Melkote Sweet Pongal Recipe / Melkote Sakkarai Pongal Recipe / Melukote Sakkarai Pongal / Temple Style Sweet Pongal / Melukote Sakkare Pongal Recipe / Temple Prasadam Recipes

 

Melkote Sakkare Pongal

Ingredients for pressure cook

Raw rice - 1/2 cup

Yellow moongh dal - 1/4 cup

Water - 3 cups

Ghee - 2 tbsp

( Heat ghee in a pressure cooker add the washed rice and yellow moongh dal fry for a minute. Pour water and pressure cook till rice is cooked, cool and open the lid )

Other ingredients

Grated coconut - 1/2 cup

Ghee - 1/4 cup

( add more if needed)

Sugar - 1/2 cup

( add more or reduce according to your sweetness )

Chopped cashew nuts - 2 tbsp

Cardamom powder - 1/8 tsp

Melukote Sweet Pongal

Method

Once the rice is cooked switch on the stove and add the sugar . Mix till sugar has dissolved and well combined. Switch off the stove and add cardamom powder.

Heat ghee in a pan fry cashew nuts till light brown, add the coconut and fry for a minute and swutch off the stove.

Pour this in the pongal mix and enjot hot or warm.

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Paal Aval Kesari / Milk Poha Kesari / Aval Paal Kesari - Easy Kesari Recipe

Paal Aval Kesari

Ingredients

Thick aval / poha - 1 cup

( use white or red aval)

Milk - 1 & 1/2 cups

Water - 1/2 cup

( add more or less according to the quality of the poha)

Ghee - 2  tbsp

Powdered jaggery - 1/4 cup

( add more or less according to your taste )

Cardamom powder - 1/4 tsp

Fried Cashew nuts and Raisins in ghee - 1 tbsp

Method

Add 1 tbsp of ghee in a pan add the poha and roast till colour changes and crisp.

Boil water and milk in a pan lower the flame and add the roasted  poha and mix well, cover and cook till done.

Add jaggery, cardamom , remaining ghee and nuts mix till well combined , thickened and mixture leaves the sides of the pan. 

Switch off the flame and serve hot or warm.

Note:

a) Use only thick poha for this recipe.

b) Add jaggery only once the poha is well cooked.

c) For extra flavour saffron soaked in milk can be added.

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Ragi Modak Recipe / Ragi Modagam Recipe / Easy Ragi Modak With Coconut, Nuts & Dates Recipe / Ragi Modakam Ragi Kozhukattai Recipe / Ragi Modakam Recipe / Finger Millet Sweet Dumplings Recipe / Ganesh Chathurti Recipes

Ragi Modak

Yields: 12 Modak

Ingredients for the outer covering

Finger millet Flour / Ragi flour - 1 cup

Water - 1 & 1/4 cup

Salt a pinch

Oil - 1 tsp

Filling ingredients

Roasted sesame seeds - 1/4 cup

Roasted peanuts - 1/4 cup

Fresh grated coconut - 1/4 cup

Dates - 8 or more

Cardamom - 2

( In a blender add all the ingredients , pulse till well combined)

Ragi Modagam

Method

Pour water in a pan add salt and oil, when boiling reduce flame and add the ragi flour and quickly mix till combined.

Cover with a lid and rest for 5 minutes. Grease your palm with oil and knead the dough till soft

Grease the modak mould with oil fill some ragi dough and using your finger spread it well.

Make a small hole at the middle , take some filling and fill it up.

Cover the end with some dough, press well to make sure the filling does not come out when steaming. 

Gently remove the modak from the mould and arrange it on a greased steamer plate.

Steam these modagam till cooked. Cool the modagam & serve them.

Ragi Modak is a healthy twist on the traditional Indian sweet, made with nutrient-rich finger millet (ragi) flour, jaggery, and coconut. Soft, mildly sweet, and full of earthy flavor, these modaks are not only delicious but also packed with calcium, iron, and fiber. Perfect for festive occasions like Ganesh Chaturthi or as a wholesome dessert, Ragi Modak brings together taste and health in every bite.

