Perfect Soft & Spongy Vattayappam - A Delicious and Healthy Kerala Treat

"Soft & Spongy Vattayappam Recipe – Perfect Kerala Steamed Rice Cake"

Vattayappam: Kerala's Steamed Rice Cake Delight

    When it comes to Kerala's iconic Appams, one recipe I’ve always wanted to highlight is Vattayappam – a soft, spongy, and deliciously unique fermented rice cake. While it shares ingredients with its cousin Vellayappam, Vattayappam stands out for its texture and cooking method – it’s steam-cooked to perfection, giving it a fluffy, melt-in-the-mouth quality. For those wondering, Vattayappam translates to “Round Rice Cake” in Malayalam!

What Makes Vattayappam Special?

    This traditional Kerala snack or Nadan Palaharam is an ideal choice for a tea-time treat or a light oil-free breakfast option. Unlike deep-fried snacks, Vattayappam is steamed, making it a healthier choice without sacrificing flavour. You can enjoy it just as you would Appam, with a spicy vegetarian or non-vegetarian curry for an extra layer of taste.

Looking for more traditional breakfast ideas? Check out the post on Kerala-Style Christian Breakfast.

 

A Versatile Snack Loved Worldwide

    It is a traditional Kerala snack, a Nadan Palaharam which turns out to be an oil free tea time snack in most of the Kerala households & it is also a Breakfast dish, which can be eaten like an Appam with hot & spicy Vegetarian or Non-vegetarian Curries. The dish is made by steam-cooking the batter, and is very similar to its Goan counterpart Sanna & the Vietnamese Bánh Bò - a fascinating touch that underlines the universal appeal of steamed rice cakes.

Love Kerala snacks? Explore more traditional Kerala Nadan Palaharams, here..

 

Why You Should Try Vattayappam

    Whether enjoyed on its own or paired with a curry, Vattayappam offers a taste of Kerala’s culinary heritage – soft, slightly sweet, and a little tangy from natural fermentation. This simple yet delicious treat is perfect for any time of the day.

 

Stacked Pieces of Vattayappam - Soft, Fluffy, and Absolutely Irresistible.

Christmas Fervour and the Feast Planning Begins

    Once the Christmas season kicks in, so does the excitement of planning the Christmas Eve feast, breakfast, lunch, and the many rounds of snacks and dinner. This season is when families and friends gather around the table, and as we know, the Christmas feast is no simple affair – it’s a lavish spread of meats, breads, stews, rice, fish, desserts, and, of course, the iconic Christmas Fruit Cakes (or Plum Cake) alongside glasses of Homemade Wines. And let me remind you, it’s not just the wine that seals the Christmas joy – it’s the whole spread of traditional goodies!

 

🎄 Add a Homemade Touch to Your Christmas! 🎁

Essential ingredients like Candied Fruits, Marmalade, and Caramel Syrup, aren't just for perfecting your Christmas Cake—they're also charming handmade gifts to spread the festive cheer. 🌟

✨ Discover the Joy of Homemade Delights! ✨

 

Festivals: More Than Good Food – It’s About Great Food!

    As I often say, "Festivals aren’t just about Good Food; they’re about Great Food! And for Christmas in Kerala, that means a mix of Syrian Christian staples that once graced the table only during special occasions. Nowadays, though, we live in a world where no dish is strictly “festive” – favourites like Appam and Stew have sneaked into our daily menus.

Need inspiration for a Kerala Christmas breakfast? Explore these Appam varieties to elevate your festive breakfast table!

 

Tracing the Roots of Appam – From Tradition to Today’s Tables

    Back in the day – or as they say, "Pandu Pandu Oru Kaalathu"(literally, it says Once upon a time), – dishes like Appam and Stew were reserved for celebrations. The journey of these dishes into everyday Kerala homes speaks volumes of Kerala’s culinary history and its Dutch and English influences. The dish Appam has deep-rooted connections, especially with Jewish communities in Cochin, where it became a staple. Although most Cochin Jews have now moved to Israel, their culinary legacy – Appam included – has stayed on, flavouring Kerala’s tables for generations.

My Attempt at the Perfect Vattayappam

    Today, I’m excited to share an authentic Kerala Christian recipe from my mother-in-law’s kitchen – Vattayappam. My MIL prepares this as a snack, though her approach has always been a bit hit or miss. For a while, I was hesitant to try it myself, but over the past seven years, I’ve experimented with various recipes until I finally found what I call my “perfect” spongy Vattayappam!

Traditional Kerala-Style Vattayappam - A Soft and Fluffy Steamed Rice Cake Perfect for Breakfast or Tea-Time Snacks.

