Cardamom Flavored Sweet Coconut Idly.

“Cardamom Flavored Sweet Coconut Idly” … all I would say is this is a sweetened colorful idly, something to relished by children when they return home hungry from school … try it, its lovely … Yummilicious …

** When I shared the normal ramdana version of Idly ie Idly batter steamed in large bowl sort of cake tins which is a common method often done so in GSB Konkani Saraswat homes. Here the same Idly batter is used which yeilds a large sized idly which is then cut to desired sized smaller pieces easy to be served. These types of Idly preparation serves two purposes one is it is easier and faster while the other more sensible reason is it cuts down the tedious work of having to wash the smaller vatis. Either way, this is one method often resorted to in south Indian saraswat kitchen and I follow it quite often.

** My friend Shalini expressed her love for this dish and mentioned how she traveled down memory lane of her Amma preparing the same but sweetened version for them to relish when they returned from school hungry. When anybody suggest something different, I am all ears and want to know more, I immediately queried and she said it was simple steamed version with addition of plenty of fresh coconut gratings and sugar to the batter. I have been meaning to try it out from the day she mentioned, however I could not do so, as always I fell short on batter and today I prepared a little excess to try it out.

** I had prepared this for "Valentine's Day", my way of serving something sweeter, yet something within our own traditional way. I had prepared similar rose colored idly years before for Valentine's Day, however I had not added coconut or sweetener or any cardamom flavor to it, so this one and that does differ. 

** Here is my version of “Cardamom Flavored Sweet Coconut Idly” … my style ….

** I have used about 2 full cups of Idly batter (prepared with Urad Dal- Rice) for this recipe, you may use as per your requirement.

** Add a pinch of rose color to the Idly batter (Optional) along with 1 cup of freshly grated coconut (nairyal/ soyi), ¼ tsp of cardamom (ellaichi/ yellow) powder and 2-3 tblsp of sugar/ shakkar and mix well until done.

** Now grease a mold/ vessel of 6-8 inches in dia with 1.5 inches height with ghee/ toop from within. (Avoid using Oil). Now pour in the prepared idly batter into it retaining about ¼ inch of gap on top of the surface for the idly to rise.

** Addition of finely chopped dry fruits is optional. I loved the idly of preparing it on the lines of a cake so I roughly chopped a handful of almonds (badam) and added them on evenly on the surface of the prepared idly batter, you may or may not.

** Add water into a Idly steamer (Pedavana) and bring to a full boil. Place the Idly bowl, cover and steam on high heat for 5 minutes, then lower the heat to minimum and continue to steam for another 15 minutes or until done.

** Note : To check if the Idly is steamed and done you can insert a knife or wooden toothpick in the center and if it comes out clean its done, if sticky with batter then continue steaming for anther few minutes until done.

** Remove the prepared sweet idly from steamer and keep it aside and let cool for about 5-10 minutes. Run a blunt knife on the outer circle of the idly within the bowl to losen it, then invert it on a plate and it will slip of easily in one go.

** You will get a lovely large sized almond topped rose colored idly intact on the plate. With the help of a sharp knife, cut it to desired shape of required size and it done. You can cut them to squares of triangular, any way you wish to do them.

** “Cardamom Flavored Sweet Coconut Idly” is done and ready to be served. Tastes best served as a snack at room temperature as it is. Children are usually hungry when they come home from school or after they have played a lot in ground, this is a welcome break snack for them to relish on, try it, tastes great.

** Note : Do not go overboard with sugar as too much sugar does not go well with this recipe, also it is not good for health. In fact, I added a little bit less than 2 tblsp and felt a tsp more would have blended on well with the recipe. So for this recipe I would recommend not more than 2 tblsp, however it is individual choice. I will be trying out a spicier version of the same soon, until then, try and enjoy this one.