Kalyana Appam/ Sweet Appam

in Festival recipe, festival special, Indian sweets, South Indian, Sweets

 

 

 

 

 

A jaggery based sweet,  most often made in the Tamilnadu  weddings as Seer ( custom of giving sweets and savouries from the bride’s side ).  The deep fried delicacy is addictive and you can’t stop with just one .  Its also made on Aavani Avittam day as a part of Prasadam. Try it this soft and crispy sweet and delight of one and all.

 

Ingredients

Ingredients

  1. Raw Rice 1 cup
  2. Jaggery 1  cup
  3. Cardamom powder 1/4 teaspoon
  4. Sesame seeds 2 tablespoons
  5. Ghee or Refined oil  half a litre
  6. Water 1/4 cup

Method

Method

  • Soak the rice for an hour and drain . Spread it in a muslin cloth and dry in shade or under the fan. When its dry or nearly dry , powder fine in a mixie or a processor .
  • In a deep bottomed pan , add water and jaggery . Let the jaggery , dissolve in the water . Cook in low heat . Filter the jaggery solution to remove impurites. Heat it again .
  • The jaggery will dissolve well and start giving a pleasant aroma and  start bubbling.
  • Keep a small bowl of water, ready to test the consistency of the jaggery.
  • Take a teaspoon of the jaggery and drop into the water. If it dissolves the jaggery solution should be cooked more.
  • If it does’nt dissolve and stands in the water and can be rolled as a soft ball or jelly like  , then it has reached  the correct consistency.
  •  Remove from heat  . Add the rice flour , cardamom powder and stir .  Mix the  whole mass , it will  become a loose dough.
  • Knead the dough when it becomes slightly cool.
  • Add some water to loosen up the dough and make it a thick batter.
  • Heat oil/ ghee in a kadai , when it becomes sizzling hot , add a ladle of the batter , add few sesame seeds to it and drop  into the oil, making circular movement .
  • Deep fry ,for a minute . Take a little of the hot oil and pour on top of the Appam. The Appam will puff up. Deep fry till dark brown. Flip to the other side and deep fry again to dark brown.
  • Repeat till the batter is exhausted . Drain and relish.

Note 

Note

  • The consistency of the syrup is very important . The syrup should be of soft ball consistency . If it becomes too hard , then the appams will become break up in oil.
  • Don’t add too much flour , then appam will crumble too.
  • Shredded coconut can be added too to the batter . It gives the appam a nice taste .