Sweet Kalathappam/Kalthappam Recipe (Jaggery sweetened Rice cake)
A North Malabar Delicacy. Jaggery sweetened rice cake topped with fried onion & coconut bites!

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Sweet Kalathappam/Kalthappam Recipe (Jaggery sweetened Rice cake)

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Ingredients

Adjust Servings:
1 cup (220g) Jeerakashal Rice(Small grain Biriyani rice)
1/2 cup Cooked Rice
4 Cardamom
to taste Salt
1 1/2 cup Water
250g Jaggery
1/2 teaspoon Baking Soda
2 tablespoon Ghee (Clarified butter)
4-5 (30g) Shallots (Small Onion)
1/4 cup chopped coconut

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Features:
  • Gluten Free
  • Sweet
  • Vegan
Cuisine:

Ingredients

Directions

Steps

1
Done
  1. Wash and soak the rice minimum 1 hour.
  2. In a blender take soaked rice, cooked rice, cardamom, salt and 3/4 cup of water and blend them until smooth.
  3. Transfer them to a bowl.
2
Done
  1. Take jaggery in a saucepan and add 3/4 cup of water.
  2. On a medium flame melt the jaggery completely.
3
Done
  1. Add hot melted jaggery to the rice mixture.
  2. Add baking powder and mix the mixture well about 2-3 minutes.
4
Done
  1. Finely chop shallots.
  2. Heat a pressure cooker and add ghee.
  3. Add shallots and chopped coconut and fry them until shallots are light brown.
  4. Now slowly pour the rice mixture to it.
  5. Close the lid without pressure button.
  6. Keep the flame on simmer and cook them for 18-20 minutes or until skewers comes out clean.
  7. Keep the kalathappam for 15-20 minutes to cool down and remove from the pressure cooker and cool down completely.
  8. Cut and serve with a hot cup of tea or coffee.
5
Done

Tips And Tricks

  1. You can use normal onion if shallots are not available.
  2. Make sure you use hot jaggery for a perfect kalathappam.
  3. If you can’t use jeerakashala rice you can use regular white rice or basmati rice.

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