Here is the recipe for Kalathappam
Ingredients:
1 cup raw rice, soaked for 4 hours
1/2 cup water
1/4 teaspoon cumin seeds
A pinch of salt
1 tablespoon cooked rice
1/4 teaspoon cardamom powder
1/2 cup water for grinding
1 cup jaggerry
3 cloves
2 tablespoons ghee
2 tablespoons coconut, grated
4 shallots, chopped
10 cashews, roasted
Preparation
Drain the soaked rice and grind it in a mixer with 1/2 cup water, cumin seeds, salt, cooked rice, and cardamom powder. Grind until smooth. In a saucepan, combine 1 cup jaggerry and 1/2 cup water. Heat over medium heat until the sugar dissolves and the syrup thickens slightly. Gradually add the hot sugar syrup to the ground rice batter, mixing well until the batter is smooth. Add the ghee, grated coconut, chopped shallots, and roasted cashews to the batter and mix well. Heat a pressure cooker over medium heat. Add 2 tablespoons of ghee to the cooker. Pour the batter into the cooker and spread it evenly. Close the cooker and cook for 1.5 minutes on high heat. Then, reduce the heat to low and cook for 20 minutes. Let the cooker cool down for 15 minutes before opening. Carefully remove the Kalathappam from the cooker and cut it into pieces. Serve warm or cold.
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