 

Secrets to Making Soft & Fluffy Vattayappam Every Time

more the softer, the more it melts in your mouth. Here is the recipe to make the best soft rice cake...

Read more at: https://www.onmanorama.com/food/recipe/2020/12/17/soft-vattayappam-steamed-rice-cake.html

The Perfect Vattayappam: Soft, Spongy, and Simply Irresistible

    After countless trials and errors in search of the ideal soft and spongy Vattayappam, I finally found the perfect recipe – thanks to Lekshmi Nair’s Vlog. Her precise measurements, combined with one secret ingredient, turned my Vattayappam dreams into reality.

    So incredibly soft and spongy were the results that I couldn’t stop repeating those words with delight. For the first time ever, I achieved a flawless Vattayappam on my first try. If you’ve been struggling to perfect this classic dish, this recipe is a must-try!

Discover more Kerala treasures: Explore a wonderful collection of Traditional Kerala Christian Recipes here...

What’s in a Vattayappam?

At its heart, Vattayappam is simplicity itself, made with:

• Rice (either as rice flour or soaked raw rice)
• Sugar
• Coconut (grated or as coconut milk)
  

   

  Despite the basic ingredients, the variations are endless, influenced by regions, kitchens, and personal preferences.

  
  

Popular Variations of Vattayappam

• Rice Choices: Some recipes use rice flour, while others swear by soaked raw rice for a more traditional touch.
• Coconut’s Role: Add grated coconut for texture or coconut milk for a creamier, richer taste.
• Sweetness Levels: For a tea-time snack, increase the sugar; for a meal accompaniment, dial it back.
• To Garnish or Not: While the traditional Vattayappam is served plain, festive versions may feature cashews, raisins, or cherries.

Pro Tip: Make it your own! Adjust the sweetness or add garnishes to match your occasion.

A Dish of Heritage and Versatility

    The beauty of Vattayappam lies in its ability to adapt – whether it’s a plain, oil-free snack or a sweet treat adorned with toppings. Every household has its unique spin, making this steamed rice cake a true reflection of Kerala’s culinary diversity.

In love with steamed snacks? Dive into a wide range of  Kerala’s Steamed Delicacies here...

Perfectly sliced Vattayappam, highlighting its airy texture and traditional presentation on a banana leaf

Vattayappam Recipe: The Secret to Perfect Soft and Spongy Steamed Rice Cakes

    This Vattayappam recipe uses a combination of soaked raw rice, coconut, coconut milk, sugar, and yeast, but the magic lies in one secret ingredient – cooked idli rice! It’s this special addition that guarantees soft and spongy Vattayappams every time.

    Whether you're planning a Kerala Christmas breakfast or looking for an oil-free snack to pair with your evening tea, this recipe fits perfectly into your festive spread. You can serve it for:

• Breakfast: Pair with spicy curries for a wholesome meal.
• Lunch: A versatile accompaniment to your mains.
• Tea Time: Serve alongside Christmas treats like Achappam (Rose Cookies), Diamond Cuts, Square Biscuits (Kul Kul), and Banana Chips (Nendhrakaya Varuthathu).

Don’t miss this festive combo: Pair Vattayappam with Kerala’s traditional Christmas Fruit Cakes & Homemade Wines.

Tips for Perfect Vattayappams

• Follow Measurements Carefully: Precision is key for achieving the ideal texture.
• Secret Ingredient Matters: The addition of cooked idli rice transforms the Vattayappam into the soft, spongy delight it’s meant to be.
• Read Instructions Thoroughly: Each step ensures the texture, taste, and aroma are spot on.

Why Vattayappam is a Must-Have on Your Festive Menu

    Incorporating Vattayappam into your Christmas menu adds a traditional Kerala touch that’s both unique and versatile. Its oil-free nature makes it a healthy alternative, and its ability to complement both savoury curries and sweet treats makes it a crowd-pleaser.

Plan your festive feast: Check out Kerala’s Christmas Menu ideas for more inspiration.

