KERALA KINATHAPAM


This dish is made with ground rice , or ground cooked rice,with generous amounts of

coconut milk, jaggery and channa dal .

Tastes like dodol , the addition of the dal seems a little different from other types of

sweets like this .

Well, I made this with ground cooked rice . The quality of rice has to be good .

I made with kichili samba left over rice. There you are now …left over rice can be

transformed into delicacies like this.

This can be made with soaked and ground rice too.

Choosing good jaggery is important.

Muscle power,time and patience is needed in the mixing, but worth the effort!

So ..moving on to the recipe now.

INGREDIENTS

1 cup cooked rice ground fine to a paste

2 cups jaggery

3 cups second extract of coconut milk

1 cup first extract of coconut milk

1 tsp cardamom powder

1 tblsp.rice flour mixed in water/coconut milk

2-3 tablespoons channa dal soaked( kadala parippu )

A pinch of salt

5-6 tsp. Ghee

METHOD

Mix coconut milk (second extract),jaggery, the rice paste and salt in a thick bottomed

pan/non stick kadai and heat . Keep stirring.

Once it get’s slightly thick , add the rice flour mix,and keep stirring .

Add a tsp. of ghee at intervals whilst cooking.

Add remaining ingredients and the thick coconut milk.

The correct consistency ,will be when you run the spatula  down to the bottom of the

mixture, you should  be able to see the bottom of the pan clearly .

The mixture should never stick to the pan when you transfer the mixture to a greased plate .

Allow to cool and set for 3 hours.

Cut into desired slices.

MUSCOUTH HALWA


This sweet never fails to adorn festive tables.

It is made by soaking flour ,and extracting the milk from the flour.

You could use white flour or wheat flour and for the sweetness sugar or jaggery ,or sugar

and jaggery mixed together.The main ingredient which adds to the richness is the thick

coconut milk and coconut oil.

The recipe I’m going to share with you is the basic recipe with my inclusion of sago.If you

can get tapioca flour you could replace it with sago.The soaking process has to followed

compulsorily.So let’s get into the recipe.

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INGREDIENTS

1 cup flour made into a dough

3 cups coconut milk

1/2 cup sago powdered coarsely

2.5 -3 cups sugar /jaggery

1/2 tsp.elaichi powder

1/2-1 tsp rose essence

1/2 cup coconut oil

1 cup ghee

1/4 tsp salt.

METHOD

Drop the prepared dough in 2 cups water (enough to immerse the dough),and allow to

soak overnight(6-8 hours).Simultaneously soak the powdered sago overnight.

Now use you hands for mixing and break the soaked dough ,squeezing it to get the milky

liquid.Strain out all the lumps.

Add the strained liquid,coconut milk and heat in a thick bottomed kadai or a big wok,as

lot of mixing and muscle power is in the process.

When the liquid is warm add the sugar ,and the soaked sago and keep mixing till

thick.Once it has started to thicken add coconut oil and mix till it absorbs the oil.Next add

color ( if using)cardamon powder, essence,cashewnuts and mix well.Add ghee gradually

till the mixture forms into a thick mass where the whole mixture sticks to the spoon ( the

mobility of the spoon will be less) At this stage transfer to a greased tray.Allow to cool

and cut into squares.Apply some ghee at the top to get a glossy top.Add extra cashewnuts

immediately after you pour into tray.

This muscouth tastes even good after a few days.Can be stored for more  than

15 days .If in refrigerator can be stored for more than a month.

For variations

Essence can be used as per your choice

Ground nut paste can be added in place of sago.(almonds,cashews,pistachios)

VALLARAI/GOTUKOLA /BRAHMI HALWA


I’m more than excited to share this awesome recipe with you..Well ….I can guess popping

thinking clouds with question marks..Believe me,it’s simply excellent.NO taste or smell of

greens.As you all know the benefits of Vallarai or Gotukola or Brahmi ,this is worth trying.

This green having the shape of the brain is very much beneficial to the brain.I am an addict

to health related programmes,and there I extracted the idea (not the recipe) to create this recipe.

All the ingredients are full of nutrients ,no sugar only jaggery is used.

Black grapes are rich in vitamin C and K and aids in boosting Immunity.Dry black grapes are

good for constipation,good to increase level of power antioxidants preventing cancer,good for

hypertension,anaemic patients and overall health.Including this daily in your diet should be

made compulsory in any form.

So let’s get on to the healthy halwa recipe.

INGREDIENTS

1cup Vallarai /Gotukola /Brahmi leaves

3/4 cup black dry grapes

1/2 cup cashewnuts

1/4 cup ghee

A pinch of salt

1 tblsp cornflour mixed with 1/4 cup water

1 – 1.5 cups jaggery syrup.(1-3/4 cup grated jaggery melted in a little water)

Few cashewnuts to top the halwa.

1/4 tsp cardamon powder(optional)

METHOD

Heat a little ghee in a thick bottomed pan,and sauté the leaves,grapes,and cashewnuts till the raw smell disappears.

Grind to a coarse paste,and return the mix to the pan .Add the melted jaggery and cornflour mixture and keep stirring,adding ghee simultaneously.

Once you see the mixture leaving the sides of the pan,transfer onto a greased plate and sprinkle the cashewnuts .Allow to cool and cut into shapes.

Send in your comments and suggestions ,after you try the recipe.

BANANA HALWA


This banana halwa is a signature dish in Tuticorin South India.As banana halwa is one of

my  top favourites,and the ripe bananas dominating the fruit basket,triggered me to make

this banana delight.

I have used brown sugar and a little jaggery,avoiding the use of white sugar,and it turned

out to be awesome.Thought to share with you all.!

Ingredients

4 ripe big bananas (not overipe and brown) mashed.(cavendish bananas)

125 gms brown sugar

1/4 cup jaggery

1 tsp.cardamon powder

1.5 tblsp cornflour mixed in  a little milk

few cashewnuts chopped

1/2 cup ghee +2 tblsp olive oil.

pinch of salt.

Method

Use a thick bottomed pan and heat half the ghee.Add the mashed bananas and keep

cooking till it changes color.Add the sugar ,then the jaggery,salt and keep mixing.

Once the sugar has dissolved add the cornflour ,cardamon powder, and mix well.

Once you see the mixture leaving the sides of the pan and thick,add the rest of the ghee

gradually.

Add cashewnuts and keep mixing till you get a thick and nice brown color.

Transfer to a greased plate . Glaze the top with half tsp.ghee.Allow to cool and cut into

pieces.

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