Ingredients with Measurements:
- 1 cup of rice flour
- 1 cup of grated jaggery
- 1 cup of ripe mango pulp
- 1/2 cup of grated coconut
- 1/4 cup of ghee
- 1/4 cup of water
- 1 tsp of cardamom powder
- 1 tsp of baking soda
- A pinch of salt
Special Equipment Needed:
- A steamer or pressure cooker
Step-by-Step Instructions:
1. In a mixing bowl, add rice flour, grated jaggery, grated coconut, cardamom powder, and a pinch of salt. Mix well.
2. Add the ripe mango pulp to the mixture and mix well.
3. In a separate bowl, mix baking soda and water. Add this mixture to the rice flour mixture and mix well.
4. Add ghee to the mixture and mix well.
5. Grease a round cake pan with ghee and pour the mixture into the pan.
6. Steam the mixture in a steamer or pressure cooker for 30-40 minutes or until a toothpick inserted in the center comes out clean.
7. Once done, remove the pan from the steamer or pressure cooker and let it cool for a few minutes.
8. Cut the Mango Kalathappam into pieces and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
Steamer or pressure cooker temperature: High
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 7g
Cholesterol: 20mg
Sodium: 300mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Sugars: 25g
Protein: 2g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or white sugar.
- Ghee can be substituted with butter or oil.
Variations:
- Instead of mango pulp, you can use banana or jackfruit pulp.
- You can add chopped nuts like cashews or almonds to the mixture for added crunch.
Tips and Tricks:
- Make sure the mixture is well mixed before steaming.
- Do not overmix the mixture after adding baking soda as it can cause the Kalathappam to become dense.
- You can add a few drops of lemon juice to the mixture to enhance the flavor.
Storage Instructions:
Store the Mango Kalathappam in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Mango Kalathappam in a microwave or steamer for a few minutes before serving.
Presentation Ideas:
Serve the Mango Kalathappam on a plate with a dusting of powdered sugar and a few slices of mango on the side.
Garnishes:
Garnish the Mango Kalathappam with chopped nuts or fresh fruits like strawberries or kiwi.
Pairings:
Serve the Mango Kalathappam with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the Mango Kalathappam with a side of vanilla ice cream or whipped cream.
Troubleshooting Advice:
- If the Kalathappam is too dense, it may be due to overmixing or not enough baking soda. Add a little more baking soda and mix well before steaming again.
- If the Kalathappam is too soft, it may be due to too much liquid. Add a little more rice flour and mix well before steaming again.
Food Safety Advice:
Make sure all ingredients are fresh and clean before using them. Wash your hands before and after handling food.
Food History:
Kalathappam is a traditional Kerala snack made with rice flour, jaggery, and coconut. It is usually steamed in a round cake pan called a "kalchatti."
Flavor Profiles:
Mango Kalathappam has a sweet and tangy flavor with a hint of cardamom.
Serving Suggestions:
Serve Mango Kalathappam as a dessert or snack. It can be enjoyed warm or cold.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian