Kalathappam Recipe – Kerala Sweet Dish

Kalathappam Recipe – Kerala Sweet Dish

Kalthappam is one of the tastiest and healthy sweet dish prepared in Northern Kerala. Mostly this sweet is prepared in Malabar side. The process of the recipe is very simple and health also beneficial. For sweetening this sweet we use jaggery, that you can be away from white sugar risk. Jaggery we all know nutritious sugar. No harm in it. It is just naturally sweet. Within minutes you can prepare this dish any time. Kids will love the taste and obviously, you will too. Let us start to watch the recipe of the Kalathappam step by step.

Ingredients Needed for Kalthappam

Rice – 1 Glass
Jaggery – 250 gm – 300 gm
Water – 1 and a half glass
Cumin seeds – a half teaspoon or a pinch also enough
Salt – One pinch
Baking Soda – One pinch
Coconut Bits – 2 Teaspoon
Coconut Oil – 2 Tablespoon
Shallot – 1 Teaspoon (Optional)

Method of preparation

Soak One glass raw rice for overnight or for 4 -5 hours. Grind the soaked rice with cumin seeds, salt, baking soda, and add half glass of water. Grind well, but should be not like a fine paste. Consistency should be like suji batter. 

The next step is preparation of Jaggery syrup. Take 250 to 300 gm of jaggery and add half glass of water. 

Turn stove in a simmer flame, start boiling the mixture. Boil until the jaggery pieces are completely dissolved.

Once jaggery fully melted, this mixture pours into the rice batter directly in its boiling stage. Continuously stir the mixture while you adding the hot syrup. This is actually the halfway stage of the cooking point of your rice batter with the boiled jaggery syrup. 

So keep it in your mind to stir continuously, otherwise, rice batter cooking position will differ. 

Take a stew pot with proper lid or pressure cooker, to cook the kalathappam. Add some coconut oil into the pot and roast the coconut bits well. 

Remove the roasted coconut bits from the pot. Add a little bit more coconut oil. keep the stove for high flame and let the oil heat properly. This is the perfect time for you to pour the mixture directly into the pot.

Sooner put roasted coconut bits. While these processes keep in mind to take 1 and a half minutes of keeping stove flame in highest.
Soon after one hand, half a minute brings the flame to a lower position. Cover the pot with a proper lid.  If using a pressure cooker, just close with the tight cover, but should not put weight valve on it. Steam should freely go out.

Cook for 15 minutes in a lower flame. After 15 minutes remove the pot from the stove and keep on the normal surface and let it cook from inside for another 5 minutes. once it got cool, you can open the lid and transfer the Kalathappam to a plate or flat surface. 

It’s ready to cut and serve. Enjoy your tasty and softy Kalthappam with your family and friends.




Thari Unda is Malabar style semolina laddoos. Made up of coconut, semolina (sooji, Rawa) with bit ghee. You can store this for a few weeks. To give the shape of laddu you have to hold tightly in the warmth, is a bit difficult. But once you take to practise it will be easy. Better not to prepare in huge quantity .


200 gm sugar 
½ cup of water 
1 tsp rosewater 
200 gm semolina 
½ cup ground coconut 
2 tbsp cashew nuts roast in ghee 
2 tbsp raisins 
½ tsp cardamom powder 
Boil the sugar and water and carry it to the bubble.
Continue bubbling it till it looks syrupy. In string, consistency adds rosewater and switch off the stove.
Next in a hot pan saute semolina till a pleasant aroma comes, attention not to change the color.
In simmered flame add the sugar syrup and coconut into it. Following with cardamom powder and roasted Cashew nuts. Mix well, turn off the stove. 
Very quickly in warmth stage begin folding into equally estimated balls.
Permit to cool so it solidifies and afterward present with tea!


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Delicate coconut pudding a mellow enhanced pudding made with delicate coconut and delicate coconut water. Tender coconut pudding turns out rich and flavorful ideal for summer.

Do attempt this simple delicate coconut pudding dish and appreciate it!


1 cup delicate coconut mash firmly pressed 

1/2 cup delicate coconut water 

1/2 cup thick milk 

1 cup milk 

2 tbsp unadulterated sweetener 


10 gms china grass 

1 cup of water 


To a blender container include delicate coconut mash, add delicate coconut water to it. 

