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For The Sweet Coconut And Jaggery Stuffing

• 1.5 cups grated fresh coconut
• 1 cup jaggery or 150 grams
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon ghee or oil

For The Rice Dough

• 1.5 cups water
• 1/4 teaspoon ghee or oil
• 1/4 teaspoon salt or add as required
• 1 cup Rice Flour or 125 grams

Preparing Sweet Coconut And Jaggery Stuffing

• In a heavy kadai take 1.5 cups grated fresh coconut and 1 cup jaggery powder or grated jaggery.
• Keep kadai on a medium-low heat. Mix the coconut with the jaggery.
• Then add 1/2 teaspoon ghee or oil.
• Stir often and cook this coconut and jaggery mixture on a low to medium-low heat. the jaggery will begin to melt first.
• Continue to cook stirring often.
• Add 1/2 teaspoon cardamom powder and mix well.
• Cook this mixture till the moisture from the jaggery begins to dry. Then switch off the heat. Do not overcook as then the jaggery will harden.
• Keep this coconut-jaggery filling aside to cool. On cooling the mixture will thicken more.
• To get rid of any excess moisture in the filling, you can add a bit of rice flour. Adding rice flour helps to absorb moisture, if any from the filling.

Preparing Rice Dough

• In another kadai or pan take 1.5 cups of water. Add ¼ teaspoon ghee or oil. Place the pan on a stove top on a medium to high heat.
• Add 1/4 teaspoon salt.
• Let the water come to a rolling boil.
• Reduce the heat to a low and then add 1 cup rice flour gradually.
• Quickly begin to stir and mix all of the rice flour with water.
• Stir till all the rice flour is mixed with the water. Mix very well and switch off the heat.
• Keep the pan down on the kitchen tabletop. Cover the pan with a lid and keep for 4 to 5 minutes.
• After 4 to 5 minutes remove the lid. Check the hotness of the rice dough by touching it with clean fingers.
• If the dough is warm or slightly hot, then begin to knead it. Though take care not to burn your fingers. You can also place the dough in a tray or a plate and then knead.
• Knead to a smooth and soft dough. Then cover the dough with a damp muslin or cotton cloth. Now allow the dough to rest for 10 to 12 minutes.
• Then make small balls from the dough. The rice dough balls should be smooth.
• Some may get cracks, so just rub a bit of water on your palm and shape them into balls again which will get rid of the cracks.
• Assembling And Stuffing The Sweet Kozhukatta

Making Round Kozhukatta

• Take the dough ball and gently flatten it with your fingers. Keep the edges thin and the center slightly thick.
• Place the flattened dough on a plate or on a tray.
• Place the coconut & jaggery stuffing in the center.
• Making small pleats, bring the sides in the center and then press and join them – the way its done for stuffed parathas.
• Then gently roll the Kozhukatta to get a neat round shape. This way you can make round shaped Kozhukattas.

• 1 cup coconut milk
• 100 gm Naturals jaggery powder
• 1/2 teaspoon tea powder
• 1 pinch Cardamom powder
• 1 cup water

• Pour water into the saucepan and add Naturals jaggery powder.
• Boil it.
• Add tea powder and cardamom powder.
• Continue boiling it in low flame.
• Add coconut milk.
• Serve hot.

• 1 number Lemon medium sized
• 2 cups Water
• Naturals Jaggery powder as required
• Pinch of Salt (lesser than quantity of jaggery powder)

• To begin making Jaggery Cool Drink, take lukewarm water, best if it is cold.
• Squeeze lemon into the water. Stir well
• Add jaggery powder into the mixture.
• Stir till the jaggery dissolves. Please note to add less jaggery powder lest the taste will be different.
• Add Salt.
• Serve chilled.

• 2 cup Raw Rice
• 3 number Ripe Small Bananas
• 1 cup Naturals Jaggery Powder
• 1/4 tsp Black Sesame Seeds /Ellu uni
• 1/2 cup or as needed Coconut bits /Thenga kothu
• 3-4 pods Cardamom
• one pinch Salt
• Coconut Oil as required for frying

• Soak the raw rice in water for about 3-4 hours,
• Melt jaggery with 1/4 cup of hot water and make a thick syrup out of it.
• Drain the water from the rice and grind the rice to a smooth paste/ batter using the jaggery solution.
• Add the banana along with the seeds from the cardamom pods into rice smooth paste.
• Grind everything together to a smooth nice batter.
• Fry the coconut bits in oil till it become light brown in color
• Now add the fried coconut bits and sesame seeds to the batter and mix well.
• Keep this batter for 1-2 hour
• Take Unniyappam pan and add oil in it
• When hot simmer the flame and pour half spoon of batter into each rounds.
• Now increase the flame to medium and allow the appams to cook, pour oil in it
• Once cooked, the sides will detach from the pan and will start to rotate in the oil.
• If not with the help of a fork turn the unniyappam to cook on the other side to a golden colour.
• Once the Unniyappam is brown in color on both the top and bottom, remove them from the pan
• Allow them to drain well on paper towels and repeat the same process to make the rest of the appams.
• Cool them to room temperature. Serve and Enjoy!

