Sunday, 27 July 2014

Eid / Ramzan Special Vatilappam

 Vatilappam is one of the most important food varities prepared on Ramzan and on some of the important occassions.

Egg - 15
Sugar - 2 1/2 cup
Tinned coconut milk - 400gm or (first milk taken from coconut-2cup)
Vennila essence - 1 drop
Cashew,Badam - 6 each
Cardomom powder - 1 tsp
Cashew,Badam - few for decoration
Salt - a pinch
Turmeric powder - 1/2 tsp


*Break all the eggs into a vessel. Powder the sugar.
*Whip the above(eggs,sugar) in a mixie till the mixture is fluffy as a foam.Sugar must be dissolved completely.
*To this add cardomom powder,salt,turmeric powder and mix well.

 *Filter this mixture in a separate vessel and keep aside.

*Add the coconut milk to the filtered mixture and mix well.

 *Powder cashew,badam and add to the above mixture,also add the essence.Mix everything well.

 *Grease the vessel with ghee and pour the prepared vatilappam mixture into it.

 Cooking method -

*Cover the Vatilappam vessel with a lid and place it in a pressure cooker with water.Pressure cook for 2-3 whistles in high flame and then cook for 20 minutes in a simmer flame.

 *Insert the tip of a knife to the appam,when it comes out without any sticking,its cooked.
*Then leave it to cool down for half an hour and turn it upside down.

*Decorate with the nuts and cut it into desired shapes.
*This can be refrigerated and served.

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