 

Steamed Rice Cakes - Vattayappam Recipe Overview

• Cuisine: Kerala (India)
• Recipe Type: Appam
• Difficulty: Medium
• Serves: 3-4
• Author: SM

Time Required

• Preparation Time: 10 minutes
• Soaking Time: 4-6 hours (or overnight)
• Fermentation Time: 6-8 hours
• Cooking Time: 15-20 minutes per batch

Total Time: Approximately 10-15 hours (including passive soaking and fermentation time)

 

 How to Make Traditional Vattayappam – A Step-by-Step Guide

Perfectly Sliced Vattayappam - A Delicious and Healthy South Indian Treat

Ingredients

For Vattayappam Batter:

• 1 cup Raw Rice
• ½ Coconut (grated)
• ¾ cup Thick Coconut Milk
• ¾ cup Cooked Idli Rice
• ¼ cup Sugar
• ½ teaspoon Yeast
• Salt, to taste

Optional Garnishes:

• A few Cashew Nuts
• A few Raisins
• A few Cherries
• 2 Cardamom Pods
• ¼ teaspoon Cumin

Method

Grind the Batter

Soak the Rice:

• Wash and soak raw rice in plenty of water for 4-6 hours or overnight.
• Drain and leave the rice in a colander to remove excess water.

Blend the Ingredients:

• First, blend cooked idli rice and sugar into a fine paste. The paste will have a watery consistency.
• Add the soaked rice, grated coconut, yeast, and salt to the mixture.

Incorporate Coconut Milk:

• Pour ¾ cup thick coconut milk into the blender and grind all the ingredients into a smooth, lump-free batter.
  

   

  Quick Tip: Learn how to make Thick Coconut Milk at home! Click here for the recipe.

   

Ferment the Batter:

• Transfer the batter into a large bowl, leaving enough space for it to double or triple in volume.
• Cover and let it ferment for 6-8 hours, or until the batter rises significantly.

Freshly Steamed Vattayappam - A Traditional Kerala Delicacy

Steam the Vattayappam

Prepare the Pan and Steamer:

• Grease an 8" round cake pan with a few drops of coconut oil and keep it ready.
• Pour water into the steamer, place the pan inside, and bring the water to a boil on high heat.

Pour and Cook the Batter:

• Once the steam builds up, carefully pour the batter into the pan, filling only half the depth to allow room for the Vattayappam to rise.
• Cover the steamer and cook on high heat for 8-10 minutes, then lower the heat and cook for another 45-50 minutes.
• To check doneness, insert a skewer or knife; it should come out clean.

Cool and Serve:

• Remove the pan from the steamer and let it cool for 10-15 minutes.
• Run a knife along the edges, invert the pan, and gently transfer the Vattayappam to a serving plate.

   

  Pro Tip: For a festive touch, garnish with cashews, raisins, and cherries halfway through cooking.

   

 

 

Freshly Steamed Vattayappam - A Fluffy Kerala Rice Cake

Serving Suggestions

Pair your Vattayappams with:

• Kerala-Style Stews: Chicken, beef/mutton, or Vegetable Stew with creamy coconut milk.
• Spicy Chicken Curries: Chicken Curry, Chicken Mappas, Chicken Curry with Coconut Milk, Tomato Chicken, Chicken Kuruma, Chicken Curry with Potatoes.
• Nadan Kerala Mutton Curries: Varutharacha Mutton Curry, Nadan Erachi Curry, Erachi Kumbalanga Curry
• Kerala- Style Beef Curries: Beef Ularthiyathu, Beef Roast, Beef/Pork Vindaloo 
• Egg Delights: Nadan Egg Roast, Egg Curry with Coconut Milk, Egg Kuruma, Egg Masala
• Vegetarian Options: Serve it with your choice of Vegetarian Curries like Kuruma or with a simple Red Coconut Chutney or Kerala Style Coconut Chutney with Shallots.

 

Close-up of Vattayappam slice showcasing its soft, fluffy, and airy texture – a perfect Kerala rice cake.

Notes & Tips

Choosing the Right Ingredients

• Raw Rice: Use less starchy varieties for the best results.
• Cooked Idli Rice: The secret to soft and spongy Vattayappam! Cook Idli Rice with a 1:2 rice-to-water ratio (1 cup rice: 2 cups water) for perfect texture.
• Thick Coconut Milk: Essential for the recipe. Use only the specified amount for a perfect batter consistency.

Preparing the Batter

• Cooked Idli Rice and Sugar Paste: Once ground, this mixture tends to be watery. Combine and grind it with the soaked rice, grated coconut, and other ingredients for a smooth, pourable batter.
• Grinding Tips: Use the exact measurements to ensure the batter consistency is not too thick or too watery.

Fermentation

• Yeast Type and Climate: I used instant yeast, which ferments the batter quickly. In humid weather, 2–3 hours is sufficient. Adjust fermentation time based on your region's climate and the yeast type used.

