BM 69 Indian sweets. Karai Kacchayam

Abi's li'l hands grabbing the goodies!

      

   Though we like sweets, we don't enjoy the market sweets that much. Traditional and homemade sweets are the most favorite ones. Of these, our traditional sweet called kachayam is a big family hit. We make two types of kachayam. One is made out of rice flour and sugar syrup. The process is more tedious. The second one is called karai kachayam. Karai means mixing. This is easier and instant and made by mixing all the ingredients nicely. Hence the name. Both taste fantastic. Here I'm making the second variety. 

     Every time I make this, time rewinds in my mind and brings some sweet memories. Once we visited my MIL 's sister's place, unannounced as newly married. She was too excited and anxious as it is believed the new bride has to be given sweets on her first visit and there was no sweet shop nearby. So she made this quick sweet with so much love and it tasted like heaven, something which I've not forgotten even after many decades. In fact, I learnt it that day. So I dedicate this to her.  Now to the recipe. 

                       

Ingredients:

Wheat flour   - 1 cup

Maida / All purpose flour -2 tablespoons

Ripe banana  - 1

Sugar   - 1/2 cup ( or to taste)

Grated fresh coconut - 3 tablespoons (optional)

Green cardamom   - 5 Nos

A pinch of cooking soda

Ghee/ oil for frying

Method:

1. Mash the banana well in a mixing bowl.

2. Add in all the other ingredients except oil.

3. Add water a little at a time to make a smooth batter. The batter should be of pouring consistency.

4. Make sure there are no lumps in it.

5. Heat ghee in a pan, bring to medium heat and pour a spoonful of batter into the hot oil. (You can pour 4 or 5 kachayam in one go depending upon the size of your pan).

6. Fry on both sides till they become golden brown.

7. Lift one at a time, press it in between two steel ladles to flatten them and also strain the excess ghee out. (Need to do this quickly so as to remove all of them without burning).

8. You can, of course, serve them hot or even cold (room temperature).

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69