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lapsi Halwa Recipe / Broken Wheat Halwa Recipe / Fada Lapsi Recipe / Sweet Dalia Recipe

 

Lapsi Halwa

Ingredients

Broken wheat / Dalia / Lapsi - 1/2 cup

Boiling water 2 cups or more

Jaggery - 1/4 cup

( make sure it's clean without any impurities)

Ghee - 4 tsps or more

Chopped nuts - 1 & 1/2 tbsp.

Cardamom powder - 1/4 tsp

Method

Heat 1 tsp. of ghee and fry the nuts till light brown, keep it aside.

Add remaining ghee and fry the lapsi till color changes, reduce flame and pour boiling water.

Cover with a lid and cook till lapsi is well cooked.

Crush the jaggery and add it to the halwa and in low flame cook till well combined.

Lastly add the nuts and cardamom powder , mix and enjoy hot or warm.

Note:

1) Each wheat quality is different so water quantity may vary, adjust accordingly.

Lapsi Halwa is a traditional Indian sweet dish made with broken wheat (daliya), ghee, and jaggery or sugar. It has a rich, nutty flavor and soft texture, often flavored with cardamom and garnished with nuts. This wholesome dessert is especially popular during festivals and auspicious occasions, symbolizing warmth, prosperity, and celebration.

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Jaggery Rava Ladoo Recipe / Rava Ladoo with Jaggery Recipe / Rava Ladoo Recipe / No Sugar Rava Ladoo Recipe / Suji Ke Laddu / Rava Urundai Recipe

Jaggery Rava Ladoo

Yields:  12 ladoos

Ingredients

Sooji - 1 cup

Grated coconut - 1/2 cup

Jaggery - 3/4 cup

Water - 2tbsp.

Warm milk - as needed

Ghee - 3 tbsp.

Chopped almonds, Cashew nuts & Raisins - 1 & 1/2 tbsp.

Cardamom powder - 1/4 tsp

Method

Heat 1 tbsp. of ghee in a pan add the nuts and fry till light brown, remove to a plate.

Add remaining ghee in the same pan add the sooji and fry in low flame till colour changes.

Add the coconut and roast for couple minutes, do not fry the coconut till dry. transfer to a plate/

Add the cardamom powder and nuts to the sooji mixture.

Add jaggery and water in a pan melt the jaggery and filter the syrup.

pour the hot syrup into the sooji mixture and mix , Sprinkle warm milk little by little till the mixture has some moisture.

Cover and rest for 20 minutes for the sooji to absorb the milk.

Grease your hands and shape the mixture into tight balls.

Store it in refrigerator.

Note:

1) Use semi coarse rava / sooji/ semolina for this recipe.

2) Add warm milk little by little to shape the balls, too much milk will make the mixture soggy and mushy and you can't shape the ladoos.

3) As coconut is added store it in refrigerator.

Jaggery Rava Ladoo is a traditional Indian sweet made with roasted semolina (rava), melted jaggery, ghee, and cardamom. Soft, aromatic, and mildly sweet, these ladoos are quick to prepare and packed with wholesome flavors. They are perfect for festive occasions or as a simple homemade treat.

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Rajasthani Sattu Recipe / Rajasthani Teej Sattu Recipe / Teej Sattu Recipe / 4 ingredients Sattu Recipe / Teej Sattu for Badi Teej / Teej Special Sattu Recipe

 

Rajasthani Teej Sattu

Ingredients

Roasted gram dal / Dalia -1/2 cup

(Slightly dry roast, do not burn them , cool & grind it to a fine powder, sieving is optional ))

Sugar -1/4 cup

( Grind to a very fine powder)

Cardamom - 3 powdered

Melted warm ghee - 1/4 cup

Sliced pistachio and almonds for decoration

Saffron few soaked in 1 tsp. of water

Method

Take a wide plate add the powdered gram dal, cardamom and sugar.

Pour warm ghee little by little & form into a soft dough, flatten the mixture.

Decorate with saffron water and nuts on top and enjoy!

