Kalathappam Recipe – Kerala Sweet Dish
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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
FOR MELTING CHINA GRASS:
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.
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
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|KERALA VEGETARIAN DISH – KOTTAYAM CHURUTTU|
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.
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