❌

Normal view

There are new articles available, click to refresh the page.
Before yesterdayMain stream

Thengai Poorana Kozhukattai | Coconut Jaggery Modak | Modagam recipe

✇Sharmi's Kitchen
By: Sharmili
6 September 2024 at 02:28

Coconut jaggery modak is a traditional Indian sweet that holds a special place in the hearts of many, particularly during the auspicious festival of Ganesh Chaturthi. This delicacy is known for its soft, melt-in-the-mouth texture and rich, flavorful filling made from freshly grated coconut and jaggery. The modak, with its unique shape resembling a pleated dumpling, is not only a treat for the taste buds but also a symbol of devotion and reverence. The outer layer, made from rice flour, is steamed to perfection, making it a healthier alternative to many other sweets.

According to Hindu mythology, Lord Ganesha is believed to have a great fondness for modaks, which is why they are prepared in large quantities during the festival. The festival typically spans ten days, beginning with the installation of beautifully crafted Ganesha idols in homes and public pandals (temporary shrines). Devotees offer various sweets, flowers, and prayers to the deity, with coconut jaggery modak being a staple offering.

The preparation of coconut jaggery modak during Ganesh Chaturthi is more than just a culinary activity; it is a cherished tradition passed down through generations. Families come together to make these sweet dumplings, sharing stories and creating memories. The act of making modaks is seen as an offering of love and devotion to Lord Ganesha, who is believed to remove obstacles and bring good fortune.

Enjoy the video of Thengai Poorana Kozhukattai. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Thengai Poorana Kozhukattai | Coconut Jaggery Modak | Modagam recipe
Thengai Poorana Kozhukattai - Ganesh Chaturthi Special
Servings12 pieces appox
Prep Time10 mins
Cook Time15 mins
Ingredients
Outer Dough
Filling
Instructions
Outer Dough
  1. In a pan, add water, salt, sesame oil and bring it to a rolling boil. Now turn the flame to low. Add the dough gradually and mix it thoroughly until it forms a soft dough. Switch off the flame. Close it and keep it for 5 mins.
  2. When the dough is warm enough to handle, apply oil to your palm and need the dough thoroughly. There should be no lumps and cracks at this stage. The dough should be soft and pliable.
  3. Close the dough with a damp cloth, so that the dough doesn't dry. Soft dough is ready.
Filling
  1. Heat a pan and add a tbsp of ghee. Once ghee melts, add coconut and saute for a min. To this add jaggery powder, 2 tbsp water, and cook on low flame until the filling is able to hold a shape.
  2. To this add salt, cardamom powder, add remaining ghee, and mix all thoroughly. Let the filling cool completely.
Making the Modak
  1. Grease your hands with a little ghee and take a small portion of the dough. Roll it into a ball and flatten it to make a small disc or cup shape.
  2. Place a spoonful of the coconut-jaggery filling in the center of the disc.
  3. Carefully bring the edges together to form a peak at the top as shown in the video, resembling a modak shape. Seal the edges properly.
  4. Repeat the process for the rest of the dough and filling.
Steaming
  1. Once all the modak is done, place the modak in the idli pan or any steamer. While placing modak water should be boiling.
  2. Do not overcrowd the modak and steam it for 12-15 mins only. Once done let it cool for a while and then serve. Garnish with saffron soaked milk. Thengai poorana kozhukattai is ready to serve God.
Recipe Notes
  • You can increase or decrease the jaggery according to your taste.
  • I have used store-bought idiyappam flour. Use any branded rice flour.
  • For preparing rice dough, you can use a cup of boiling water, a cup of hot milk, or half of the boiling water and half of the hot milk.