Sweetness & Garnishes

• Sweetness Level: Use ¼ cup sugar for curries or increase to ½ cup if serving as a snack.
• Spices: Add cardamom and cumin while blending if you prefer aromatic flavours.
• Garnishes: Decorate the Vattayappam with Cashew Nuts, Raisins, and Cherries. Before Garnishing allow the Vattayappam to cook on a low flame for the first 30 minutes. Once partially cooked, arrange the nuts and fruits on top, then continue cooking for the remaining time until done.
• Spices and Garnishes: Add cardamom and cumin while blending if you prefer aromatic flavours.

This recipe yields one 8" round soft, spongy, and fluffy Vattayappam, perfect for festive gatherings or as a comforting tea-time snack.

 

Vattayappam: A Soft & Spongy Finish!

    Vattayappam, with its soft and spongy texture, is more than just a steamed rice cake—it’s a taste of Kerala’s culinary tradition wrapped in simplicity and nostalgia. Whether you’re serving it as part of a festive breakfast, pairing it with a rich curry for dinner, or savouring it as a tea-time treat, this versatile recipe fits every occasion. With just a handful of ingredients and a little patience, you can master the art of making this delicious, healthy snack at home.

 

Have you tried this recipe? Share your thoughts in the comments below!

 

So, why wait? Gather your ingredients and try this recipe today! Once you taste the perfect Vattayappam, we’re sure it will become a cherished addition to your family’s menu.

 

Bookmark this recipe for Christmas or any special occasion.

 

    If you enjoyed this post, don’t forget to share it with friends and family who love experimenting with traditional dishes. And while you’re here, check out our other Appam Varieties and Festive Recipes to make your cooking experience even more delightful!

    Stay tuned for more authentic recipes, cooking tips, and kitchen hacks. Don’t miss a post—subscribe to "Essence of Life - Food" today!

ORANGE MARMALADE

    This gorgeous brightly hued Orange Marmalade is loaded with fresh citrusy flavour and a wonderful texture.  This Jam is quite easy to make and has no preservatives or artificial pectin in it. This recipe is for a small batch prepared with just a few Oranges.  The best thing about this preparation is that it yields you with a Fresh & Sweet Orange Marmalade full of texture and do not forget, your kitchen would be overwhelmed with a wonderfully addictive citrusy aroma.

     Marmalade, though similar to Jam or a Jelly, when prepared with Citrusy fruits comes to be called as Marmalade.  Well, In the Old French language, an orange was referred to as a 'marmalatice' & In Portuguese, 'marmelada' is the name for a fruit preserve made using quinces (looks like a pear, ripe quince fruits are hard, tart, and astringent). The words 'marmalatice' &  'marmelada' combined together to form a word 'marmalade.'

     While writing this post, I remember the lines about Orange Marmalade from Dan Brown's Novel Digital fortress -

      - The patio, Jardin de los Naranjos, was famous in Seville(Spain) for its twenty blossoming orange trees. The trees were renowned in Seville as the birthplace of English marmalade. An eighteenth‑century English trader had purchased three dozen bushels of oranges from the Seville church and taken them back to London only to find the fruit inedibly bitter. He tried to make jam from the rinds and ended up having to add pounds of sugar just to make it palatable. Orange marmalade had been born.

***The word Naranjos which means Orange Trees in Spanish, reminded me that in Malayalam we call Lemons, Naranga and could be that the word would have been derived somewhere from either of the word???

ORANGE MARMALADE

       Well coming back to Marmalades, it is usually made with Citrus fruits like Oranges, Lemons, Kumquats, Grapefruits etc., This Marmalade recipe is made with the citrus fruit peel.  It has an aromatic sweetness without the bitterness as it is commonly known for. Marmalades are mostly made with fruits like orange, kumquat, and grapefruit. This homemade orange marmalade is a wonderful combination of sweet and bitter taste, and it has a fresh, addictive aroma.  With a little bit of work, time and patience you would have a jar or two full of orange deliciousness.

     This recipe is similar to all other marmalade recipes, but I have used the Peels for the texture & without the bitterness of a traditional marmalade. Traditional marmalade recipes call for removing the peels and then boiling it once or twice and then again to removing the zest from the white pith etc., & etc., It seemed to be tedious according to me.  So went with an idea of just peeling off the zest with a vegetable peeler, then I cut off the ends of the oranges, & removed the white pith.  The next step is to cut the oranges into sections, removing the membranes & seeds.

     Pectin is one main ingredient in the preparation of Jam, which helps to thicken the Jam. The membranes and seeds of the oranges acts as a natural pectin.  And I have used the Seeds and membranes to add the natural pectin to the Marmalade by tying it up in a muslin cloth. So I have not used any Pectin powder in the recipe, you may just have to boil the jam a little longer with the membranes and seeds tied up in a muslin cloth.  This way, you can make sure that the marmalade is Sweet and not bitter.  And with the Peels in it, it is full of texture.  I know, the steps take a bit of time & needs patience, but it's worth the work. 

