Kerala is known for its sprawling backwaters, rich culture, and yes, its absolutely divine food. But while Kerala’s spicy curries and tangy pickles get all the love, what often goes unnoticed is the galaxy of heavenly desserts that grace the tables in this coconut-laden paradise. Join us on a delicious journey, as we whip up three of its most beloved sweet dishes of Kerala that are guaranteed to make your taste buds dance with joy.
1. Ada Pradhaman: The Royalty of Payasams
When you say Kerala, payasam is the first word that pops into the mind. And among the kings of payasams, Ada Pradhaman wears the crown. If you are a big fan of creamy texture Chocolate Mousse, this payasam is for you.
Ingredients:
- 100 gm Ada (rice flakes)
- 200 gm jaggery (preferably the dark, earthy kind)
- 400 ml coconut milk (divided into thick and thin)
- 30 ml ghee (clarified butter)
- 10-12 cashews
- 10-12 raisins
- 5 gm cardamom powder
- 5 gm dried ginger powder (optional)
Method:
- First, soak the ada in hot water for about 20 minutes, then drain and rinse with cold water. This helps soften the flakes and remove excess starch.
- In a pan, melt the jaggery with a little water (about 50 ml), and once it melts, strain the syrup to remove impurities.
- Heat ghee in a thick-bottomed pan and add the softened ada. Stir for a minute to coat it well. Now, pour in the thin coconut milk (200 ml) and let it simmer on low heat until the ada is fully cooked.
- Add the jaggery syrup and let it blend with the ada. Stir occasionally to ensure the jaggery doesn’t stick to the bottom.
- Add the thick coconut milk (200 ml) and stir gently. Allow it to simmer for a few more minutes. Sprinkle in the cardamom powder and dried ginger powder for that extra zing.
- Fry cashews and raisins in ghee and toss them on top.
2. Unniyappam: Kerala’s Sweet Mini Pancakes
Kerala has a way of taking ordinary ingredients and making magic, and Unniyappam is the perfect example. These golden, bite-sized delights are crispy on the outside, soft on the inside, and filled with the flavors of banana and jaggery. These are easy to make bite-sized snacks, just like our favorite Chocolate Modak.
Ingredients:
- 100 gm rice flour
- 2 ripe bananas (around 150 gm)
- 100 gm jaggery
- 50 ml water (for jaggery syrup)
- 50 ml coconut milk
- 5 gm cardamom powder
- 15 ml sesame seeds (optional)
- 30 ml grated coconut
- Ghee or oil for frying
Method:
- Just like before, melt the jaggery with water, strain it, and let it cool.
- In a mixing bowl, mash the bananas until they resemble a thick puree. Add the rice flour, jaggery syrup, and coconut milk.
- Stir in the cardamom powder, grated coconut, and sesame seeds. The batter should be thick but pourable. Let it rest for about 20 minutes.
- Heat ghee or oil in an unniyappam pan (which has little hollows, like a muffin tray). Pour the batter into the hollows and fry until golden brown. Flip halfway through to ensure they’re cooked evenly.
- Enjoy these little nuggets warm, preferably with a cup of piping hot chai.
3. Elaneer Pudding: The Coastal Coolness
Elaneer Pudding is one of the most cherished sweet dishes of Kerala. This is not your classic old Chocolate Pudding: made from tender coconut water, tender coconut flesh, and milk, this chilled pudding is the ultimate summer treat.
Ingredients:
- 250 ml coconut water
- 200 ml milk
- 50 gm condensed milk
- 3 tbsp sugar (adjust to taste)
- 50 gm tender coconut flesh (scooped)
- 1 tbsp china grass (agar-agar)
- 100 ml water (for agar-agar)
Method:
- Soak the china grass in 100 ml of water for 10 minutes, then melt it over low heat until fully dissolved. This will give the pudding its gelatinous texture.
- In a separate bowl, mix the coconut water, milk, condensed milk, and sugar. Stir until the sugar dissolves. Adjust according to your preference.
- Add the melted agar-agar to the coconut mixture while it’s still warm. Stir quickly to prevent any lumps.
- Chop the tender coconut flesh into small pieces and fold it into the mix.
- Pour the mixture into a serving dish and let it set in the fridge for at least two hours. Once firm, you have a smooth, wobbly, coconut delight.