Soft and melt in the mouth thengai poorana kozhukattai is ready to serve God.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Coconut Ladoo Recipe with Condensed Milk and Desiccated Coconut

✇Sharmi's Kitchen
By: Sharmili
2 September 2024 at 08:12

Coconut ladoos are a delightful and easy-to-make Indian sweet that is perfect for festive occasions or as a quick treat to satisfy your sweet tooth. The recipe requires minimal ingredients, primarily desiccated coconut and sweetened condensed milk, making it accessible and simple to prepare even for novice cooks. The addition of cardamom powder infuses a warm, aromatic flavour that beautifully complements the sweetness of the condensed milk and the nutty taste of the coconut.

The process of making coconut ladoos is straightforward, involving a few basic steps. Initially, the coconut is lightly roasted in ghee to enhance its flavour and aroma. Then, it is mixed with condensed milk and flavoured with cardamom powder. This mixture is cooked until it thickens and begins to leave the sides of the pan. After a short cooling period, the mixture is shaped into small balls and rolled in additional desiccated coconut, giving them a beautiful finish and a pleasant texture.

These coconut ladoos are delicious and visually appealing, making them a great addition to any dessert table. They are perfect for sharing with family and friends during celebrations or as a homemade gift. The ease of preparation and the delightful taste make them a favourite among both kids and adults. With the provided tips, you can easily perfect the recipe and enjoy these scrumptious coconut ladoos anytime.

Enjoy the video of coconut ladoo. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Coconut Ladoo Recipe with Condensed Milk and Desiccated Coconut
Delicious coconut ladoo.
Servings10 pieces appox
Prep Time5 mins
Cook Time10 mins
Ingredients
Instructions
  1. In a heavy-bottomed pan, heat the ghee on medium heat. Add the desiccated coconut and roast it lightly for about 2-3 minutes. Stir continuously to ensure it doesn't burn. The coconut should just start to turn golden and release its aroma.
  2. Lower the heat and add the sweetened condensed milk to the roasted coconut. Mix well until the coconut and condensed milk are thoroughly combined.
  3. Add the cardamom powder to the mixture. Continue to cook the mixture on low heat, stirring constantly, until it thickens and starts to leave the sides of the pan. This should take about 5-7 minutes.
  4. Remove the mixture from heat and let it cool slightly. It should be warm but cool enough to handle with your hands.
  5. Grease your palms with a little ghee to prevent sticking. Take small portions of the mixture and roll them into smooth, round balls.
  6. Roll the shaped ladoos in the extra desiccated coconut to coat them evenly.
  7. Allow the coconut ladoos to cool completely. They will firm up as they cool. Store them in an airtight container. They can be kept at room temperature for a couple of days or refrigerated for longer shelf life.
Recipe Notes
  • Ensure you stir the mixture continuously while cooking to prevent it from sticking to the pan and burning.
  • If the mixture feels too dry, add a little more condensed milk. If it’s too sticky, incorporate some extra desiccated coconut.
  • Grease your hands with ghee while shaping the ladoos to make the process smoother and prevent sticking.
  • Let the mixture cool enough to handle but not completely, as it might harden and become difficult to shape.
  • For a longer shelf life, store the ladoos in the refrigerator, especially in warm climates.

Delicious Coconut ladoo using Condensed Milk is ready to serve.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

 

Karthigai Vella Adai Recipe – Karthigai Deepam Special

✇Sharmi's Kitchen
By: Sharmili
21 November 2023 at 03:23

Karthigai Deepam is a highly celebrated festival in Southern India, particularly in Tamil Nadu. It is a time for people to honour Lord Shiva as a divine flame during the Tamil month of Karthigai (November-December). This festival is also known as the Festival of Lights and is a grand affair.

As part of the celebration, people illuminate their homes with lamps to symbolize the triumph of light over darkness and ignorance. It is a beautiful sight that fills everyone’s hearts with hope and inspiration. The day is marked with prayers, rituals, and the lighting of a massive lamp on the hill of Arunachala in Thiruvannamalai, an awe-inspiring sight.

