Archive for the ‘SWEETS’ Category
The famous Unniappam is a very tasty delicious rice pudding of Kerala. Though it is done on many occasions, it is considered as a favourite dish which Unni kannan likes. So we can call this as a Janmashatami special. It is also done on the occasion of Karthikai , a Tamil Nadu festival which comes during the month of December. It is also called karthikai appam.
Ingredients
Raw Rice- 1 Cup
Jaggery-1 cup
Coconut – 1/2 cup
Cardamom Powder- 1/2 tsp
Banana – 1
ghee – 1 tblspoon
Oil- for deep frying
Procedure
-Soak the rice for 2 hours. Drain the water thoroughly.
- Grind the soaked rice into a fine powder even when it is wet. Once the rice is powdered add the coconut and grind it into a paste. Don’t add water while grinding. The water content in the coconut is itself enough for grinding.
-Now add the jaggery and grind. Once you grind it with jaggery the mix will turn into a smooth batter form even without adding any water. It should have idli batter consistency.
- Smash the banana and mix with the batter. Finally add the cardamom powder. Now heat 1 Tbl spoon of ghee and add to the batter. This not only gives fine flavour to the appam, but also helps from appam getting dissolved in the oil
-Now take a appam mould. Fill it with 3/4 of oil. Pour the batter into the moulds. Once it is cooked on one side, it will automatically raise. Using a sharp ladle turn it upside down to cook it on the other side. Once the appam is cooked drain the oil and set aside.
Delicious unniappam is ready.
If you don’t have the appam mould take a pan which is little deep with U shaped bottom. Fill the bottom of the pan with the oil. It is enough if you fill the oil upto 3 inches form the bottom. But by this way you can do appam one by one only.
It is one of the most delicious milk preparations. I am sure on one will say no to it.
Ingredients
Milk – 1litre (preferably whole milk )
Sugar – 200 gms ( to taste)
Cardamom powder – 1/2 tsp
Procedure
- Take a thick bottom pan to prevent from burning of the milk.
- Bring the milk to boil. Once it starts boiling reduce the flame. Let it simmmer until the quantity reduces to 3/4 of the original quantity.
- Add the required quantity of sugar and allow it to dissolve. Allow it to simmer for another 25 to 30 minutes.
-At one stage the milk will start thickening and will come to the consistency of halwa. At this stage the leftout water will escape form the mix by way of froth.
-At this stage keep stirring the mixture now and then for about 10 minutes in low heat.
-Add the cardamom powder and transfer the thirattipal to another vessel immediately to avoid further thickening.
Pure, tasty and rich milk halwa is ready
Ingredients
Rava (semolina)-1 cup
Water – 2 cups
Sugar- 2 sugar
Ghee -1/2 cup
Cardamom-1 tsp
Procedure
-Roast the rava in 2 tsp of ghee till it it is golde brown. Simmer the stove while frying rava, otherwise it wil get charred.
-In the mean time while the rava get fried , boil two cups of water
-Add the boiling water to the roasted rava and allow it to get cooked.
-Once the rava is cooked add 2 cups of sugar and the food colour which you prefer.
-The sugar starts dissolving slowly. At that time smash the cooked rava throughly so that there are no lumps.
-Simmer it for about 10 minutes. All the water will evaporate and the mixture will start thickening.
-Add ghee and stir continuously . At one stage the mixture will not stick to the bottom of the vessel.
-Add the cardamom powder mix well and remove it from heat.
After doing the kesari immediately transfer to another vessel to avoid further thickening due to pan ’s heat.
