Kerala Traditional Sweet recipes

Kerala Traditional Sweet recipes



1. Pazham Pori (Banana Fritters)



Ingredients:

  • 2 ripe banana (Kerala banana) 
  • 1 cup maida (all-purpose flour)
  • 2 tbsp rice flour
  • 2 tbsp sugar
  • A pinch of turmeric powder
  • Water (to make batter)
  • Oil for frying

Preparation:

  1. Slice bananas lengthwise.
  2. Make batter out of maida, rice flour, sugar, turmeric and water and this is thick.
  3. lice bananas in half and fry them till brown.



2. Unniyappam



Ingredients:

  • 1 cup rice flour
  • 1 ripe banana
  • ½ cup jaggery syrup
  • ¼ cup grated coconut
  • ½ tsp cardamom powder
  • A pinch of baking soda
  • Ghee oil or coconut oil (to fry)

Preparation:

  1. Banana sap, rice flour, jaggery syrup, coconuts and cardamom.
  2. Rest for 30 minutes.
  3. Add batter and fry in holes of unniyappam pan with ghee till it turns to gold.




3. Ada Pradhaman (Kerala Payasam)



Ingredients:

  1. ½ cup ada (rice flakes)
  2. 1 cup jaggery
  3. 2 cups thick coconut milk
  4. 1 cup thin coconut milk
  5. 2 tbsp ghee
  6. Cashews, raisins, cardamom

Preparation:

  1. Cook ada till soft.
  2. Lentil fritter jaggery fused and blended with cooked ada.
  3. Add thin coconut milk, stir until thick milk is added.
  4. Fry cashews and raisins in ghee and add it in payasam.



4. Palada Payasam



Ingredients:

  • ½ cup ada
  • 4 cups milk
  • ½ cup sugar
  • 2 tbsp ghee
  • Cardamom powder


Preparation:

  1. Cook ada till soft.
  2. Boil milk till thickened.
  3. Add sugar and add ada, boil.
  4. Add cardamom and ghee and serve.


5. Elaneer Payasam (Tender Coconut Kheer)



Ingredients:

  • Tender coconut pulp – ½ cup
  • Coconut milk – 1 cup
  • Condensed milk – ¼ cup
  • Sugar – 2 tbsp
  • Cardamom – ¼ tsp

Preparation:

  1. Stir tender coconut pulp.
  2. Mix the coconut milk, condensed milk, sugar and cardamom.
  3. Post-chilling server - cold summer pudding.


6. Chakka pradhaman (jackfruit Payasam)



Ingredients:

  • Ripe jackfruit pulp – 1 cup
  • Jaggery – ½ cup
  • Coconut milk – 1 cup (thick)
  • Ghee – 2 tbsp
  • Cashews & raisins – for garnish

Preparation:

  1. Add jackfruit pulp to jaggery.
  2. To begin with, add thin coconut milk then, thick milk.
  3. Ghee fry cashews and raisins and combine.

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