Jaggery Pudding Vatillapam Recipes

JAGGERY PUDDING (VATILLAPAM)

This is from the City Times newspaper dated Dec 3rd,2002. This is a very famous South Indian sweet eaten and loved by one and all.

Provided by Charishma_Ramchanda

Categories Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 4

Jaggery Pudding (Vatillapam) image

Steps:

Beat the eggs and keep aside.
Grate the jaggery.
Mix it with coconut milk.
Bring to a boil.
Add the crushed cardamoms.
Bring to a boil again.
Remove from flame.
Allow to cool.
Add the eggs,one at a time and mix well.
Steam the mixture for 45 minutes.
Cut into pieces.
Serve, topped with a few broken cashewnuts.

Nutrition Facts : Calories 331.8, Fat 12, SaturatedFat 8, Cholesterol 186, Sodium 75.9, Carbohydrate 51.3, Sugar 50.1, Protein 7

Ingredients

500 g jaggery
10 eggs
1 1/2 cups thick fresh coconut milk
6 cardamoms, crushed

INDIAN JAGGERY RICE PUDDING (VELLAM PAYASAM)

This is my mom's recipe for authentic South Indian Jaggery pudding. 'Vellam' is the Tamil word for 'jaggery', while 'payasam' is Tamil for 'pudding'. Jaggery is tan coloured, unrefined sugar, made from the sap of palm trees or sugar cane, and is much more flavourful than granulated sugar. It's often sold in solid cakes, but it should crumble when you squeeze it. Look for it in Indian markets. In this recipe, preferably don't substitute the jaggery with anything else, since the pudding gets most of it's flavour from the jaggery. I've tried this only with jaggery, so I don't know how it would turn out with substitutes. For more information on jaggery, use this link: http://www.foodsubs.com/Sweeten.html

Provided by Anu_N

Categories Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Indian Jaggery Rice Pudding (Vellam Payasam) image

Steps:

Add rice and water to a pot on a high flame and bring to a boil.
Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
Sprinkle cardamom powder over the pudding.
In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
Mix well, and serve immediately, or cold, after refrigeration.

Ingredients

1/2 cup uncooked medium grain rice
2 cups water
300 g palm sugar or 300 g brown sugar (Preferably don't substitute)
2 1/2 tablespoons ghee or 2 1/2 tablespoons clarified butter
1/2 teaspoon cardamom powder
1 teaspoon broken cashews
1/2 tablespoon ghee or 1/2 tablespoon clarified butter

ORANGE BUTTER

This recipe comes from a local newspaper dated 26 Nov 2003, & its the only one I've seen so far that includes brown sugar & orange juice CONCENTRATE. Great on my mom's pumpkin bread (with cranberries) & on other cranberry and/or orange breads!

Provided by Sydney Mike

Categories Oranges

Time 5m

Yield 1 cup

Number Of Ingredients 4

Orange Butter image

Steps:

Cream together all ingredients.
Chill until ready to serve.

Nutrition Facts : Calories 995.8, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 25, Carbohydrate 46.1, Fiber 2.9, Sugar 39.4, Protein 2.1

Ingredients

1/2 cup unsalted butter, room temperature
1/4 cup orange zest (from 1 orange)
2 tablespoons orange juice concentrate
2 tablespoons brown sugar

POL ROTI (COCONUT ROTI/INDIAN FLATBREAD)

This is from yesterday's City Times newspaper. Looks sooo delish! I am drooling already. Will be making this very soon:)

Provided by Charishma_Ramchanda

Categories Breads

Time 1h5m

Yield 6-8 pol rotis

Number Of Ingredients 7

Pol Roti (Coconut Roti/Indian Flatbread) image

Steps:

In a bowl, mix together the flour, coconut and salt.
Add some water.
Grease your palm with a little butter.
Then, mix the batter well to form a dough.
(The idea behind greasing your palms is to avoid the batter from sticking to your palms).
Add chillies and onions.
Mix well.
Divide the dough into 6-8 equal sized balls.
Then, using a rolling pin, on a floured board, roll out each ball into a round roti.
Heat a flat pan (tawa).
Put the roti on it in the middle of the pan.
When one side is cooked, turn it and cook the other side until light brown specs appear on either side.
Remove from pan.
Serve hot with Pol Sambhar (recipe posted separately).

Nutrition Facts : Calories 295, Fat 2.6, SaturatedFat 0.5, Sodium 27, Carbohydrate 59.4, Fiber 3, Sugar 3.9, Protein 7.8

Ingredients

400 g refined flour (maida)
1/2 coconut, scraped
6 small onions, sliced
1/2 cup cold water
2 green chilies, sliced
1 tablespoon margarine
salt

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