Discover the traditional recipe and secret techniques behind a delicious South Indian dessert enjoyed in temples. Gluten-free and authentic Kerala delicacy.
The traditional art of creating a divine temple treat: Gluten-free Kerala dessert recipe
Unniyappam is a traditional dessert from Kerala, India, made with a rich mixture of rice, jaggery, coconut, and cardamom powder. Originally prepared as a sacred offering in temples, this beloved treat is now enjoyed by locals and visitors alike. The video provides a step-by-step guide on how to make this exquisite dessert at home, using ingredients such as raw rice, jaggery, bananas, and coconut pieces.
The recipe calls for black sesame seeds, salt, ghee, and water to create the perfect texture and flavor. With its deep roots in Kerala’s culinary heritage, unniyappam offers a taste of nostalgia and tradition in every bite. Follow along with the video to bring a piece of Kerala into your own kitchen and experience the joy of making this delightful dessert for yourself.
Sacred Sweets: Unveiling the Divine Art of Crafting Kerala’s Gluten-Free Temple Delicacies
hello lovelies welcome to the enchanted Tales today I’m going to share with you a dessert recipe that I grew up eating we call it UN upam in Kerala so Kerala is a beautiful state in the southern part of India that’s where I come from this dessert is made with rice jaggery some spices coconut and is deep.
Fried in oil or ghee it resembles the doughnut Hol from Crispy Cream or Duncan that but it has a unique and delicious flavor and it’s also gluten-free I have a lot of memories associated with Unum because my mom makes it for janmashtami uh that’s the birthday of Hindu god Krishna it’s a special occasion filled with devotion.
Joy and the unia is always the highlight of the C ations in addition to that we used to have a special festivity for isim at my ancestral home dedicated to the serpent Gods during this auspicious time a priest would come to perform rituals but what excited me the most was the UNAM that uh he made as an offering so in Kerala uh they traditionally make.
UNAM in heavy copper and iron molds uh and fry them in um clarified butter and cook them over a wood fire the result is Truly Scrumptious so I have such fond memories of this dish and it is something that connects me deeply to my childhood and cultural heritage now let’s get started with the.
Recipe many of you may already know this but I’m going to share with you uh my version of it so let’s get into it we start by soaking 2 cups of raw rice for 4 to 6 hours you will also need 500 G of Jager Jag is a form of raw sugar made by evaporating water from sugar cane juice it’s commonly used in the Indian subcontinent southeast Asia.
Central America Brazil and Africa it comes in various shades of brown from Golden Brown to dark brown uh you will find it in any Indian grocery store and then next you would need some uh black sesame seeds you would need cardamon pots um you would need two to three small um red bananas you would need 2 to 3 tbsp of.
Chopped or ground coconut um and you would need some clarified butter for tampering and for frying so after that uh we need to make the batter for onam for that I take the soaked and washed rice and put it in a a mixer along with two to three cardamom pots um I basically crushed them in a m and pisle I usually remove the cardamum.
Skins because I don’t like biting into them um in the O appom I also add two to three small bananas you can add four to five if you prefer a softer um interior this makes the UN upam soft on the inside then then um add a pinch of salt to balance the sweetness.
Next I take 500 G of Jager cubes as you can see and half2 cup of water to make the sweet syrup heat it until till the Jager melts once you have the sweet syrup add it to the mixer in small quantities um as required for grinding like so and make it into a batter don’t forget to strain the uh.
Sweet syrup because you may see some um lumps in it so it’s always good to strain the syrups for.
Is once you have the batter I add a teaspoon of black sesame seeds into the batter make sure your batter is not too thick or too thin um just just make sure it’s in the consistency that I’m showing here next I fry some coconut in ghee I’m using Frozen coconut um which is ground.
Uh but uh ideally if you have fresh coconut um which is chopped um that that would be the best you know fright and ghee for better taste.
Once you have the fried coconut um with in in clarified butter ready you may um add it into the batter and set it aside for for about an hour after that we can start making the UN appam now that we have our batter let’s start making the UN upams I have a seasoned.
Cast IR Pan um specifically for making un upams which my mom got me from India you can find similar nonstick or cast irion uh unom pans in the market too for frying you can use any neutral oil like sunflower oil or vegetable oil however if if you can get um clarified butter or Desi ghee um it enhances the taste of the dessert significantly so I.
Am using clarified butter here once the oil is hot gently pour the batter into the pan keep the heat medium um and Fry until one sides becomes golden brown time.
so fry until one side becomes golden brown and then gently flip it into the other side and cook for a few minutes each side should take about 5 to 6 minutes to cook until golden brown once both sides are done then um you may transfer them to a serving Bowl.
Make sure to replenish the oil or ghee in your frying plant as uh it reduces oh oh.
So we finished making uh all the UNS with the batter I like my UNAM crisp on the exterior and soft on the interior with rich flavor of clarified butter let me know how you like yourap so I really hope you try this delicious recipe from my home state and enjoy.
It let me know in the comments if you have any questions I will also put a list of ingredients in the description box for you thank you for watching um and stay happy I’ll see you in my next video bye
