New Delhi: South Indian cuisine is renowned for its diverse range of flavors and ingredients. One of the most beloved elements in South Indian sweets is jaggery, a traditional unrefined sugar made from sugarcane or palm. Not only does jaggery impart a rich, caramel-like sweetness, but it also comes with numerous health benefits. This golden ingredient is often used in festivals, celebrations, and daily desserts to create delectable sweets that are both satisfying and nutritious.
Here, we explore six classic South Indian sweets made with jaggery: Sakkarai Pongal, Ela Ada, Bellam Garelu, Pala Kova, Kozhukattai, and Obbattu. These recipes are perfect for any Indian household looking to indulge in authentic, sweet delights.
Sakkarai Pongal
Ingredients for making Sakkarai Pongal
1 cup raw rice
1/4 cup moong dal
1 cup jaggery (grated)
1/4 cup ghee
10-12 cashew nuts
10-12 raisins
1/2 tsp cardamom powder
3 cups water
1 cup milk
A pinch of edible camphor (optional)
Method for making Sakkarai Pongal
Wash and soak the rice and moong dal for 30 minutes.
In a pressure cooker, add soaked rice and moong dal, 3 cups of water, and 1 cup of milk. Cook for 3-4 whistles until soft.
In a separate pan, melt the jaggery with a little water until it dissolves completely. Strain to remove impurities.
Add the jaggery syrup to the cooked rice and dal mixture. Mix well and cook on low flame.
In another pan, heat ghee and fry cashew nuts and raisins until golden brown. Add to the pongal.
Add cardamom powder and edible camphor. Mix well and cook for a few more minutes.
Serve hot, garnished with more ghee if desired.
Ela Ada
Ingredients for making Ela Ada
1 cup rice flour
1/2 cup jaggery (grated)
1/2 cup grated coconut
1/2 tsp cardamom powder
Banana leaves (cut into small pieces)
A pinch of salt
Water (as needed)
Method for making Ela Ada
Mix rice flour with a pinch of salt and enough water to make a smooth dough.
In a pan, melt jaggery with a little water. Add grated coconut and cardamom powder. Cook until the mixture thickens.
Take a banana leaf piece, spread a small portion of dough on it, and flatten it evenly.
Place a spoonful of jaggery-coconut filling in the center and fold the leaf to form a packet.
Steam the packets in a steamer for about 10-15 minutes.
Serve warm, directly from the banana leaf.
Bellam Garelu
Ingredients for making Bellam Garelu
1 cup urad dal (soaked for 2-3 hours)
1 cup jaggery (grated)
1/4 tsp cardamom powder
Oil for deep frying
Method for making Bellam Garelu
Grind soaked urad dal into a smooth batter.
Heat jaggery with a little water until it dissolves. Strain to remove impurities.
Add jaggery syrup and cardamom powder to the urad dal batter. Mix well.
Heat oil in a pan. Take a small portion of the batter, flatten it, and make a hole in the center.
Deep fry the garelu until golden brown and crispy.
Drain excess oil and serve hot.
Pala Kova
Ingredients for making Pala Kova
1 liter full cream milk
1 cup jaggery (grated)
1/4 tsp cardamom powder
2 tbsp ghee
Method for making Pala Kova
Boil milk in a heavy-bottomed pan and reduce it to half while stirring continuously.
Add grated jaggery and mix well. Continue to cook until the mixture thickens and starts leaving the sides of the pan.
Add cardamom powder and ghee. Mix well.
Cook for a few more minutes until the mixture becomes a thick, fudge-like consistency.
Pour into a greased tray, let it cool, and cut into pieces.
Kozhukattai
Ingredients for making Kozhukattai
1 cup rice flour
1/2 cup jaggery (grated)
1/2 cup grated coconut
1/2 tsp cardamom powder
Water (as needed)
A pinch of salt
1 tsp ghee
Instructions for making Kozhukattai
Boil water with a pinch of salt and ghee. Add rice flour and stir continuously until it forms a dough. Let it cool.
In a pan, melt jaggery with a little water. Add grated coconut and cardamom powder. Cook until the mixture thickens.
Make small balls from the rice flour dough, flatten them, and place a spoonful of the jaggery-coconut mixture inside.
Fold and seal the edges to form a modak shape.
Steam the kozhukattai for 10-15 minutes.
Serve warm.
Obbattu
Ingredients for making Obbattu
1 cup chana dal (soaked and cooked)
1 cup jaggery (grated)
1/4 tsp cardamom powder
2 cups all-purpose flour
A pinch of turmeric powder
Water (as needed)
Oil or ghee for cooking
Method for making Obbattu
Mix all-purpose flour, turmeric powder, and a little oil. Add water and knead into a soft dough. Let it rest for 30 minutes.
Mash cooked chana dal and mix with jaggery and cardamom powder. Cook until it thickens to a paste.
Divide the dough into small balls and flatten them.
Place a spoonful of the filling in the center, fold the dough over it, and flatten again to make a thin disc.
Cook on a hot griddle with a little ghee or oil until golden brown on both sides.
Serve hot, with a dollop of ghee if desired.
These delightful South Indian sweets, rich in the goodness of jaggery, are sure to add a touch of tradition and sweetness to your home. Enjoy making and sharing these treats with your loved ones!
Indulge in the delectable sweetness of South Indian cuisine with these 6 traditional jaggery-based sweets. Perfect for any occasion, these sweets are a must-try for those who crave authentic, home-made Indian desserts. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