Sweet Karthigai Adai is a delectable treat that adds to the joy of the festival. It is prepared with great care and devotion, using rice, lentils, jaggery, coconut, and cardamom. These adais are a cherished offering during Karthigai Deepam, bringing sweetness and symbolism to the celebration. It is a testament to the love and unity among families and communities.

Enjoy the video of Karthiga Vella Adai. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Karthigai Vella Adai Recipe - Karthigai Deepam Special
Delicious Karthigai Vella Adai.
Servings10 pieces appox
Prep Time10 min(excluding soaking time)
Cook Time20 mins
Ingredients
Instructions
  1. Add rice, toor dal, and chana dal in a bowl. Add enough water and wash it thoroughly 2 to 3 times. Add fresh water and soak rice and dal for 2 to 3 hours.
  2. Once soaked, transfer rice and dal to a mixer jar. Add little water and grind it to a smooth paste.
  3. To the batter, add salt, jaggery, cardamom powder and grind to a smooth batter.
  4. Transfer the batter to a bowl. Add coconut bits and mix all thoroughly. Adjust the batter consistency if required.
  5. Adai is usually made thick. If you want thinner adai, add the water and make it like crispy dosa.
  6. Heat a pan, pour a ladle of batter, and spread it in a circular motion, as shown. Drizzle a spoon of ghee. Let it cook.
  7. Now flip to the other side and drizzle another spoon of ghee. Once cooked again, flip to the first side and cook for a few more minutes till it gets crispier. Now transfer to a plate. Vella adai is ready.
Recipe Notes
  • Soak lentils and rice for at least 2-3 hours.
  • Grind the batter to a smooth paste, and keep it slightly thicker than the dosa batter consistency.
  • Adai can be made immediately after grinding. You need not ferment the batter.
  • If you want to use the remaining batter, refrigerate it for later use. (approx two days)

Delicious Karthigai Vella Adai is ready to serve God as Prashad.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

 

Milagu Jeeraga Adai Recipe | Thirukarthigai Adai – Karthigai Deepam Special

✇Sharmi's Kitchen
By: Sharmili
7 December 2022 at 04:47

Milagu jeeraga adai is similar to the regular dal adai, with a little difference in taste. You can taste the jeera and pepper flavor in this adai. This adai is specially prepared on the occasion of Karthigai Deepam.

We don’t add onions in this as we serve it to God as Prashad. This adai can even be had as breakfast or dinner. Best served with jaggery powder or coconut chutney, or idli podi. This adai tastes delicious, and it is also filling for breakfast or dinner.

Several other recipes were also made during this Karthigai Deepam. Some are peanut jaggery laddu, puffed rice laddu, sweet appam, sweet adai, pasiparuppu payasam, and so on. Now let us see how to prepare this recipe.

Enjoy the video of milagu seeraga adai. Subscribe or more videos.

Milagu Jeeraga Adai Recipe | Thirukarthigai Adai - Karthigai Deepam Special
Delicious milagu jeeraga adai.
Servings10 pieces appox
Prep Time10 min(excluding soaking time)
Cook Time20 mins
Ingredients
Instructions
  1. Add rice, urad dal, toor dal, and chana dal in a bowl. Add enough water and wash it thoroughly 2 to 3 times. Add fresh water and soak rice and dal for 2 to 3 hours.
  2. Once soaked, transfer rice and dal to a mixer jar. Add salt and cumin seeds and grind to a coarse batter by adding little water.
  3. Transfer the batter to a bowl. Add grated coconut, curry leaves, and pepper powder to this, and mix all thoroughly. Adjust the batter consistency if required.
  4. Adai is usually made thick. If you want thinner adai, add the water and make it like crispy dosa.
  5. Heat a pan, pour a ladle of batter, and spread it in a circular motion, as shown. Drizzle a spoon of oil. Let it cook.
  6. Now flip to the other side and drizzle another spoon of oil. Once cooked again, flip to the first side and cook for a few more minutes till it gets crispier. Now transfer to a plate. Milagu jeeraga adai is ready.
Recipe Notes
  • Soak lentils and rice for at least 2-3 hours.
  • Coarsely grind the batter, and keep it slightly thicker than the dosa batter consistency.
  • Adai can be made immediately after grinding. You need not ferment the batter. But it is better to keep it for an hour or two and then make adai.
  • If you want to use the remaining batter, refrigerate it for later use. (approx two days)

