Unniappam

Ingredients
Rice flour - 1 cup
Wheat flour  - 2 tblsp
Ripened Banana - 2 or 3
Brown sugar - 1/2 cup
cardomom powder - 3/4 tsp
Baking Powder - 1/4 tsp
Toasted sesame seeds- 2 tsp

Method
1. Blend the banana nicely using a blender or mixie.

2. Add rice flour , wheat flour, brown sugar, baking powder, cardamom and blend it together. Add the sesame seeds to batter.
3. The consistency of the batter should be little thicker than the idli batter.
4. Heat the paniyaram griddle(puffed pancake griddle-made of cast Iron).
5. Add few drops of oil to each hole and pour the batter.
6. When the edges turns golden brown flip it,so that the other side will cook.
7. Allow it to cook on medium heat for another couple of minutes. If the heat is too high, the outside will get browned up too fast before the inside is cooked.
8. When the unniappam is done, it is like a ball and comes out easily from the griddle. Yummy unniappam is ready to serve.

Coconut Burfi

Ingredients

• Fine Grated Coconut /Coconut Powder -2 Cups
• Condensed Milk -1 Can(300 ml)
• Cardamom - 5 no's (crushed)
• Edible food colour (any colour) - 2 drops(Optional)

Method

1. Heat a non stick pan in medium flame and add the grated coconut.
2. Saute until the coconut flavor comes and check it doesn't turn brown(it takes 5 to 10 minutes).
3. Now add the condensed milk and cardamom.
4. Saute for 5 minutes continuously until everything rolls out to a ball.
5. Add color(optional) and mix it.Usually burfi is in white color.
6. Switch off the stove.
7. Take a plate or any non stick vessel and grease with butter.
8. Pour the Burfi mixture and pat it tightly with hands.
9. Keep it refrigerated for 1/2 hour for firmness.
10. Now cut the Burfi with buttered knife with vertical lines.
11. Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.

Serving Suggestion

• Store and serve the burfi as dessert or as an evening snack.

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