“Naivedyam- Sapatha” … is a kind of sweet Banana Sheera, a must, that is traditionally prepared as offering of Naivedyam/ Prasadam for Satyanarayan Puja, a religious ritual worship dedicated to Hindu God Sri. Vishnu also known as Sri Satyanarayana … Satya means truth while Narayana means the one who abides in everything and everybody … this is an important ritual puja often observed by Hindus throughout the county in faith of Sri. Vishnu in form of Sri. Satyanarayana who is believed to remove all difficulties, obstacles, negative energies in life and bless us with good health, wealth, prosperity, success in life … to attain maximum blessings it is always believed that one should distribute Naivedyam to as many devotees as possible as it pleases Sri Narayana … Stay Blessed- Spread Happiness …
** Sapatha is a traditional Naivedyam prepared during Sri Sathyanarayana Puja in Hindu homes. This is a puja/ pooja, a religious ritual worship dedicated to one of the avataar/ incarnations of Sri Vishnu, a Hindu God also known as Sri Satyanarayana. Satya means truth while Narayana means the one who abides in everything and everybody. This puja is often observed by Hindus throughout the country/ world in faith of Sri Vishnu, in the form of Sri Satyanarayana who is believed to remove all the difficulties, obstacles, negative energies in life and bless with good health, wealth, prosperity, success in life. Performing the pooja or partaking in a pooja are both considered holy and sacred.
** The concept underlying Sapatha is ‘sama patha’ meaning equal portions, while Bhakshya/ Naivedyam/ Prasadam means a dish prepared and an offering to God. In total it means “Sapatha Bhakshya/ Naivedyam/ Prasadam is prepared by assembling all ingredients in equal proportions. While in Northern parts of India, it is widely called ‘Sooji ka Halwa’ or ‘Suji- Kele kas Halwa’ that's often prepared even during 9 days of Navratri festival. However, in Southern parts of India it is referred as Sapatha/ Sapada Bhaksha Naivedyam/ Prasadam prepared exclusively during Sri Satyanarayan Puja. A spoonful is only that is offered which really keeps you craving for more as it is simply Divine.
** A pooja performed at home makes it divine, auspicious, and evil freed. Sri Satyanarayana Puja can be performed on any day except on New Moon day (Amavasya) and many in Maharashtra do make it a point to do so on Saturdays of Shravana Masa. Though this Puja is not confined to any festivities, however, Purnima Day (Punnav/ Full Moon Day) is considered auspicious and is performed by devotees both at home and in community. It is generally observed before major occasions of life such as house warming, newly married couples after marriage ceremony, birthdays, anniversaries etc. Though the ritual can be done at any time of the day, it is more so observed in the evenings.
** About the ritual procedure, each home follow their own traditions and in GSB Konkani Saraswat homes always a purohitji/ bhatmaam is invited to perform the same. There is a lot that goes into the preparation of puja and the rituals are followed as advised by Bhatmam/ Purohit. Naivedyam and food to mark puja celebration has to be prepared at home observing sanctity. I will not run into details of puja as it is a matter of individual preference followed as per religion followed. However, one thing that is common in all communities is the preparation of “Sapatha” a sweet prepared with rava and other ingredients to be offered as Naivedyam to Sri Satyanarayana, that is a must among all.
** The “Sapatha” prasadam is a must during this puja/ pooja and prepared almost in similar way almost in every home with minute difference. Though most of the festivals are followed in certain pattern with particular naivedyam and dishes prepared in homes in their own pattern, sapatha is one naivedyam that is exclusively prepared only during the auspicious occasion of Satyanarayana Pooja/ Puja. It is strongly believed in my community that it is a blessing to even receive a teaspoon of naivedyam that is believed to endorse ones good deeds. It is considered to be holy and our ancestors have always advised us to distribute it among as many devotes as possible to attain maximum blessings.
** With changing times people now hardly perform the pooja on regular basis in their homes, but attend the ones held annually by their community/ samaj in large numbers with family. Nuclear family has its own disadvantages as people have no knowledge of the preparations that need to be done along with many rituals that follow. Also being working people makes it that much more difficult. Food is something that fascinates man and this Naivedyam has the effect of wanting to have more of it once it is tasted. To meet the demands at home, many have now started preparing the same during other festive occasions too like choodi pooja or other festivals that are observed at home.
