Kanaka Durga temple returns home without tasting pulihora (tamarind rice) and purchasing laddus.
The ‘prasadams’ are prepared as per the ‘dittam’, or prescribed proportion of ingredients, for many years. Changes have been made to it many a time to meet the increasing demand.
Trial-and-error methodADVERTISEMENT
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As part of efforts to standardise the ‘dittam’ for laddu, pulihora, and chakkera pongali , the devasthanam authorities, adopting the trial-and-error method, gave the cooks different sets of ‘dittam’. The ‘prasadams’ thus prepared were distributed among the employees for their comments and suggestions, basing on which the ‘dittam’ was standardised, the temple officials say.
As per the standard approved by the Endowments Commissioner, the following ingredients are used to make 516
Similarly, the ‘dittam’ for
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The management has changed the size of the kalai (utensil) used in the preparation of the prasadam to make it easy to handle. Earlier, 730 laddus used to be prepared in one kalai . Now, 516 laddus can be prepared.