Ingredients with Measurements:
- 2 cups of raw rice
- 2 tablespoons of sesame seeds
- 2 tablespoons of jaggery
- 2 tablespoons of coconut
- 1 teaspoon of cardamom powder
- 2 tablespoons of ghee
- 1/2 teaspoon of baking soda
- 2 cups of water
Special Equipment Needed:
- A large bowl
- A grinder
- A deep pan
- A wooden spoon
Step-by-Step Instructions:
1. Soak the raw rice in water for about 4 hours.
2. Grind the soaked rice in a grinder to make a thick paste.
3. Heat the ghee in a deep pan and add the sesame seeds. Fry for a few minutes until the sesame seeds turn golden brown.
4. Add the jaggery and coconut to the pan and mix well.
5. Add the cardamom powder and mix well.
6. Add the ground rice paste to the pan and mix well.
7. Add the baking soda and mix well.
8. Add the water and mix well.
9. Cook the mixture on low heat for about 10 minutes, stirring continuously.
10. Grease the sides of a deep pan with ghee and pour the mixture into the pan.
11. Cover the pan with a lid and cook on low heat for about 10 minutes.
12. Remove the lid and cook for another 5 minutes.
13. Serve the Pesaha Appam hot.
Time:
Preparation Time: 4 hours
Cooking Time: 25 minutes
Temperature: Low heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 40g
Protein: 4g
Substitutions for Ingredients:
- Coconut can be substituted with almond or cashew powder.
- Jaggery can be substituted with brown sugar.
Variations:
- The Pesaha Appam can be topped with chopped nuts for added flavor and texture.
- The Pesaha Appam can be served with a dollop of coconut milk or coconut cream.
Tips and Tricks:
- Soak the rice for at least 4 hours to ensure that the rice paste is thick and creamy.
- Fry the sesame seeds on low heat to ensure that they do not burn.
- Cook the Pesaha Appam on low heat to ensure that it is cooked through.
Storage Instructions:
The Pesaha Appam can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The Pesaha Appam can be reheated in the microwave or in a pan on the stovetop.
Presentation Ideas:
The Pesaha Appam can be served in a bowl and garnished with chopped nuts and a dollop of coconut cream.
Garnishes:
- Chopped nuts
- Coconut cream
Pairings:
The Pesaha Appam can be served with a side of coconut chutney or a spicy curry.
Suggested Side Dishes:
- Coconut chutney
- Spicy curry
Troubleshooting Advice:
- If the Pesaha Appam is not cooked through, cook it for a few more minutes on low heat.
- If the Pesaha Appam is too dry, add a few tablespoons of water and mix well.
Food Safety Advice:
- Make sure to cook the Pesaha Appam on low heat to ensure that it is cooked through.
- Make sure to store the Pesaha Appam in an airtight container in the refrigerator.
Food History:
Pesaha Appam is a traditional dish from Kerala, India. It is usually served during the Pesaha festival, which is celebrated by the Christian community in Kerala.
Flavor Profiles:
The Pesaha Appam has a sweet and nutty flavor with hints of cardamom.
Serving Suggestions:
The Pesaha Appam can be served as a dessert or as a snack.
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Region: Indian