Mix it, take care not to mash very smooth. Set aside to another bowl add milk to it. 

Add thick milk to it and blend well. Then add sugar(only on the off chance that needed). Check for sweetness, add as per your requirement.

Put delicate coconut blend and blend well. Add cardamom powder, give a brisk blend.   

Cut agar(Agar is a laxative, vegetarian substitute for gelatin, a thickener).into little strips and take agar in a saucepan, add water to it. Heat it up. 

Continue mixing and cook in low flame.Cook until it is totally disintegrated and the water is tidy with no strips. Switch up. 

At last, include china grass blend and blend well. Empty this to a bowl in which you supposed to set pudding. Refrigerate for 30 mins, it set well in room temperature itself yet for chillness keep in a cooler before serving.




Kerala Style Pazham Pori Recipe (Banana Fritters Recipe) is a most loved sweet dish from Kerala. This dish is prepared with ‘Nendram Pazham’ which is a natural product found in the greater part of the locale in Kerala. The banana is dipped in wet flour batter and cooking by deep-frying till it is crispy. 

Serve the Kerala Style Pazham Pori Recipe (Banana Fritters Recipe) as a yummy Tea Time Snack. 


2 Nendra Pazham Banana (Ripe) 

Ingredients needed for Batter 

1 cup All Purpose Flour (Maida) 

1/4 cup Rice Flour 

1/8 teaspoon Baking Powder 

1/8 teaspoon salt 

1/8 teaspoon Turmeric powder (Haldi) 

2 Cardamom Powder (Elaichi) , powdered 

3 tablespoons Sugar 

Sunflower Oil , for frying


We start making the Kerala Style Pazham Pori Recipe (Banana Fritters Recipe) by making the batter first by mixing all the above-mentioned ingredients and keep aside. 

At that point cut the banana into equal long stripes, heat the oil in a kadai for deep frying. 

When the oil is hot, dip each banana stripes in the blended batter. Then totally and cautiously put the batter covered strips into the oil. 

Fry till it is golden brown or crispy and take out  and spot it on a paper napkin to absorb the excess oil. 

Serve the Kerala Style Pazham Pori Recipe (Banana Fritters Recipe) can be filled in as a Tea Time Snack.



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Palada Pradhaman is one of the tastiest sweet prepares in the richness of milk and rice flour. It is the most popular sweet of God’s Own Country. Its mouthwatering taste will become hit in your own kitchen too.


Rice Ada – 250 g (Available in markets)

Water – 6 cups 

Ghee – 1/2 tsp. 

Milk – 300 ml 

Condensed Milk – 500 ml 

Sugar – 1.5 cup 

Fine Rice Flour – 1 tsp. 

Cashew Nuts – 1/2 cup 

Cardamom Powder – 1/2 tsp. 

Method  of Preparation 

Cook Ada in water. When Ada is cooked, wash it well till the starch removes and drain the water. Put the ghee and Ada together and mix on moderate fire taking consideration that the Ada doesn’t break or gets soaked. 

Add milk, condensed milk, and sugar. Cook well. Let the payasam cook till it thickens. Take out from the fire and include the roasted cashew nuts and cardamom powder. Serve hot or chilled.


Pal Payasam Recipe – Kerala Pal Payasam Recipe – Chawal Ki Kheer | Rice Milk Pudding Recipe 

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Paal payasam is a sweet dish made with milk, broken aroma rice and sugar and this is made in enormous urulis or charakkus.
Right away, lets make Paal Payasam! Do attempt to Enjoy! 


Whole Milk : 6 cups 

Water : 3 cups 

Brocken Rice: 1/2 cup 

Sugar: 2 cups (Increase or cut down as per your sweet level) 

Cardamom Powder: 1/4 tsp (for aroma and taste) 

Preparation Method

1. Wash the rice well under running water, drain and keep it aside. 

2. In a substantial bottomed vessel or uruli (Kerala style shallow kadai used for the preparation of payasam) put a large portion of the milk (3 cups) and a large portion of the amount of water(11/2 cups) and bring to boil in a medium fire till it is decreased to a large portion of the volume. 

3. Add the washed and drained rice and cook on medium warmth till the rice is cooked. 

4. Include the remainder of the milk(3 cups) and water(11/2 cups), constantly mix until the payasam thickens. 
(Note: when the water decreases there are chances for this blend to hold fast to the base of the vessel/uruli, so continue mixing constantly). 

5. At the point when its nearly cooked and its shading changes to pale pink that is an ideal time to take off from the uruli/vessel from the fire. 

6. Add sugar and spread the dish. (Note : Do not mix during this time). 

7. Hang tight for 1/2 hour for the payasam to get homogenized and accomplish room temperature and now mix well. 

8. Yummy Pal Payasam is prepared to serve. Serve hot or chilled as you wish!




Kottayam Churuttu consolidates a sweet and sensitive loading up with a fresh outside which has transformed into a much cherished pastry nibble across Kerala. This straightforward formula is expended over the State as a light night tidbit, and guests depend on its plush sweet taste. The formula beneath will assist you with reproducing this inspiring tidbit at home. 

Fixings – For Pastry 

Maida: 1 cup 

Oil: ½ tsp. 

Salt a squeeze 

Water – as required 

Fine rice flour – as required 

Technique for Preparation 

Put maida, oil and salt in a blending bowl and blend well. To this blend include enough water and manipulate the flour into delicate and smooth cake mixture. Structure half inch balls from the batter. Plunge each ball in fine rice flour and afterward fold into a slender round. Delicately cook the baked good adjusts on a medium hot frying pan for only 30 seconds on each side. Stack the rounds in a plate and spread them with a soggy fabric to keep the batter delicate and flexible. 

Presently set up the filling. 

Fixings – For Filling 

Rice powder simmered with coconut: 2 cups 

Cardamom (powdered): 1/4 tsp. 

Sugar: 1 ¼ cups 

Water: ¾ cup 

Lime Juice: 1 ½ tsp. 

Technique for Preparation 

Blend sugar, water and lime squeeze in a bowl. Warmth this blend mixing ceaselessly till you get a solitary string consistency. Expel this from warmth and afterward put aside ½ cup of the sugar syrup. To the rest of the syrup include vanilla quintessence and cardamom powder and afterward the broiled rice powder a little at once. 

Churuttu Preparation 

Cut each round of baked good down the middle structure a cone with it. Stuff each such cone with 1 to 1 ½ tbsp. of warm filling. Seal the edges together, place on a plate. Put this in a safe spot for 2 hours until the syrup from the filling has saturated and saturated the baked good. The churuttu is prepared.



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Pradhaman or Parippu Pradhaman is a delicious sweet dish of God’s Own Country, Kerala. This dish usually prepared during special Kerala traditional festivals like Onam, Vishu, etc. This payasam is fixed with split moong (green gram) called cherupayar in Malayalam. In coconut milk and Jaggery.


 ½ cups Cherupayar Parippu (Moong Dal)

500 gm Jaggery

2 cups of coconut milk

¼ tsp cardamom Powder

¼ Ginger dry powder

¼ tbsp coconut pieces

10 Nos. Cashew Nuts’

1 tbsp Raisins

4 Tbsp Butter or Ghee

Heat the heavy bottom pan and melt ghee. First of all roast the coconut pieces till golden brown. Follow roasting cashew nuts and raisins till crispy.
Roast the split moon for around 2 minutes till the aroma comes.  Add 5 cups water in a pressure cooker and put roasted moong dal cook for two whistles. Melt the jaggery with 2 cups of water in a heavy-bottomed pan or uruli for approx 15 minutes and add mung dal to the jaggery syrup and cook for a few minutes over medium heat.
Squeeze out milk from coconut twice. Keep the first 

squeezed coconut milk, keep aside.

Secondly squeezed coconut milk add into the cooked moong 

dal till 15 minutes to become thickened.

At the last stage add the thick coconut milk ( First squeezed 


cook for a few minutes in lower flame and switch off

Attention do not be boil after adding first milk.
Add cumin powder, ginger powder, cardamom powder to 

enhance the taste and aroma. As the last step put fried 


cashew nuts and raisins. Serve hot or Chilled as per your