Unniappam

This is one of the traditional & delicious sweet dishes from Kerala. In all Krishna temples in Kerala, they make this Neivedyam prasadam for Lord Unni Kuttan. And these prasadam are so yummy like Krishna Himself.

Ingredients

Raw rice                                           1cup

Jaggery                                             1 cup

Ripe Banana                                      1 no

chopped Coconut pieces                      1/4 cup (fried in ghee)

Green cardamon powder                    ½ tsp

Dry ginger powder                             ¼ tsp
Black sesame seed                             - 1/2tsp.

Ghee                                                  2 tbsp

Oil                                                      frying 

Method:

• Soak the raw rice for 4 hours. Drain it.
• Melt the jaggery with little water and strain.
• Smash the banana very well.
• Grind together with rice, melted Jaggery  banana, elachi & dry ginger powder with just enough water to form a smooth batter.
• fry the coconut pieces & till seeds in ghee.
• Mix ghee and coconut pieces with it and mix well. Keep aside it for 2 hours.
• Heat the Unniappam mould, fill it ¾ of ghee (or oil), pour the batter into mould.
• When one side is cooked, using sharp ladle flip it.
• Once appam is cooked, drain the ghee (or oil) and set aside. Sometimes sugar is sprinkled on top to give that awesome black/brown and white contrast and add sweetness. Also it tastes far better if you take it after couple of days, instead of fresh.

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