Orrappam

Orrappam is a traditional South Indian sweet from Kerala made using coconut milk, rice flour, and palm jaggery. I had never even heard of it until my mom randomly mentioned that her grandmother used to make this when she was young. Traditionally, it is made similar to a halwa, but using rice flour, and then baked over coal or firewood in a traditional outdoor oven. This is a delicacy that anyone who loves the flavor of coconut milk would enjoy!

Ingredients:

1 cup rice flour
1 1/2 cup thick coconut milk (first extract)
1 cup thin coconut milk (second extract)
1 1/4 cup palm jaggery
1/4 cup sugar
1/2 cup water
1/2 cup ghee
2 tbsp cashews
2 tbsp raisins
1 tsp cardamom powder
1/2 tsp fennel seed powder
1/2 tsp dry ginger powder
1 egg, beaten

Method:

In a large nonstick pot, heat about 2 tbsp of the ghee and fry the cashews and raisins. Set aside.

In a saucepan, dissolve the jaggery in the water and bring to a boil. Turn off the heat and run the syrup through a sieve to remove any impurities from the jaggery.

In a mixing bowl, mix the rice flour, sugar, thin coconut milk, and jaggery syrup till well combined.

Add the thick coconut milk and beaten egg, and mix again.

Add this mixture to the left-over ghee (after frying the cashews and raisins) in the nonstick pot and stir till the mixture thickens (Careful! It bubbles and splashes quite a bit at this stage!).

Add the sugar and mix to combine.

Add more ghee, a little at a time, and continue stirring till the ghee separates from the mixture.

Add the spice powders and the fried cashews and raisins, and mix to combine.

Transfer the mixture into a greased baking tray and spread out evenly.

Bake at 350 degrees Fahrenheit or gas mark 4 for about 35 minutes.

Remove from the oven and allow to cool.

Cut into pieces and serve.