** Sapatha is similar to sheera, again a sweet dish prepared at all times, but the difference being the inclusion of ellaichi bananas and milk while cooking. Traditionally for the Puja, the ingredients for Sapatha Naivedayam are just five in all and are taken in equal quantities. Cow’s milk and Cow’s Milk Ghee is a must to be used in preparation along with rava, sugar and ellaichi bananas (small variety from south India). The small variety of ellaichi bananas are used, that are white from within and do not discolor on cooking or storing. If you use other varieties, you may get slightly variation in colour and a little bit in taste too, though if it is not available, you may use the same.
** Sapatha occupies the most prominent place among all the puja items prepared to offer to Sri Satyanarayana during Puja. It is believed to have been mentioned in our Vedic Scriptures that observing this Vrita/ Puja in Kaliyuga is the simplest way to attaining relief from sufferings and blessing from Sri Vishnu. No puja is complete without the offering of “Sapatha Bhaksha/ Naivedyam/ Prasadam” at the lotus feet of Sri Vishnu and though preparation of the same is handed down from generations to all of us the same is mentioned in the Katha book where in all details of performing the puja too is mentioned. If you do not have a book do try to buy one and place it in your puja mantap for prosperity.
** “Sapath” the divine Prasadam has to be compulsorily made using 1-1/4 (savayi/ savva) of any measuring unit used and usually it is 1-1/4 kg of rava, ghee, sugar and in multiples of the same measure if in excess quantity. For perfect sapatha proper ratio of ingredients must be maintained and milk should be used in double or little more of the quantity of rava. The rava used is Bombay rava (medium textured) and please do not use bansi rava or chiroti rava (thick rava or fine rava), again one needs patience in preparing of Sapatha as the rava should be roasted properly, and the bananas too must have turned soft- mushy and mixed in well to get that melt in mouth perfect- tasty sapatha.
** In some places people do add in raisins and cashews fried in ghee to the sapatha, though traditionally in GSB Konkani Saraswat prasadam it is not added. Again, falling prey to modern method, nutrition, diets etc. people make variations to suit their own standard like adding less sugar and ghee, hardly frying the rava well in ghee etc. When certain traditional steps are not followed then traditional taste too will begin to differ, so if you make changes then do not crib about the end result. Having said that, do try it out in original way to keep the tradition going for coming generations or else the same will be lost over period. Consuming a less to balance your diet if need be solves the problem, isn’t it?
** Above all, if you are invited to Sri Satyanaryana Pooja/ Puja by a relative, community, neighbour, friend or anybody, do make it a point to attend the same dressed properly and seek Sri Narayana’s blessings by partaking in the same. It is believed by generations down that it pleases Sri Satyanarayana a lot when there is a large gathering of devotees attending the puja and singing melodious bhajans and shlokas with devotion. I am an active volunteer in our GSB Community, Thane and I consider myself fortunate to be able to partake in all the auspicious celebrations. To be of service and to receive blessings, both are something hubby and me consider to be a blessing from Sri Hari.
Sri Satyanarayana Puja at GSB Mandal Thane
** Here is the traditional method of preparing “Naivedyam- Sapatha” on the auspicious day for Sri Satyanarayana Puja …
** Ingredients :
Bombay Rava/ Sooji/ Rulav/ Wheat Rava : 1- ¼ Kg (medium texture)
Sugar/ Shakkar/ Sakkara : 1- ¼ Kg
Cow's Ghee/ Gayche Toop : 1- ¼ Kg
Cow’s Milk/ Gayche Doodha/ Gayka Doodh : 1- ¼ litres
Ellaichi Bananas : 25 small
(Though any variety of banana can be used that has ripened well, though the ellaichi ones from southern India tastes the best).
** Only the above mentioned 5 ingredients are used traditionally for making of “Sapatha” which is tasty and aromatic all by itself and there is absolutely no need of adding any other spices or cardamom to the same.