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Beetroot Banana Rose Petals Ice Cream Recipe / No Cooking Rose Petals Banana Ice Cream / Healthy Rose Petals Banana Ice Cream Recipe / Paneer Rose Ice Cream Recipe

 

Rose Petal Banana Ice Cream

Ingredients

Pink rose petals / Damask Rose - 2 cups

( I used red rose in this recipe)

Ripe yellow sweet banana - 2 medium size

Coconut milk -  1 cup

Grated beet root - 1/8 cup

Cashew nuts - 1/4 cup

( soak it in coconut milk till soft)

Cardamom powder - a tiny pinch

Condensed milk - 1 tbsp

( add more or less according to the sweetness)

Chopped pistachio for garnish

Rose syrup to drizzle on top ( optional)

Rose Banana Ice Cream

Method

Take a blender add all the ingredients and blend to a smooth mixture.

Transfer into a container and sprinkle some chopped nuts and refrigerate overnight or till firm.

Scoop the ice cream into a bowl, garnish with chopped pistachio and drizzle rose syrup on top.

Serve immediately!

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Srikakulam Chandra Kaantalu Recipe / Srikakulam Chandrakaantalu Recipe / Chandra Kanthulu Recipe / A Traditional Andhra Sweet Recipe

 

Chandra Kaantalu

Ingredients

Yellow moongh dal - 1/2 cup

Raw rice - 1 tbsp.

Grated coconut - 1 & 1/2 tbsp.

Chopped cashew nuts - few ( optional)

Salt a pinch

Sugar - 1/2 cup

Cardamom powder - 1/8 tsp

Water - 1 cup

Oil as needed for deep frying

Method

Wash and soak moongh dal and rice in water for 2 hours., drain the water out add it into a blender pour some water and grind to a semi coarse mixture, transfer into a bowl.

Add sugar, cardamom powder, salt and coconut to the ground mixture and mix well.

Pour it into a greased plate and steam  for 5 minutes or pour it into a non stick pan and in low flame keep stirring continuously till the mixture forms to a thick lump.

Transfer it on a wet towel or to a greased plate flatten the mixture to 1/2 " thickness.

Grease a knife with ghee cut into desired shape ,make sure you wipe the knife each time you cut.

Heat oil in a pan and in medium flame deep fry the pieces till light golden brown on both sides.

Remove to a kitchen tissue for extra oil to get absorbed.

Enjoy hot or warm!

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Mango Sticky Rice Rolls Recipe / Thai Mango Sticky Rice Summer Rolls Recipe / Coconut Sticky Rice Rolls With Mango Recipe / Rice Papper Rolls Recipe

 

Mango Sticky Rice Rolls

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice

Other ingredients

Fried crispy yellow moongh or toasted sesame seeds

Sliced ripe mango

Thick salted coconut milk sauce

Rice papers as needed

Thai Mango Sticky Rice Rolls

Assembling

Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. 

Remove from the water and place on a plate sprinkle some sesame seeds in the middle, arrange the sliced mangoes on top lastly add the rice on top.

Now slowly roll it up tightly and fold the sides as we do for spring rolls,

Drizzle the coconut sauce on top and enjoy!

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Chocolate Rice Mousse Recipe / 3 Ingredients Rice Mousse Recipe / Viral Leftover Rice Chocolate Mousse / A Quick Rice chocolate Mousse

 

Rice Chocolate Mousse

Ingredients

Cooked rice - 1/2 cup

( I used raw rice, you can use leftover rice too)

Warm milk as needed for blending the rice

Chocolate chips - 4 tbsp.

( add more or less according to your taste)

Chocolate Rice Mousse

Method

Soak the chocolate chips in milk for 2 to 3 minutes for the chocolate to soften. You can even melt the chocolate using double boiler method and then use.

Take a blender add the milk chocolate mixture and rice, blend till thick and smooth.

Transfer into a bowl and chill it in refrigerated.

Dust cocoa power or grated chocolate on top and enjoy cold.

Rice Chocolate Mousse

Note:

a) Sweetness was perfect for us if needed add honey or sugar.

b) Add milk little by little while grinding the rice to get a perfect creamy mixture.

c) You can make this recipe vegan by adding plant based milk and using vegan chocolate.

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Thai Mango Sticky Rice Recipe / Mango Sticky Rice Recipe / Khao Neeo Mamuang Recipe / Thai Sweet Sticky Rice With Mango Recipe / An Easy Thai Dessert Recipe

 

Thai Sweet Sticky Rice With Mango

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice.