Delicious Milagu jeeraga adai is ready to serve as Prashad to God.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Munthiri Cake Recipe | Cashew Cake | Kaju Cake – Diwali Sweets

✇Sharmi's Kitchen
By: Sharmili
20 October 2022 at 04:13

Cashew cake is one of the simple and rich recipes which can be prepared within 30 mins. Cashew cake is different from cashew katli. For Katli we used to check the string consistency. But for Cashew cake we do not need to check for the string consistency.

This recipe was also on my to-do list for a long time and one of my followers asked me to show how to make this cashew cake. So I thought this is the perfect time to share the recipe as Diwali is nearing. This exactly tastes like the one we buy from Nellai Lala Sweets.

Making cashew cake is very easy. Soak cashews in hot milk for 30 mins. Grind cashews along with milk to a smooth paste. Add sugar and cardamom powder, and cook till it leaves the sides of the kadai. Add the remaining 1 cup of ghee in intervals (1 tbsp at a time) to avoid drying.

Take a small piece and check whether you are able to make the ball. If you are able to make the ball then consistency is reached. Pour the mixture into the greased plate. Let it cool for a while and cut it into the desired shape and enjoy.

Enjoy the video of Munthiri cake. Subscribe for more videos.

Now let us see how to prepare this recipe.

Munthiri Cake Recipe | Cashew Cake | Kaju Cake - Diwali Sweets
Scrumptious munthiri cake.
Servings16 pieces appox
Prep Time20 mins
Cook Time30 mins
Ingredients
Instructions
  1. Soak cashews in hot milk for 30 mins. Once soaked well, grind cashews along with milk to a smooth paste.
  2. Heat a kadai, add a tbsp of ghee, and ground cashew paste. Saute for a min. Add sugar and cook on a medium flame for 5 mins. Once sugar is added to the cashew paste, the mix becomes watery.
  3. Now add cardamom powder and mix all thoroughly. Now add the remaining 1 cup ghee in intervals (1 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
  4. At this last stage, approximately after 15 mins, you can see foam forming, and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. You can even place a small drop of the mixture on a greased plate and if you are able to make a ball out of it then the consistency is perfect.
  5. Switch off the flame and pour the mixture into the greased plate. Just allow it to set for a while and once it starts to get set, cut it into the desired shape. Cashew cake is ready.
Recipe Notes
  • Keep flame to medium-low for the entire process.
  • Do not leave it unattended.
  • Soaking cashew in hot or warm milk is a must.
  • The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to greased plate otherwise, it will become hard.

Delicious melt-in-mouth munthiri cake/cashew cake is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Sweet Boondi Recipe | How to Make Sweet Boondi – Diwali Sweets

✇Sharmi's Kitchen
By: Sharmili
14 October 2022 at 03:59

Sweet Boondi is a famous South Indian sweet that is prepared almost at all festivals and auspicious occasions. Especially this boondi is served at South Indian weddings. Sweet Boondi was on my to-do list for a quite long time. As Diwali is nearing, I thought this would be the perfect time to share this recipe.

Last year I tried Kara Boondi and Boondi Ladoo it turned out so good. As I know how to prepare boondi pearls, I was confident this time that sweet boondi too will turn awesome. Trust me it came out so well. It was a kind of melt-in-the-mouth texture and delicious too. To make the perfect sweet boondi, follow the given below steps.

