Kandarappam Recipe

Kandarappam / Sweet Paniyaram / Sweet Appam is one among the traditional dish for offering to god in Karthigai deepam festival.

Kandarappam / Sweet Appam / Sweet Paniyaram

Ingredients for Kandarappam / Sweet Appam

Rice – little above ¾ of the cup

Urad dal – Just to fill the gap on top of rice in the cup

Jaggery – ¾ cup

Cardamom powder – 1 tspn

Oil to fry

Method of preparation

Soak the rice and urad dal for 2 hours. Keep the pan and add the jaggery with little water to make syrup and let the jaggery pieces to dissolve completely then filter the syrup to remove impurities. Again keep the pan and add the filtered jaggery syrup and heat the syrup till it get thick and let the syrup to cool.

Drain the water completely from rice and urad dal and transfer that to blender then add cardamom powder and jaggery syrup and grind the mixture to nice paste. Don’t add jaggery directly while grinding the urad dal and rice as jaggery consists of impurities that’s why we take jaggery syrup. While grinding the mixture don’t add water as syrup itself has water. After grinding nice paste leave it for 1 hour for fermentation.

Keep the pan and add oil to fry the Kandarappam as soon as the oil get heated up keep the flame little more than sim flame and less than medium flame. If the batter is thick, mix with little water to get pouring consistency. You have to fry one by one, pour the batter in one place in hot oil and it spread itself. As soon as get fried in one side turn to other side and fry to dark golden brown colour. Pierce the knife tip in the Kandarappam to check it is fully cooked. If the batter stick in knife while piercing means not fully cooked if not then its sure it is cooked. The delicious Kandarappam / Sweet Appam is ready to serve.

Please check my video below for the recipe

Comments

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