Topping

Fried crispy yellow moongh or toasted sesame seeds to sprinkle on top

Sliced ripe mango

Thick salted coconut milk sauce

Thai Mango Sticky Rice

Assembling

Place a mound of rice on a plate , place the sliced mangoes on the side. Pour the salted coconut sauce on top and sprinkle sesame seeds and enjoy!

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Instant Sohan Halwa Recipe /Sohan Halwa Recipe / Quick Homemade Sohan Halwa Recipe / Easy Dessert in just 5 minutes

 

Instant Sohan Halwa

Ingredients

Sugar - 1 cup

Ghee - 1/4 cup

All purpose flour / Maida - 1/4 cup

Milk powder - 1/4 cup

Mixed nuts as needed

( I used almonds, cashew nuts and pistachio)

Method

Take small steel bowls (katori ) and grease them with ghee sprinkle chopped nuts and keep is aside.

Add ghee and sugar into a heavy bottomed pan in low flame keep stirring continuously till sugar melts and changes it's color to golden brown. Do not over cook and burn them.

Switch off the stove and add the milk powder and maida stir quickly till well combined. 

Take a ladle of the mixture and pour it into the grease cups immediately, do not fill till the top. Tap the bowl so it spreads even or use a greased spoon to even the top.

Cool completely and unmold from the cups and enjoy!

Sohan Halwa

Note:

a) The mixture will be too hot so be careful while cooking the whole process.

b) Make sure you wipe the sides inside the bowl, otherwise it will be difficult to unmold the sweet.

c) This sweet is a firm brittle , crunchy, chewy , glossy and greasy. 

d) You need to break them into pieces, sprinkle them on top of ice cream or pair it with hot beverages or chew them slowly and enjoy.

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Makhandi Halwa Recipe / Caramel Sheera Recipe / Pakistani Makhandi Halwa Recipe / Sooji Halwa Recipe

 

Makhandi Halwa

Ingredients

Semolina / Rava - 1 cup

( do not roast the semolina)

Milk - 2 cups

Ghee - 1 cup

Sugar - 1 cup

Cardamom powder - 1/2 tsp

Chopped nuts - a handful

( I used sliced almonds and pistachio )

Dry rose petals few for garnish ( optional)

Pakistani Makhandi Halwa

Method

Pour milk into a bowl add the semolina mix and rest it for 20 minutes to soak.

Pour ghee into a heavy pan add the sugar and in low flame keep stirring till they melt and start to caramelize and turn golden colour.

Reduce the flame and add the soaked rava and stir till combined.

Keeping mixing continuously in low flame, do not worry if sugar crystalizes, they will melt as you keep cooking the halwa.

Once the rawa has cooked and has absorbed the milk and sugar and ghee starts to separate the halwa, add the nuts and cardamom powder mix well and switch off the stove.

Do not over cook the halwa then it will become hard.

Garnish with rose petals and serve hot or warm.

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Oat Milk Chia Kheer / Oat Milk Chia Pudding Recipe / A Quick Simple Dessert Recipe / Oat Chia Kheer Recipe / Healthy Oat Chia Payasam Recipe

 Listen the audio for the recipe.

Oat Milk Chia Pudding

Ingredients

Oat milk - 2 cups

Chia seeds - 2 tsp

( add more if needed)

Brown sugar - 2 tsp

( add more if you want it sweeter)

Crushed pistachio - 6

Cardamom powder a pinch ( optional)

Crushed saffron strands - a generous pinch

Few dry rose petals for garnish

Oat Milk Chia Kheer

Method

Pour oat milk in a pan and give a boil, switch off the stove and add the cardamom powder if using, saffron and sugar. 

Mix till sugar dissolve, rest for few minutes and while still warm add the chia seeds.

Stir well make sure there are no lumps , cover with a lid for the chia seeds to absorb the milk and swell.

Just before serving pour them into individual cups garnish with rose petals and pistachio. 

Enjoy warm or cold!