** Peel off the outer skin off the bananas and slice them as thin as possible into roundels and keep it ready aside.
** Note : The ellachi bananas to be used are of very small variety that have a lovely unique taste. It does not get discolored and remain white throughout the cooking process and later on too unlike other variety of bananas. In fact, it remains intact in fridge for over a week too. Always use bananas that are similar in variety. If they are a bit larger then cut down the number in addition.
** Heat the ghee in the thick bottomed kadai/pan on medium heat. When it melts down completely and is just hot enough add in the rava and fry on medium heat till you get a nice aroma of the same and there is a very slight change in color only.
** Meanwhile, keep the milk for boiling on the side while you fire the rava on one side. Once the rava has been fried well, lower the heat to minimum, add in the sliced bananas and then gently add milk stirring in all the time to avoid formation of lumps/ spluttering and continue stirring until the rava has cooked well.
** If you find the rava drying up of turning to lumps and you find the need to soften it a little bit more then you can add in another cup of milk. Remember to keep stirring and cooking the ingredients until the bananas has well blended in with the rava mixture. It will take about 5-10 minutes depending upon the quantity of sapatha.
** Note : Do not raise the heat at any point after adding the milk and remember to keep stirring well, as we do not want to burn the rava or let it stick to the bottom of the kadai as the Naivedyam will then turn distasteful.
** Once all these and completely cooked and done then add in the sugar and mix well. As the heat reaches the sugar it starts melting and the Sapatha will once again turn slightly thinner textured, however, do not worry, just keep stirring and it will slowly start to thicken up once again and begin to leave from the sides in the kadai.
** When done, immediately pour Sapatha into an silver vessel or any other vessel that you use for offering the Naivedyam to God (Sri Satyanarayana). With perfectly prepared Sapatha, the ghee usually leaves from the sides on resting, but that should not cause you to worry, as its temporary, slowly on cooling completely the ghee is absorbed back by the rava and the Naivedyam turns soft melt in mouth consistency.
** Note : Always use separate vessel if possible both while preparing the Naivedyams/ Prasadam and when offering the same to God on auspicious occasions. There are two reasons for this one being that Naivedyams are supposed to pure and should be prepared under ritualistic conditions and the other is while using other ingredients cooked in them makes it not so good specially if you are a non vegetarian. Again, sometimes the usage milk etc. should be done best in brass vessel to avoid any sort of curling of the same which will completely spoil the sapatha, Off course its upto individual belief.
** “Naivedyam- Sapatha” is done and ready to offered to Sri. Satayanaraya for the Maha Puja/ Pooja and then distributed among all devotees who attend the same. I repeat again that, always do remember to share Naivedyam with as many people as possible, it is believed that doing so brings in blessings in multiples. So have a large heart and do so and receive loads of blessings from Sri Satyanarayana (Vishnu) and his consort Goddess MahaLakshmi and from the Elders of the family. Receiving blessings in itself is the biggest blessing and fortunate are the ones who do so.
** Earnest Request : My knowledge on rituals is limited and I have shared the method of preparing “Sapatha” as Naivedyam in GSB Konkani Saraswat Community/ Homes which I learnt from my Amma. It may differ from Sapatha prepared elsewhere, however, this is how a perfectly prepared “Sapatha- Naivedyam” turns out to be, that is simply divine and loved by one and all. I really hope the details shared here have been helpful. I once again repeat that raisins, cardamom, cashew nuts or any other dry fruits are not added in traditionally prepared “Naivedayam- Sapatha” that is an offering on Sri Satyanarayan Puja/ Pooja. May Sri Hari Bless all of us with his choicest blessings.
** Note : The above picture is of "Naivedyam- Sapatha" prepared with less ghee and sugar. Again, the banana used here is Cavendish variety which shows the clear difference when not prepared in right proportions with otherwise traditional method, the Sapatha has turned whitish in color unlike the slight reddish tinge otherwise obtained. Though the above one too is tasty enough the original taste one grew up tasting is lost. The topmost picture is the one that endorses the divine way a "Sapatha Bhaksha (Naivedyam/ Prasadam)" is prepared. Do try out the right method once, I assure you, your family will love it and you will then never go back to any other variations or method.
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