Ariyunda/Sweet Rice Balls/Rice Laddu

Ariyunda is a traditional Kerala snack.Rice,jaggery and grated coconut is used to make ariyunda.

Ingredients

Rice - 1 cup

Jaggery(powdered) - 1/2 cup

Grated Coconut-1 cup

Method

1) Wash the rice and roast till golden brown.Remove from fire and allow to cool.

2) Grind well the roasted rice with jaggery powder and grated coconut.Then take the mixture in to a bowl and makes balls out of it.

Wheat Ela Ada With Coconut & Jaggery filling

Wheat Ela ada is a traditional Kerala dish made with wheat flour,coconut & jaggery filling and wrapped in banana leaves then steamed.It is usually served as an evening snack or as breakfast.

Ingredients

Wheat flour-1 cup

Grated coconut-1/2 cup

Grated jaggery-1/2 cup

Cardomem powder-1/4 tsp

Salt-to taste

Water-as required

Banana leaves

Method

1) Mix the grated coconut,jaggery and cardamom powder.Keep it aside.Mix water,wheat flour and salt to make a dough.

2) Take a banana leaf,keep a ball of wheat flour dough and spread it.Place some filling all over the dough and fold the leaf.Steam them in an idly cooker or cook lightly on both sides on a tava.

Kadala Parippu Payasam(Chana Dal Payasam)

Kadala parippu  payasam is a simple and tasty payasam using kadala parippu(Chana dal/Bengal gram) and jaggery.

Ingredients

Kadala parippu(Chana dal)-1/2 cup
Jaggery-1 cup
Thin coconut milk-2 cups
Thick coconut milk-1 cup
Cardamom powder-1/2 tbsp
Cashew nuts-8 nos.
Ghee-3 tbsp
Water

Method

1)Wash and soak the kadala parippu(chana dal) for 4 hours.

2)In a pressure cooker cook the soaked kadala parippu with enough water.Mash the cooked kadala parippu using a spoon.In a pan add 2 tbsp of ghee,cooked dal and jaggery syrup.Cook on low medium heat till mixture becomes thick and starts separating from the pan.

3)Then first add medium thick coconut milk.When the coconut milk reduce to half the quantity add thick coconut milk and cardamom powder and remove from fire.


4)Heat 1 tbsp of ghee in a pan and fry cashew nuts add it to the payasam.

Bamboo Rice Payasam(Mulayari Payasam)

Bamboo rice collected from the seeds of  flowered bamboos.Bamboo rice payasam is very tasty.In this recipe I used bamboo rice,coconut milk and jaggery.

Ingredients

Bamboo rice-1 cup

Jaggery syrup(Sharkara pani)-2 cups

Thick coconut milk-1 cup

Thin coconut milk-2 cups

Ghee-2 tbsp

Cardamom powder-1 tsp

Cashew nuts,Raisins(dried grape)-25 gm 

Water-2 cups

Method

1)Wash and soak bamboo rice over night.

2)Pressure cook bamboo rice with 2 cups of water,allow to cool.

    3)In a pan add 1 tsp of ghee,cooked bamboo rice and jaggery syrup.Cook on low medium heat     till mixture becomes thick and starts separating from the pan.

  

  

4)Then first add medium thick coconut milk.When the coconut milk reduce to half the quantity add thick coconut milk and cardamom powder and remove from fire.

5)Heat 1 tbsp of ghee in a pan and fry raisins and cashew nuts add it to the payasam.

  

Dates Payasam(Dates Kheer)

Payasam is prepared in all special occasions like marriage,festivals etc.There are several different kinds of payasam that can be prepared from a wide variety of fruits and rices.Dates payasam is a simple recipe payasam and used dates,jaggery and coconut milk.

Ingredients

Seedless Dates-100 gm

Jaggery-200 gm

Medium thick coconut milk-1 3/4 cup

Thick coconut milk-1 1/4 cup

Ghee-3 tsp

Cardamom powder-1/2 tsp

Raisins(dry grape)-8 no.

Cashew nuts-8 no.

Method

1)Soak the dates in hot water and grind this in to a fine paste.

2)Add enough water to the jaggery and melt it.

3)In a deep bottom pan,add dates,melted jaggery,2 tsp of ghee.Cook on low medium heat till the mixture becomes thick and start separating from the pan.

4)Then first add medium thick coconut milk.When the coconut milk reduce to half the quantity add thick coconut milk and cardamom powder and remove from the stove.

5)Heat 1 tbsp of ghee in a pan and fry raisins and cashew nuts add it to the payasam.