CARROT HALWA

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             CARROT HALWA Healthy and Delicious Dessert    Easy 30 minutes Dessert 05 Servings   Carrot halwa is a rich, healthy and vibrant popular Indian dessert. It is one of the most searched Indian sweets on the internet. Carrot halwa with ice cream has became viral on recent times. Preparing this delicious dessert is simple and required just few ingredients. This classic healthy halwa provides you with plenty of vitamin A. You can also replace sugar with dates pulp and make it as a low-fat recipe.              INGREDIENTS Carrot – 1 kg (Grated) Ghee – 1/2 Cup Milk – 1 Cup Sugar – 1 Cup Unsweetened khoya – 1 Cup FOR TEMPERING Ghee – 1 Tbsp Broken cashews – 1/2 Cup             TIPS TO GET FLAWLESS CARROT HALWA 1. Using fresh and juicy carrot can help us to reduce the amount of sugar added. 2. You can use jaggery or brown sugar instead of refined sugar. 3. Use pres...
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KINNATHAPPAM

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           KINNATHAPPAM 

        Popular Malabar Dessert

 









Medium

40 minutes

Dessert

05 Servings


 


Kinnathappam is a traditional dessert we used to make during ramadan. It is popular in malabar region. The dessert i love the most. The texture of kinnathappam is very soft and the color is deep white. "kinnam" refers to the plate in which it is cooked and "Appam" is the rice cake. This dessert has a rich taste. Usually people used to make kinnathappam with eggs but here i have shared my eggless version of kinnathappam. Coming to the preparation part it is very tedious but the end result just makes us forget the time taken to prepare this yummy dessert. This dessert gonna be a treat for all coconut lovers. Do give it a try.

 

 

 

 

 

  








 INGREDIENTS 

Idly rice – 200 grams 

Sugar – 200 grams

Salt – 1/4 Tsp 

Coconut thick milk – 

3 cups (Half coconut milk - {Thick milk 2 cups + Thin milk 1 cup})

Cardamom – 2 

Ghee – As required 

Water – Required for grinding

Ghee – As required 

 





 

 

TIPS TO GET THE KINNATHAPPAM PERFECT

1. Important step is to soak the rice atleast for 4 - 5 hours before the preparation.

2. Adding salt to the batter balances out the sweetness in the dessert. 

3. Make sure the batter has the right consistency, neither thick or runny.

4. Grease the thali plate each time with ghee before you pour the batter.

5. You can cut them into square pieces and store them in an airtight container.

6. It is better to store in refrigerator if you are consuming it on the next day or 2 days later, thaw them 30 minutes before serving.

7. Try making kinnathappam in small batch before going for a big batch .

8. When you make this with all your heart, you will surely succeed in this, also practice makes this dessert perfect.

 

 

                                                                                   


 

INSTRUCTIONS

1.  Wash the Idly rice and soak for 4 hours, once they are soaked, drain the rice and transfer them to a wet grinder.

2.  Add water little by little and grind them to a very nice texture.

3.  Batter should be nice and thick, not too thin, add salt to the batter and mix well.

4. Take a fresh mature coconut and break it open, grate the coconut white flesh with a hand held grater.

5.  Avoid adding the brown skin of the coconut to get a deep white kinnathappam. 

6. Take the grated coconut and cardamom in high-speed blender jar.

7. Add 1 cup of water and blend for a couple of minutes or till the coconut is ground well.

8. Pour the content over a bowl lined with a thin muslin cloth or fine strainer, press with a spoon on the coconut shreds so that all the milk is strained.

9. Put back the coconut shreds in the blender. Add 1 to 1.5 cups of water and blend again. This way take 4 cups of coconut milk.

10. Mix the coconut milk along with the rice batter and stir well. 

11. Add in sugar and stir continously. Let everything mix together.

12. Now strain the batter twice using a fine strainer, batter should not be too thick or too thin.

13. To cook kinnathappam, take a deep pressure pan cooker pour 1 cup of water.

14. Take a flat steel / aluminium bowl add some water and place it inside the cooker.

15. Grease 7 inch steel thali plate with ghee and pour 2 ladles of the batter. 

16. Place the thali plate with batter over the flat steel bowl and pressure cook for 2 whistle in high flame and 5 minutes in medium flame.

17. Once the pressure releases, open the cooker remove the thali plate and allow it to cool completely.

18. Take another thali plate and repeat the same procedure with the remaining batter.

19. Once cooled cut them into square pieces with a knife and serve.

20. Enjoy with your friends and family.

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