Tag Archives: karthigai

Verkadalai Urundai

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Kadalai mittai (Chikki) or kadalai Urundai is something I can’t say no any day. My Amma prepared Paruppu Thengai (Cone shaped Peanut jaggery sweet) for my son’s first birthday. At that time, after filling the cone she made some Urundai as I love them. Since karthigai deepam is nearing, I thought of posting this recipe.

Ingredients:

Peanut – 1 cup + 1/2 cup (I used Unsalted, roasted peanuts)

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

Rice flour / Ghee – to grease (I used Rice flour)

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Method: 

  •  Add jaggery and 1/2 cup of water. After the jaggery melts in water switch off and strain when it comes to room temperature, to remove impurities
  • © TraditionallyModernFoodTake a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of  boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise allow it to boil till that consistency is reached

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  • Keep the peanuts in a wide bowl and pour the jaggery to it. Mix it nicely with a ladle

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  • Take some rice flour in a bowl and rub them in hands, and make some balls when it is warm. Do not leave for longtime as it will be difficult to handle if left for a longtime

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My Notes:

  • If peanut and jaggery become sticky and difficult to handle, heat it in low flame for few seconds and the jaggery will melt and can make balls easily
  • Can add dry ginger while melting jaggery
  • If you are using unroasted peanuts, dry Roast the peanuts and use it. If using the peanuts with skin, dry roast and rub the skin off
  • Can be stored in air tight containers and kept in room temperature
  • Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour

Wheat Sweet Appam

Wheat Flour Sweet Appam (Godhumai Appam) is an instant appam recipe. Appam is a traditional sweet prepared using jaggery and wheat/rice flour. For many festivals, Amma cooks this at home. Generally Appam is deep fried, but to cut down oil I used the kuzhi paniyaram pan. Having a sweet tooth, I always wanted to eat sweets, and when it comes to jaggery sweets like appam I won’t have second thoughts. Easy tea time snack!

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Wheat Sweet Appam

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2

Recipe Category: Sweet

Ingredients:

Wheat flour – 1 cup

Jaggery/Brown sugar – 1/2 cup heaped (I used Jaggery)

Rice flour – 2 tbsp

Banana puree – 1 (from one banana)

Cardamom powder – 1/8 tsp

Milk – 1 tbsp (Optional)

Cooking soda – a small pinch

Salt – a pinch (optional)

Oil/Ghee – as needed (I used Ghee)

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Method:

  • Soak jaggery in warm water (till jaggery is immersed) for about 15 minutes till it melts. Add cardamom powder, banana puree and milk to the molten jaggery and filter to remove the impurities in jaggery. Keep it aside
  • In a mixing bowl, add wheat flour, rice flour, salt and baking soda and mix well. Add wet ingredients (molten jaggery with banana) to it and mix well. If required, add water to make it to a pouring consistency and mix well without lumps

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  • Add ghee to the kuzhi panniyaram pan. Then spoon the batter into each hole. After one side is cooked well, turn the paniyarams and cook the other side

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  • Flip carefully and cook until it is done

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My Notes:

  • Banana gives a soft and spongy texture to the appams. You can also omit banana if you want crispy appams
  • I have used banana puree, instead you can also use mashed banana
  • You can deep fry the appams too. Take the batter using a deep curved ladle and drop it in preheated oil and fry till golden brown.
  • You can even add grated coconut/coconut pieces to make it flavorful