ORANGE MARMALADE

      Also, I have not used any preservatives in this Orange Marmalade.  I made only a small batch with just 4 Oranges, which yielded about 250-300 Grams of Marmalade. And as I live in a humid place, and as there are no preservatives in this recipe, I leave them in the refrigerator.  Refrigerate it and consume within a months time.

HOW TO MAKE ORANGE MARMALADE - HOMEMADE ORANGE MARMALADE

ORANGE MARMALADE

INGREDIENTS:

For Orange Marmalade:

METHOD:

• Wash and dry the oranges. 
• Using a sharp vegetable peeler or paring knife, peel the Orange zest. Make sure that you do not peel it with the white pith underneath it, which makes it bitter.
• Cut the zest into thin strips and keep them aside.
• Cut off the ends of the zested oranges.  Then remove the thick white pith from the oranges. Discard the ends and the white pith.
• Cut out each segment between the membranes from the peeled oranges.
• Squeeze any left out juice from the membranes and add the juice into the segmented oranges.
• Save the membranes and the seeds.  
• Tie them up in a clean muslin cloth into a 'potli' like bag and keep it aside. This is the Pectin Bag.
• Now in a heavy bottomed pan combine the thin strips of orange strips, segments and juice.
• Pour in the water and add in the Sugar.
• Bring this to boil, stirring until the sugar dissolves.
• Once the sugar is completely dissolved, stop stirring.
• Let it cook on a medium low flame for about 15-20 minutes.
• Add the "pectin bag" to the pot and cook the mixture until it boils.
• Meanwhile, place a couple of small plates in the freezer to chill.
• Cook the marmalade until it turns like a jelly. Be patient, this can take quite a while. Do not stir.
• Put a dollop of the marmalade on a chilled plate. Swirl the plate to spread the marmalade and gently drag a chilled spoon through it.
• If the marmalade is set, the spoon will leave a trail, and you'll still be able to see the plate where you dragged the spoon.  
• If it has set, then remove the pectin bag.  
• Squeeze out any extra marmalade sticking on to the pectin bag and then discard the bag. 
• Switch off the flame and hold it for about 5 minutes on stove top.
• Mix well until the zest is evenly spread through the marmalade.
• Use a ladle to transfer the marmalade into the clean & sterilized jars.
• Ladle the hot marmalade into clean and dry, sterilized jars.
• Allow it to cool and then cover the jars tightly before refrigerating. 
  

ORANGE MARMALADE

NOTES:

• Can use a pinch of sodium benzoate as a preservative, if you are storing it for a long time. 
• Can also add a teaspoon of pectin powder, few drops of Orange food colour and artificial orange essence if you prefer.
• Adjust the amount of sugar to suit your sweet tooth.
• This marmalade recipe is without any artificial colouring, pectin powder and preservatives.
  
• Store them in clean and dry, sterilized jars.
• Allow it to cool down completely before refrigerating.
• For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
• You can also freeze the marmalade, but make sure to leave a little space at the top of the jar, as it expands in the freezer.

CANDIED GINGER

    Most of the Traditional Christmas Cakes, Puddings, Cookies call for Candied Citrus Peels, Fruits & Ginger. Simmer a few slices or pieces of Ginger in Sugar Syrup and there you go with flavourful Homemade Candied Ginger. All you need is just a few cups of Ginger, Sugar, a bit of time & patience.  It is so easy to make and much more flavourful than the store-bought Candied Ginger.  

    All these years, I was literally skipping on to the idea of adding Candied Ginger into any of the recipes which called for candied ginger.  The reason was I didn't have any & couldn’t find any in the store, or should I say I didn't bother to buy it? Then, thinking of making it... wasn't sure how and had always thought it was a tedious process.  Only until I figured out how to make Candied Fruits and Candied Peels. Since few years I have been making Candied Fruits and peels all by myself and this year planned to get my hands with Candied Ginger. I can hear some of you asking, "Why would I want Candied Ginger and above all why I should go to the length and breadth of making it at home?

CANDIED GINGER

    Homemade Candied Ginger is indeed the best, fresher with a stronger flavour, and it has no additives, preservatives or artificial food colouring.  Also, you can also reap the health benefits of ginger.  Ginger has been used medicinally for centuries.  Ginger is an extremely healthy herb with a variety of benefits. Research has shown it to be effective in treating upset stomachs, nausea, motion-sickness, pregnancy, lowering cholesterol and inflammation, preventing clogged arteries and may even kill cancer cells. 

