Ingredients with Measurements:
- 2 cups of raw rice
- 1 cup of grated coconut
- 1 cup of cashew nuts
- 1 cup of jaggery
- 1 tsp of cardamom powder
- 1 tsp of baking powder
- 1/2 tsp of salt
- 2 cups of water
- 1/4 cup of ghee
Special equipment needed:
- A blender or food processor
- A large mixing bowl
- A 9-inch round cake pan
- A steamer or pressure cooker
Step-by-step instructions:
1. Rinse the rice and soak it in water for 4-5 hours.
2. Drain the water and grind the rice and grated coconut together in a blender or food processor until smooth.
3. Add 2 cups of water to the rice-coconut mixture and blend again until well combined.
4. Pour the mixture into a large mixing bowl and add the jaggery, cardamom powder, baking powder, and salt. Mix well.
5. Heat the ghee in a pan and fry the cashew nuts until golden brown. Add the fried cashews to the batter and mix well.
6. Grease a 9-inch round cake pan with ghee and pour the batter into it.
7. Steam the kalathappam in a steamer or pressure cooker for 30-40 minutes or until a toothpick inserted in the center comes out clean.
8. Once done, remove the kalathappam from the steamer and let it cool for a few minutes.
9. Cut the kalathappam into slices and serve warm.
- Time:
Preparation time: 5 hours (including soaking time)
- Cooking time: 30-40 minutes
Temperature:
- Steaming temperature: Medium-high heat
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 12g
- Carbohydrates: 55g
- Protein: 6g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Cashew nuts can be substituted with almonds or pistachios.
Variations:
- Add raisins or chopped dates to the batter for a sweeter taste.
- Add a pinch of saffron to the batter for a richer flavor.
- Add a tablespoon of rose water to the batter for a floral aroma.
Tips and tricks:
- Make sure to grind the rice and coconut mixture until smooth to avoid lumps in the batter.
- Use freshly grated coconut for a better taste.
- Do not overmix the batter after adding the jaggery to avoid a runny consistency.
- If using a pressure cooker, remove the whistle and steam for 30-40 minutes on medium-high heat.
Storage instructions:
- Store the leftover kalathappam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the kalathappam in a microwave or steamer for a few minutes before serving.
Presentation ideas:
- Serve the kalathappam on a plate with a sprinkle of powdered sugar and chopped cashews on top.
Garnishes:
- Chopped cashews or pistachios
- Powdered sugar
- Rose petals
Pairings:
- Masala chai
- Filter coffee
Suggested side dishes:
- Coconut chutney
- Mango pickle
Troubleshooting advice:
- If the kalathappam is too dry, add a tablespoon of water to the batter before steaming.
- If the kalathappam is too wet, add a tablespoon of rice flour to the batter before steaming.
Food safety advice:
- Make sure to use clean utensils and equipment while preparing the kalathappam.
- Store the leftover kalathappam in the refrigerator to avoid spoilage.
Food history:
- Kalathappam is a traditional snack from the Malabar region of Kerala, India. It is usually made during festivals and special occasions.
Flavor profiles:
- Sweet
- Nutty
- Cardamom-flavored
Serving suggestions:
- Serve the kalathappam as a snack or dessert.
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Region: Indian