Nei Appam..(sweet)

Nei appam is usually prepared for KARTHIGAI DEEPAM festival.... Iam eagerly waiting for it, because each & every house looks so bright with lot of lamps.... Still i remember my childhood days, wearing pattu pavadai & lighten the small lamps.. Me & my sister will reserve some crackers 🎉& lights flower pot, chakra on that day....we both are much interested in pouring oil to the lamp & makes to glow for longtime..😊😊

 My mom is soooo good at drawing koolam, she puts big vilaku kolam at front & small kolams at the center of corrider.. Every year , she used to buy new lamps & lights it... big kuthu vilaku in the middle & many small vilaku around it.... Really, it was beautiful memories to me..!!!!! 

COOKING TIME- 15MINS      PREPARATION TIME- 2-3 hrs(soaking)

INGREDIENTS:

Raw rice- 1 cup

Jaggery- 3/4cup( adjust to ur taste)

Grated coconut- 5tsp

Cardamom- 2

Cooking soda- pinch

Ghee- as needed 

METHOD:  

• Soak rice for about 2-3 hours...... Grind into fine & thick paste....keep it aside..
  
• Melt the jaggery with very little amount of water..... Once it is completely melted, strain it(to remove any impurities)
  
• Now take rice batter, add jaggery syrup into it & mix well...then add grated coconut & cardamom...mix well.... 
  
• Heat a paniyaram pan & add 1/4 tsp of ghee in each mould & pour the batter into it...
  
• Cook at low medium flame, once the appam is cooked at bottom...turn over to cook on other sides until golden brown appears... (by using a skewer)
  
• Repeat the same process for remaining batter & collect the appam in a bowl & serve hot... Delicious appam is ready to eat..😚

NOTE- If you add more water to the batter, it becomes watery while adding jaggery syrup into it... It should be thicker consistency..... You can add powdered jaggery & mix well instead of making syrup... To get perfect appam, use non-stick paniyaram pan...!!!!!!