    Anyway, we are not here to talk about the all known health benefits of Ginger.  But this Candied Ginger is literally so tempting that you may want to gobble up a few at the go.  Keep in mind to eat it in moderation.  Though it's loaded with health benefits, it also has the Sugar in it.  Candied Ginger is a versatile ingredient that will liven up so many dishes and drinks.

CANDIED GINGER

    The Candied Ginger were a Sweet, flavourful treat perfect for adding into Christmas Fruit Cakes, Puddings, Cookies, Muffins, Pancakes, Pies, Pear/Apple Crumble, Jams, Fruit Loaves, Cocktails, Mocktails and the list goes on and on!. It was worth the effort. I could even eat some Homemade Candied Gingers as such.

    And one bottom line note:  Don’t discard the drained Ginger Water & Syrup.  It yields you with two delicious by products: GINGER WATER & GINGER SYRUP!  Use the ginger water while making tea or a drink.  Add a teaspoon or two of Ginger Syrup to your drinks for a refreshing ZING!

For more CANDIED FRUITS & PEEL RECIPES, Click here...

Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 30-45 Minutes 
Soaking Time - 12-15 Hours/ Overnight

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

HOW TO MAKE CANDIED GINGER

CANDIED GINGER

INGREDIENTS:

To Cook the Ginger Pieces:

For Candied Ginger:

CANDIED GINGER

METHOD:

• Scrape the outer skin of the Ginger.
• Chop the Ginger into small cubes or into thin slices & keep it aside.
• I used about 3 Cups of Ginger.
• Boil enough of Water in a pan. Once it starts to boil, add chopped Ginger into it.
• Boil it on a medium-low flame for about 3-5 minutes. 
• Switch off the flame, Reserve 1/2 a Cup of Water and drain the remaining water.  (Reserve the water and it can be used for making)
  
• Reserve the blanched Ginger cubes.
• Add the blanched Ginger Cubes along with 1/2 cup of reserved Ginger into a pan.
• Add 2 Cups of  Sugar and 1 Cup of Water to the above ingredients. 
• Boil the Sugar Syrup on a medium-low flame, stirring occasionally.
• Cook until the Sugar is completely dissolved and the Ginger Cubes are cooked, and it has absorbed most of the Sugar Syrup.
• The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
• Cook until it reaches one-string consistency.
• I cooked until the Sugar Syrup got completely absorbed by the Ginger cubes.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Leave it aside in a wire rack to dry for 12-15 hours/overnight.
• Candied Ginger Cubes would have absorbed the Sweetness and would have turned dry.
• Soak it up in a Paper Towel for a few minutes if you feel the Candied Ginger to be moist.
• Mine was totally dry and had the perfect texture.
• I made Ginger candies to be used in Christmas Fruit Cake and to add them to Cocktails. 
• If you prefer to eat them as a Candy, gently toss the ginger slices in a bowl of sugar, so they are coated all over. Place the ginger slices back on the cooling rack to sit overnight.
• Store it up in clean Airtight containers.
• For longer shelf life, store it in a refrigerator.
• Can use it in Cookies, Fruit Cakes, Buns, Puddings, Crumbles, Bread Loaves, Ice creams etc., 

CANDIED GINGER

NOTES:

• I have used the young & small Ginger Roots while making Candied Ginger.  They're less woody and tender.  Learnt it after a prior trial that old ginger are not best while making Candied Ginger.
  
• Cut the Ginger into slices or into cubes.  I made small cubes out of it, as I made it specifically to be used in the Dry Fruit Mix for X'mas Fruit Cake.
• I cooked until the Sugar Syrup got completely absorbed by the Ginger Cubes.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Save the Syrup & use in cakes, sauces and drinks. Goes well while making Teas.
• Stays good stored at room temperature in an airtight container. 
• Candied Ginger can be stored for up to 3-4 Months in the refrigerator.
• I have made this Candied Peel for baking purpose.
• I live in a humid area, so even if I toss them with Sugar, it tends to turn moist after a few hours. So, I left it as such and stored them in an airtight container in the refrigerator.
• Alternatively, if you are using the Candied Ginger as a SNACK. Strain and dredge the Cubes/Slices in finely granulated Sugar and place them on a rack to dry overnight. 
• If you live in a Humid area, you can dry the candied ginger in the oven.  Set the Oven to the lowest temperature and leave this for about 20-30 minutes, or until the Candied Ginger turns dry and crisp.  While cooking it in the oven, make sure to leave the Oven door slightly open. 
  
