AAPPE(SWEET SAMOLINA & COCONUT BALLS)
A rich
dessert from Kerala, using mangoes and coconut.
Semolina - 200 gm.
Desiccated coconut - 120 gm.
Mango pulp - 480 ml.
Khoya (reduced milk) - 55gm.
Ghee (clarified butter) -100 gm.
Cashewnuts, almonds,
Pistachios (chopped) - 35gm.
Milk to make
dough.
Salt to taste.
Combine sugar, semolina, coconut, mango pulp, salt and khoya,and mix thoroughly. Add milk to make dough of pouring consistency. Keep aside for 4 hrs. Add nuts and cardamom to the dough.
Heat appam-ke-sanche on medium flame. Pour 1 tspn.of ghee in a mould, and then fill with batter. Cover and after 5 mins of shallow frying, turn each cake and cook till done.
Time
taken -- 4 1/2 hrs.
Serves -- 4.