  • The first step is to mix the boondi batter and keep it ready.
  • Next fry cashews, raisins, and cloves and set aside.
  • Now make a boondi and set it aside.
  • 4th step is to make sugar syrup. Bring it to one-string consistency and switch off the flame.
  • 5th step is to add all the ingredients prepared and let it rest for 5 to 10 mins
  • In the 6th and final step mix the boondi again and let it cool completely for 1 or 2 hours. So that it will crumble easily.

If you follow the steps as said above, you will end up with melt-in-the-mouth delicious sweet boondi. Once prepared cool it and store it in an airtight container for a fortnight.

Enjoy the video of Sweet Boondi. Subscribe for more videos.

Now let us see how to prepare this recipe.

Sweet Boondi Recipe | How to Make Sweet Boondi - Diwali Sweets
Melt in the mouth, soft perfect sweet boondi.
Servings4 cups
Prep Time10 mins
Cook Time30 mins
Ingredients
To make Boondi
To make Syrup
Other Ingredients
Instructions
  1. In a bowl, add the ingredients under "To make Boondi" except oil, and mix well all. Add water little by little and bring to bajji batter consistency. The batter should be neither too watery nor too thick.
  2. Heat a pan and add ghee. Once ghee gets heated fry cashews, raisins, and cloves, and set it aside.
  3. Heat oil in a kadai. Once the oil gets heated, just drop two or three drops of batter in the oil. If the batter rises immediately, then the oil is ready. Bring the flame to medium-low heat.
  4. On a perforated ladle, pour the batter as shown. The batter should flow as pearl drops. That is the right consistency. Also, pour batter till the oil is 3/4th covered with pearls. Do not overcrowd, or else they will stick with each other.
  5. Let it cook for a minute. No need to cook it until it turns golden brown or crisp. Now remove the pearls on the kitchen towel using another perforated ladle. Before pouring the next batch of batter, wipe the ladle with tissue or with the ladle itself and then proceed. If you did not wipe the ladle you will not get the proper pearl in the next batch.
  6. Now heat another pan. Add sugar and water. Mix well until all the sugar is dissolved. Now bring it to a boil and simmer until you get the one-string consistency as shown. Once you get the string consistency, keep the other prepared ingredients ready. You have to act here fast. First, switch off the flame.
  7. Now add cardamom powder to the syrup. Next, add edible camphor by cruising it. Then now add prepared boondi, cashews, raisins, and sugar candy. Mix all thoroughly and let it sit there for 5 to 10 mins until all syrup is absorbed.
  8. While still, the boondi is warm mix it again and keep it for 1 to 2 hrs to dry it completely. After it cools completely you can separate the pearls.
Recipe Notes
  • Once you get the one-string consistency, switch off the flame. You can even add a tsp of lemon juice in order to avoid sugar crystallization.
  • Let the boondi cool completely. You can wither it and have it as a boondi.
  • If you want to make it as ladoo, make it in shape while the mixture is still warm.
  • If by accident the sugar syrup crystallizes, add some water, again boil and bring to single thread consistency. 

Scrumptious juicy sweet boondi is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Ragi Thinai Murukku Recipe | Finger Millet and Foxtail Millet Murukku – Diwali Snack

✇Sharmi's Kitchen
By: Sharmili
11 October 2022 at 08:30

Diwali is around the corner and most of you would have started making sweets and snacks. So I thought this was the perfect time to share my instant diabetic-friendly, healthy, and crispy ragi thinai murukku, which can be prepared in 15 mins.

I have prepared this murukku using organic ragi and thinai flour. The traditional method of making this murukku is by grinding the ragi and thinai, which is time-consuming. So I have shared here the easy way to use store-bought flour.

To make the perfect murukku, the following steps should be followed.

  • Use any good brand of ragi and thinai flour.
  • Always cook murukku on the medium-low flame to cook evenly.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
  • If you feel the dough is getting dry and cannot press, sprinkle little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities, always make it in batches.

Enjoy the video of ragi thinai murukku. Subscribe for  more videos.

Now let us see how to prepare this recipe.