   

Aravana Payasam - Traditional Kerala Dessert

Aravana Payasam: A Tribute on a Special Anniversary

    Today marks a momentous occasion—the 50th Wedding Anniversary of my beloved parents. Unfortunately, circumstances prevented me from celebrating this special day alongside them. To honor their love and this significant milestone from afar, I've decided to revisit a cherished recipe that resonates deeply with every Malayali heart: Aravana Payasam.

    Aravana Payasam isn't just any dessert; it's a divine offering, deeply ingrained in Kerala's temple traditions, particularly famous as the Prasadham at Sabarimala. This thick, luscious dessert is meticulously slow-cooked, combining raw rice (Unakkalari) with generous amounts of ghee and jaggery. Each spoonful of this payasam carries the essence of devotion and tradition, designed to be savoured slowly, in small quantities, reflecting its rich and intense flavours. It is also called as Kadumpayasam/Kadumadhura Payasam or the strong payasam in terms of its sweetness.

    This dish not only celebrates a union but also connects us through flavours to our spiritual heritage, making each bite a tribute to both divine and earthly love.

Aravana Payasam: A Divine Recipe from Sabarimala

    Aravana Payasam isn't just a dish; it's a cherished memory of divinity from my childhood visits to Sabarimala. This revered sweet dish is the quintessential Prasadham at the Sabarimala Shree Ayyappa Swami Temple, representing an important offering during the Mandalam-Makaravilakku pilgrimage season. Reflecting on the past, I vividly recall how my father would bring home this delightful payasam in small plastic containers—a tradition that marked every visit.

    Traditionally, Aravana Payasam was prepared in large stone and brass wares at the temple, though now it is more commonly tinned to meet the high demand and ensure longer shelf life. This adaptation highlights its importance and the evolving practices of its preparation.

    The recipe for Aravana Payasam is deceptively simple, requiring only three ingredients: Unakkalari (raw rice), Jaggery, and Ghee. Yet, its preparation is imbued with devotion and care, especially when my father makes it. Not only does he prepare it for our neighbourhood temple during Mandala Kaalam, but it also serves as a vital part of Mandalakala(Ayyappa) Puja and Annadhanam.

    Having finally persuaded my father to write down his method, I treasure his handwritten recipe, especially the succinct final note that beautifully encapsulates the essence of this divine dish. His ability to distil complex processes into simple, memorable steps is what makes him an excellent teacher.

Achan's Handwritten Aravana Payasam Recipe

Perfecting Aravana Payasam: A Guide to Proportions

    When crafting the traditional Aravana Payasam, understanding the right proportions of ingredients is crucial for achieving its unique taste and texture. For those who may struggle with deciphering handwritten recipes, here’s a clear breakdown of the essential measurements needed to prepare this divine dessert.

    For every cup of Unakkalari (raw rice) used, the recipe calls for four cups of Jaggery, enhancing the sweetness that characterizes this beloved prasadham. Complementing these are half a cup of Ghee and half a cup of coconut slices, which introduce a rich, creamy texture and a subtle tropical flavour to the dish.

    In simpler terms, the ratio for making Aravana Payasam can be remembered as: 1 part rice, 4 parts Jaggery, 0.5 part Ghee, and 0.5 part coconut slices. This guideline ensures that even novice cooks can achieve the authentic taste that makes Aravana Payasam a standout dish during religious festivities and temple offerings in Kerala.

A Symbolic Presentation of Aravana Payasam as Temple Offering

Exploring the Historical Roots of Aravana Payasam and its Spiritual Significance

    Before delving into the recipe for Aravana Payasam, it's essential to appreciate its rich historical and spiritual background. This cherished dish, synonymous with the sacred Ayyappa Prasadham, boasts a profound origin that resonates deeply with devotees.

    There are two predominant tales that explain the inception of Aravana Payasam. The most celebrated narrative involves Aravana Rishi. According to legend, this revered sage first prepared the dish as an offering to Lord Ayyappan at the Sabarimala Temple, which is nestled deep within a lush forest. In ancient times, pilgrims would journey for days, navigating through dense woods to reach the temple, carrying basic provisions like Unakkalari (raw rice). The Payasam was likely concocted from these simple ingredients to not only serve as an offering, but also to sustain the devotees due to its longer shelf life.

    A second story suggests the name ‘Aravana’ derives from an old interpretation for 'God'. In this view, the sweet Payasam cooked for the deity was thus fittingly named Aravana Payasam, emphasizing its divine purpose.

    Both stories highlight the Payasam's enduring significance as more than just food; it's a divine offering steeped in tradition and devotion, integral to the worship practices at Sabarimala. This background enriches the cultural and spiritual value of Aravana Payasam, making it a pivotal element of the temple's lore and festivities.

