Description

Kandharappam is a traditional South Indian sweet fritter, often made for festivals and special occasions. It's known for its soft, slightly spongy texture and the subtle sweetness from jaggery, infused with hints of cardamom and sometimes ginger.

Ingredients

For the Batter

• 1 cup Raw Rice
• 3/4 cup Jaggery (adjust to taste)
• 1/2 teaspoon Cardamom Powder
• 1/4 teaspoon Dry Ginger Powder (Sukku Podi) (optional)
• 1 pinch Salt
• 1/4 cup Water (or as needed for grinding)
• enough Ghee or Oil (for deep frying)

Instructions

1. Wash the raw rice thoroughly and soak it in water for at least 4-6 hours. Drain the water completely before grinding.
2. Dissolve the jaggery in 1/4 cup of water over low heat. Strain the jaggery syrup to remove any impurities and let it cool slightly.
3. Grind the soaked rice into a smooth batter using a mixer grinder, adding water gradually only if needed to achieve a smooth, pourable consistency. Avoid adding too much water.
4. Add the strained jaggery syrup, cardamom powder, dry ginger powder (if using), and a pinch of salt to the rice batter. Mix well to combine, ensuring there are no lumps.
5. Heat ghee or oil in a deep pan or appam pan (appachetty) over medium heat. The oil should be hot but not smoking.
6. Pour a ladleful of batter into the hot oil. The batter should puff up and form a round shape.
7. Fry the kandharappam on both sides until golden brown and cooked through. This usually takes a few minutes on each side.
8. Remove the fried appams from the oil using a slotted spoon and place them on absorbent paper to drain excess oil.
9. Repeat the process with the remaining batter. Ensure the oil temperature is maintained throughout the frying process.