Posts Tagged ‘Steamed sweet’

Randhaan(Sweet Steamed Sandwich)

This is a sweet dish prepared using the idli batter. It is very easy to prepare and children should especially relish it.


idli batter-2 cups,

fresh coconut scrapings-1 cup,

jagerry-3/4 cup,

a pinch of salt,

kaju(cut into small pieces)-10 nos,(optional)


cardamom powder-1/2 tsp.


Mix the coconut, jagerry, kaju, kismis,  salt  and cardamom powder well.

In a flat  vessel which will hold 2 cups of batter or cooker separater pour 1 cup of batter.

On the top,  spread a small portion of the above mix uniformly.

Again, pour the remaining batter to cover the coconut mix.

Steam in a cooker  without weight for 10 mts.

When cool, cut into pieces and serve.

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This pathali can be made either with boiled rice or raw rice. Preparation with both types of rice are given below.


raw rice-1cup,

coconut scrapings-1cup,

jackfruit halwa-2 cups(Click on Ponsa Halvo in Recipe List under Godsaniche/Sweets for details),

cardamom powder-1/2 tsp,

a pinch of salt and

small pieces of banana leaf(to be cured over the flame or soaked in hot water for a few seconds).




Soak rice for 3 hrs. Grind it soft. Add salt.

Mix coconut scrapings, jackfruit halwa and cardamom powder(This mix is called Puran).

Spread a small quantity of the batter on each leaf piece like a small dosa.

Place a small quantity of puran over the batter and fold the sides of the leaf along the length.

Prepare as many pieces, like this, as is possible with the available batter/puran.
Keep all of them in a cooker vessel, side by side, and steam them for 20 minutes.

NOTE 1: If boiled rice is used, soak the rice for 6hrs and grind soft without much water. The batter should be thick. Spread small quantities on the leaves with hands and then proceed further, the same way as explained above.

NOTE 2: Puran can also be made with a mixture of pikkalle nandharbhale kele(nentra pazham/large ripe kerala banana), jagerry and coconut.

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This is a sweet prepared from ripe red pumpkin and tastes great.
red pumpkin- ripe-1/4 kg,
raw rice-2cups,
coconut scrapings-1 cup and
cardamom powder-1tsp.
Soak rice for 3hrs.
Grind  to a course texture.
Prepare jaggery solution with water and  add it along with coconut scrapings to the rice batter. The batter should have a thick consistency.
De-skin the pumpkin grate it  and add it along with cardamom powder to the batter and mix well.
Place a small portion of the batter on a small piece of cured plantain leaf and fold the edges of the leaf to cover the batter. Repeat the process for the rest of the batter and steam them all together in a cooker without using the weight. 
Idli stand can also be used, if planiain leaves are not avalable.
Instead of raw rice, idli rawa can also be used. Idli rawa can be added to the jaggery solution along wth coconut scrapings and cardamom powder. And then add the grated  pumpkin  to prepare the final batter. Further processing is same as mentioned above.

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