For The Sweet Coconut And Jaggery Stuffing

• 1 cup of Raw rice /Pachaari
• 1 ½ cup Naturals Jaggery Powder
• ½ cup of Ney /Ghee/Clarified Butter
• 10-15 number Cashews /Kasuvandi Parippu
• 10 number Raisins /Unakka Munthiri
• ½ tsp Cardamom Powder /Elakapodi
• ¼ tsp Dry ginger powder /Chukku podi
• ½ cup Grated Coconut /Thenga Chirakiyathu

• Roast raw rice in low flame in a dry kadai for some time and keep aside.
• Clean jaggery powder and add one cups of water to jaggery and boil until it becomes a gel. Keep aside.
• In a pressure-pan put the roasted rice, add two times water and cook for three whistles & ten minutes, the rice grains should be separated but cooked well. It should not be sticky.
• Open and pour the melted ghee and again cook the rice in ghee for about 10 minutes.
• Add in the jaggery gel and cook again for 10 minutes stirring constantly in low flame. This has to be cooked till the mixture leaves the sides of the vessel. Once the mixture leaves the sides of the pan, remove from the heat.
• Add 1 tsp ghee in frying pan, add raisins, cashew and fry till golden. keep aside. Fry coconut in the same pan with 1 tsp ghee till coconut turns brown.
• Add powder cardamom, powder dry ginger (chukku) to payasam.
• Yummy Nei payasam is ready to serve! Enjoy!

For The Sweet Coconut And Jaggery Stuffing

• 1 cup Rice ada
• 1 cup Naturals Jaggery powder
• 1/2 cup Water
• 1 cup Coconut milk , thick (1st extract)
• 1-1/2 cups Coconut milk , (2nd & 3rd extract)
• 5 Cashew nuts
• 7 Sultana Raisins
• 2 teaspoons Fresh coconut , slices
• 1/2 teaspoon Cardamom Powder (Elaichi)
• Ghee , as required

• To begin making the Ada Pradhaman, boil sufficient water in a pan, add rice ada and turn off the gas immediately.
• Let the ada soak for 30 minutes. Later drain the water, wash the ada in cold water 2-3 times, strain and keep aside.
• Take a small bowl and soak grated jaggery in 1/2 cup of clean water till jaggery melts. Strain through a fine sieve and collect the syrup and discard the impurities. Keep it aside.
• Heat 2 tablespoons ghee in a wok/kadai and add cashews, raisins and coconut pieces. Fry them till they turn golden and keep it aside.
• In the same wok, add 1 tablespoon ghee and saute the rice ada for a minute.
• After a minute, add the jaggery syrup in the ada and allow it to cook on medium flame till the jaggery starts to thicken.
• Now, add the thin coconut milk and cook again on medium flame till it thickens.
• Add some cardamom powder, fried cashews, raisins and thick coconut milk and turn off the gas immediately. Don’t boil or cook after adding the thick milk.
• Garnish Ada Pradhaman with few fried cashews and serve hot or chilled.
• Serve Ada Pradhaman with Kerala Style Onam meal and enjoy warm or cold.

For The Sweet Coconut And Jaggery Stuffing

• Besan / bengal gram flour – 1 cup
• Ghee – 1.25 cup + 1/2 teaspoon (for greasing tray)
• Naturals Jaggery Powder – 3/4 to 1 cup (Adjust to your sweetness)
• water – 1/2 cup

• Take one teaspoon of ghee and grease the tray. Keep it aside.
• Heat one teaspoon of Ghee (from 1.25 cup) and roast flour till nice aroma released. Let it cool down.
• Take 1/2 of remaining 1.25 cup of ghee and mix it with cooled down flour without any lumps. Keep it aside.
• Heat Jaggery with 1/2 cup water.
• Continue to boil till it becomes a string consistency.
• Add besan flour mixture. From now onwards stir continuously.
• Add ghee at a regular interval until it is fully absorbed. When it cannot be absorbed, it is ready to take it out.
• Pour it to greased tray. While it is still warm, cut with a greased knife.
• Once completely cool down remove it from the tray and store it in an airtight container.
• Enjoy!

For The Sweet Coconut And Jaggery Stuffing

• 1 Glass Rice
• 200 gram Naturals Jaggery Powder
• 1 Half Grated Coconut
• 15 nos Cashew nuts chopped

• For preparing , follow the step wise illustrations carefully.
• Wash the rice and roast till golden brown. This would take approximately 15-20 mins.
• Grind well the roasted rice till it becomes fine powder.
• In a pan, melt the jaggery using a little water.
• Add grated coconut to this.
• Add cashew nuts and mix well.
• Add powdered rice to this and make small balls. Kerala Ariyunda can be stored and kept for long day

For The Sweet Coconut And Jaggery Stuffing

• 1 cup Fresh coconut , grated
• 1/2 cup Naturals Jaggery powder
• 1 teaspoon Cardamom Powder (Elaichi)
• 1 teaspoon Ghee

• To begin making the Coconut Jaggery Burfi recipe, add ghee, grease a plate and keep aside.
• Take coconut and jaggery in a pan and cook on medium flame stirring with ladle.
• Add cardamom powder and mix.
• Keep stirring continuously until the mixture starts coming together leaving sides of the pan.
• Remove from flame and add the coconut mixture to a greased plate.
• Spread and level the surface.
• Allow to cool a bit.
• Cut into squares when it is warm.
• It becomes slightly firm when cooled.
• Decorate with nuts if needed and serve.
• Serve Coconut Jaggery Burfi for dessert after your festive meal.