Onam is one of the most important festivals of Kerala, celebrated by Malayalam people from across the world. The ten-day festival falls at the beginning of Chinham, the first month of Malayalam calender. This year, Onam festivities began on September 1 and will continue till September 13. Elaborate feasts, popularly known as Onam Sadhya or Onasadya, songs, and dances usually mark the annual festival.
While the song and dance tradition complement the festival, it is also its food that makes it special. Onam festivities are incomplete without the delicacies that are made on this festive occasion. Here is a recipe of Rava Appalu one can try this Onam, if you’re looking to experiment with culinary delights.
Semolina: 1/2 cup
Cup water: 1 1/4
Ghee: 5 tablespoon
sugar: 1 cup
Spice cardamom: 1 teaspoon
Add water to a vessel and place over medium flame. Let it boil and then, add ghee in it. After a minute or two, add semolina and cardamom powder in it. Keep stirring to avoid lumps. Put sugar and mix everything well. Keep the flame at a low setting and let the mixture become thick. Once, the consistency has thickened, turn off the flame and cover the vessel with a lid and keep aside for 5 minutes.
Let the mixture cool down a little and then, grease your palms with a little ghee and make small balls out of it. Make sure that the balls are smooth and have no cracks in it.
Heat ghee in a deep pan over medium flame and shallow fry the rava balls till they turn golden in colour. Take out on a tissue paper to soak excess ghee and serve warm!
Recipe Courtesy: Chef Avinash Jha from Jaypee Vasant Continental