Ragi Thinai Murukku Recipe | Finger Millet and Foxtail Millet Murukku - Diwali Snack
Diabetic-friendly, healthy, and crispy ragi thinai murukku.
Servings15-20 Murukku approx
Prep Time10 mins
Cook Time15 mins
Instructions
  1. In a mixer jar, add roasted gram, grind it to a smooth powder, and set aside.
  2. On a wide bowl, place a sieve, add ragi flour, thinai flour, and powdered roasted gram. Sieve all thoroughly and discard the residue.
  3. Now to the bowl, add sesame seeds, required salt, hing, chili powder, and two tbsps of hot oil, mix with a spatula, and crumble the mixture thoroughly.
  4. Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
  5. Take a small portion of the dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough.
  6. Now press the murukku batter on a spatula or butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
  7. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
  8. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.
Recipe Notes
  • Use any good brand ragi flour and thinai flour. I have used organic flour.
  • Always cook murukku on medium-low flame to evenly cook.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry. 
  • If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities always make it in batches.

Diabetic-friendly, healthy, and crispy ragi thinai murukku is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Aadi Perukku Kapparisi Recipe | Aadi 18 Kapparisi – Aadi Special

✇Sharmi's Kitchen
By: Sharmili
4 August 2022 at 09:15

Aadi Perukku is commonly known as the Aadi monsoon festival and is celebrated on the 18th day of the Tamil month of Adi. The festival pays tribute to water’s life-sustaining properties.

Kapparisi is a traditional sweet specially prepared on Aadi 18, which is the 18th day of Tamil month. This kapparisi is made of raw rice, jaggery, black sesame seeds, and roasted gram as the main ingredients. This sweet is offered as Prashad to God.

I made this Prashad on Aadi perukku(Yesterday). As I had no time to post the recipe yesterday, sharing it today. Preparation of jaggery syrup is very important. It should be 4th string consistency, which means we should be able to make a hard ball out of the syrup. If we prepare this kapparisi in this method, it won’t get spoiled easily. It stays for a very long time. Now let us see how to prepare this recipe.

Enjoy the video of Kapparisi. Subscribe for more videos.

Aadi Perukku Kapparisi Recipe | Aadi 18 Kapparisi - Aadi Special
Delicious Aadi Perukku Kapparisi.
Servings2 cups
Prep Time15 min(excluding soaking time)
Cook Time20 mins
Instructions
  1. Soak rice for 15 mins. Wash it thoroughly and drain it completely and keep it in a strainer for another 15 mins.
  2. Spread the drained rice on a clean cotton cloth and keep it in the shade for 30 mins. Dry it completely, and transfer it to a plate.
  3. Heat a pan, and add sesame seeds. Roast it until sesame seeds splutter. Transfer it to a plate and set it aside.
  4. Add ghee to the pan, and roast the coconut bits until it turns golden brown. Along with this, add roasted gram and roast for a min. Once done, transfer this to a plate and set it aside.
  5. In another pan, add jaggery and half a cup of water and boil till the jaggery melts. (Filter jaggery water for any impurities. I have used organic jaggery. It had no impurities). Now again boil the jaggery until it reaches the ball consistency.
  6. If you add a drop of jaggery syrup in water, you should be able to make a role out of it, as shown. It should not dissolve in water.
  7. Add roasted sesame seeds, coconut bits, roasted gram, rice, and cardamom powder, and mix all thoroughly until all combine well.
  8. Transfer it to a plate and let it cool completely. Once it cools, we can crumble it easily. Kapparisi is ready.
Recipe Notes
  • Dry the soaked rice entirely before using it in the recipe.
  • Use a good quality jaggery to make the syrup (in Tamil, we call it paagu vellum). Here I have used organic Palm jaggery.
  • Make sure the jaggery syrup reaches the proper consistency.
  • You can even add a pinch of salt to enhance the taste of the jaggery.

Delicious Kapparisi is ready to serve God as Prashad.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

❌
❌