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Sweet Potato Halwa / Shakarkandi Ka Halwa / Sakkaraivalli Kizhangu Halwa

Sweet Potato Halwa

Ingredients

Sweet potato - 1 small size
( boil till soft,peel the skin and mash the sweet potato,Use any colour sweet potato )
Sugar - 3 tbsp
( add according to the sweetness of the sweet potato)
Ghee - 5 tsp
Cashew nuts chopped - 8
Raisins - 1 tsp
Almonds/Badam - 15
( soak it in hot water for 30 minutes and remove the skin)
Milk - 1/8 cup
Cardamom - 4
Saffron strings - few

Method

Take a blender add the almonds, milk and cardamom, grind it to a smooth paste.
Heat 1 tsp ghee and fry the raisins and cashew nuts till light brown and keep it aside.
In the same pan add 2 tsp of ghee and add the boiled mashed sweet potato in medium low flame fry till raw smell has disappeared.
Now add the ground paste and cook till its slightly thick,add the sugar and cook in low flame.
Add the remaining ghee and mix till the halwa leaves the sides of the pan.
Switch off the stove add the fried nuts and saffron , mix till combined.
Serve the halwa warm.

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Surati Ghari Recipe / Surat Ghari Recipe / Surti Ghari Recipe / Gujarati Ghari Recipe - Gujarati Recipes

Surati Ghari

Ingredients for the Filling

Homemade Mawa/Khoya - 1 cup
Sugar - 4 tbsp
( add more sugar if needed)
Almonds - 20
Pistachio - 20
Cardamom - 4
Besan - 2 tbsp
Semolina - 1 tbsp
Ghee - 2 tsp
Crushed saffron

Surati Ghari

Method

Heat 1 tsp of ghee in a pan add besan and fry till raw smell disappears and the colour changes.

Dry roast rava till colour changes.

Take a food processor or blender add the cardamom, nuts, sugar and dry grind to a fine powder.

Heat ghee in a pan add khoya and roast till its light pink.

Take a bowl and mix all the ingredients and the crushed saffron.

If your mixture is dry fry for a minute, switch off the stove.

Sprinkle few drops of milk to the mixture.

While warm divide the portion into equal portion.

Ingredients for the outer covering

Maida / All purpose flour - 1 cup
Ghee - 3 tsp
Salt a pinch
Milk - 1/2 cup add more if needed

Surati Ghari

Method

Take a bowl add maida,salt & ghee.Mix to resemble bread crumbs.
Now add milk little by little to form a soft dough.
Cover and rest for 10 minutes.
Divide the portion into small equal balls.

Ingredients for the coating

Melted ghee - 6 tbsp
Powdered sugar - 6 tsp

Method

Add the powdered sugar to the melted ghee and beat it well and keep it aside.

Other Ingredients

Oil as needed for deep frying
Ghee- 1 tbsp
Chopped pistachio and almonds chopped - each 5

Surati Ghari

Method

Roll out each ball of dough into a thick circle and slightly flatten.

Place the filling ball mixture in the middle of the dough.

Cover the dough completely make sure its well sealed ( see the above picture).

Heat oil and ghee in a pan when hot drop the ghari slowly into the oil.

In medium low flame fry till light brown on all sides.

Remove it on a kitchen paper , cool them completely.

Once cooled dip the fried ghari into the ghee/sugar mixture, make sure both sides are well coated.

Place it on a plate & sprinkle the chopped nuts.

Allow the ghari to set for 12 hours to become firm then cut and enjoy !

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Homemade ​Makhan Mishri Recipe / Makhan Mishri Recipe / Mishri Makhan Recipe /Janmashtami Recipes / Gokulashtami Recipe / Krishna Jayanthi Recipes

 

Makhan Mishri

Ingredients

Ghee - 2 tbsp

Mishri / Crystalized Sugar / Rock Sugar powdered- 2 tsp or as needed

Saffron strings - few

Ice cubes

Method

Add ice cubed and ghee in a bowl using hand or whisk mix till butter forms.

Discard the ice cubes add sugar mix well.

Garnish with saffron strings. Serve it to Lord Krishna.

This prashad is served at Shri Banke Bihari temple in Vrindavan

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Ariyunda Recipe / Rice Ladoo Recipe / Roasted Rice Balls / Sweet Rice and Coconut Balls - Easy Ladoo Recipe

Ariyunda

Yields: 8 small ladoos     

Ingredients

Par boiled rice , Red rice or Rose matta rice - 1 cup

Jaggery - 3/4 cup

Grated coconut - 1/2 cup

Water - 1/4

Cardamom -6

Jeera - 1/4 tsp

Dry ginger powder - 1/2 tsp

Method

Wash rice once or twice and add it into a pan in low flame dry roast till golden brown colour and crunchy. Do not over fry and burn the rice.