Delicious Aravana Payasam for Prasadham

 

    The exquisite blend of Unakkalari (raw rice) and Sarkkara (jaggery) in Aravana Payasam never fails to amaze me. It's a testament to how prasadhams, or offerings, transcend mere taste to satisfy both palate and soul. At home, my parents excel in crafting the finest Neypayasam and Aravana Payasam, often preparing them for Annadhanam, a noble tradition of feeding the community.

    The aroma of Aravana Payasam simmering with ghee and jaggery fills my entire house with a divine essence. Yet, its essence truly shines in temple settings, where its sweetness and richness are unparalleled. Remember, this delicacy is best enjoyed in small servings, with just a spoonful enough to relish its robust flavours. 

 

Explore more delightful recipes on Payasam, Pradhamans, and Kheers to discover the diverse flavours and cultural heritage they offer.

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

How to Cook Sabarimala Aravana Payasam at Home

Aravana Payasam: Kerala's Sacred Dessert Recipe

Ingredients for Traditional Aravana Payasam Recipe:

To Cook the Rice:

1 Cup Raw Rice(Unakkalari)
1.5 - 2 Cups of Water

For Aravana Payasam:

Delicious Aravana Payasam for Prasadham

Step-by-Step Method to Prepare Aravana Payasam

    To ensure your Aravana Payasam turns out perfect every time, follow these detailed steps:

Preparations:

• Grind cardamom into a fine powder and set aside.
• Grind Dry Ginger into a fine powder and set aside.
• Slice coconut into small pieces.

Jaggery Preparation:

• In a separate pot, melt Jaggery in 1.5 cups of water. Boil until fully dissolved, then strain to remove any impurities.

Rice Preparation:

• Rinse the Unakkalari (raw rice) thoroughly 2-3 times until the water runs clear to remove excess starch.

Cooking the Rice:

• Pressure Cooker - Pressure-cook the rinsed rice with 1.5 cups of water. Bring to high pressure and cook for 1 whistle, then lower the flame and cook for an additional 2-3 whistles. Allow the pressure to release naturally.
• Saucepan - Alternatively, cook the rice in a saucepan by boiling 2 cups of water and adding the rice. Cook until it's 3/4 done.

Cooking Aravana Payasam:

• Heat ghee in a heavy-bottomed pan (like a brass Uruli) and fry coconut slices until they turn light golden brown.
• Pour the melted Jaggery into the pan with fried coconut. Cook on low heat for a few minutes.
• Gently add the cooked rice to the mixture, ensuring thorough mixing.
• Cook on a very low flame, stirring continuously, until the rice absorbs the Jaggery solution.
• Add cardamom powder and dry ginger powder. Continue cooking until the Aravana Payasam begins to leave the sides of the pan.

Adjusting the Consistency:

• Adjust the consistency to your liking by adding more water if needed.

Serving:

• Once done, switch off the flame and serve the Aravana Payasam hot or warm.
• For a delightful twist, serve with a banana on the side.

 

For delectable delicacies from God's Own Country - Kerala Click here...

 

Easy Aravana Payasam Recipe with Unakkalari Rice

Key Notes for Perfecting Aravana Payasam

Here are essential tips to enhance your Aravana Payasam preparation:

• Choice of Rice: This recipe uses raw rice, ideally Unakkalari. Adjust water and cooking time accordingly for best results.
• Alternative Rice Options: Kerala Matta Rice or Unakkalari (Raw Kerala Rice) can also be used. When using Kerala Matta Rice, cook 1 cup of rice with 5 cups of water.
• Cooking Methods: Aravana Payasam can be cooked in a saucepan, pressure cooker, or rice cooker. Adjust water levels as needed, especially when using a saucepan, to achieve desired consistency.
• Sweetness Adjustment: Aravana Payasam is known for its sweetness. Adjust the amount of jaggery to suit personal taste preferences.
• Additional Ingredients: For added richness, consider incorporating fried cashew nuts, raisins, and coconut slices in ghee. *Note, however, that traditionally Aravana Payasam as Prasadham does not include these add-ons.

    Mastering the art of preparing Aravana Payasam unlocks a gateway to Kerala's rich culinary heritage and spiritual traditions. Whether using Unakkalari or Kerala Matta Rice, the key lies in balancing ingredients like jaggery, ghee, and coconut to achieve its signature sweetness and depth of flavour. Remember, this beloved prasad can be savored in moderation, making each spoonful a divine experience. Explore the nuances of this timeless dessert, perfect for religious offerings and festive celebrations alike, and bring home the essence of Kerala with every aromatic serving of Aravana Payasam.