Let the rice cool down take a mixie jar or a coffee grinder add the roasted rice, cardamom, coconut , jeera and ginger powder dry grind to a fine powder. Transfer to a plate and keep it aside

Melt jaggery in water and filter to remove impurities.

Pour the hot jaggery syrup into the ground mixture and mix it with a spoon , once warm to hold mix well and shape it into tight balls. Once cooled they will become hard.

Enjoy!

Note:

Fried cashew nuts in ghee can be added for extra taste.

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Brinjal And Nuts Poli / Brinjal Poli Recipe / Eggplant Poli Recipe / Poli Recipes

Brinjal Poli

Yields: 15 Poli

Ingredients for the stuffing

Cashew nut - 1/4 cup
Almond - 1/4 cup
Peanuts - 1/4 cup
Sesame seeds -  1/4 cup
Fresh coconut - 1/4 cup
Powdered jaggery - 1 & 1/4 cup
( If your jaggery is too sweet then reduce)
Cardamom -10
Ghee - 1 tbsp
Eggplant - 1 big
( Cut the eggplant into half cover and microwave it for 2 minutes or till soft. Cool and grind to a smooth paste along with the skin. You can steam them too)

Method

Dry roast all the nuts, sesame and coconut separately till light brown. Do not  burn them.
Cool them and powder the ingredients along with cardamom to a fine powder.
Take a non stick pan add the eggplant paste, ground powder and powdered jaggery.
In low flame cook the mixture till it leaves the sides of the pan and forms into a mass.
Switch off the stove add the ghee and mix it well.
Cool the mixture and divide the portion into equal size balls.

Ingredients for outer covering

Wheat flour - 1 cup heaped
Maida / All purpose flour - 1 cup heaped
Salt a pinch
Turmeric powder - 2 generous pinches
Oil - 2 tbsp
Water as needed
Ghee as needed to cook the poli

Method

Take a bowl add maida, wheat flour, oil, salt mix to resemble bread crumbs.
Now slowly add water little by little till you form a soft dough.
Cover & rest it for 10 minutes. Divide the dough to equal size balls.
Grease a plastic sheet place the covering ball on top flatten it slightly place a filling ball on top & cover it. Make sure its sealed well.
Apply oil to your fingers and evenly flatten it to a thin disc. You can also use a rolling pin to roll. Make sure the stuffing doesn't come out.
Heat a tawa cook the poli with ghee till slight brown on both sides.
Serve them warm.

Note:

a) If you think the jaggery you are using is very sweet then reduce the quantity.

b) As the jaggery was sand free and clean i used it directly otherwise dilute it in water filter and then use.

c) I have used one large eggplant you can make this even with small or medium size brinjals.

d) If you don't have microwave just steam the brinjals.

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Kaipola Recipe / Ripe Plantain Egg Cake Recipe / Malabar Plantain Egg Cake / Malabar Kaipola Recipe - Kerala Sweet Recipes

 

Kaipola

Ingredients

Ethapazham / Ripe Kerala plantains / Nendrapazham - 1 large chopped

Eggs - 2

Sugar - 1/8 cup

( add more if needed)

Milk powder - 1 tbsp

( dilute it in some milk)

Cardamom powder - 1/4 tsp

Salt a pinch

Cashew nuts - a handful

Raisins - a handful

Ghee - 1 tbsp

Method

Heat ghee in a pan and sauté the plantain for few minutes remove to a plate. In the same pan add some ghee and sauté cashew nuts and raisins till color changes. Let everything cool.

Take a blender add eggs, cardamom powder, salt, milk powder and sugar bend till smooth.

Transfer to a bowl add the fried nuts and banana mix till combined , sprinkle some on top.

Grease a non stick pan pour the mixture cover it with a tight lid and in low flame cook till cooked, switch off the stove.

Cool completely flip it on to a plate , cut and enjoy with tea !

Note:

a) If using a cake pan pour the mixture inside the pan take a vessel keep a metal  trivet inside. 

Place the cake pan on top of the trivet and cover it with a tight lid and in low flame cook till done. This way the base of the cake will not burn.

b) If you don't have milk powder replace it with just milk.

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