It’s that time again for Indians to slap colors on each other. A festival which brings people together, a festival of camaraderie and jollity. Holi – the festival of COLORS.
India does have a lot of festivals, and the whole country turns into a colorful atmosphere. Among these festivals, some are religious, some are based on seasons, and some are of national importance. I consider this festival in particular to be a more free spirited, joyous occasion for the young and old and everyone in between. It’s a festival where people forget anger, sadness and join in for a day of fun, food and become kids at heart.
This festival just brings a smile on to my face.
If you would like to hear a bit more on how we celebrate Holi here, you can read this ARTICLE I wrote a year ago.
Of course, there is no festival that goes without sweets and a lot food.
I am sharing one of the desserts/sweet which is not traditional to this festival, but one of my favorite all time for year round. It is quite a popular dish from the southern state, Kerala, called paniyaaram. I learnt this from my mom’s friend who is a master of Keralite cuisine. Just thinking about her food makes me want to call and talk to her and tell her how much I miss her and her food.
There are so many versions of this; it has many names. From a bit of research, I’ve seen the Danish æbleskiver, Japanese takoyaki and many more. You can use the paniyaaram pan or a takoyaki if you have one. You could also use your cake pop maker, or any flat bottomed pan old flat pan, filled with a centimeter of oil and fry it.
Stuffing it with the coconut and palm sugar is not traditional but I absolutely love the surprise center. The red rice flour can be substituted with white and you can use add milk instead of coconut milk too. There are endless combinations, which each result being absolutely delicious.
Hope you get to try it out sometime.
Here are some of my favorites traditional dishes made during Holi from my fellow food bloggers.
Happy Holi! Happy Eating! Happy Weekend!
- 1 cup freshly grated coconut or frozen grated coconut(unsweetened)
- ½ cup palm sugar/jaggery crushed
- 2 tbsp water
- 1 cup Red rice flour(roasted and coarsely ground red rice flour) or white rice flour
- 1 cup all purpose flour
- 1 ripe banana
- ⅓ cup palm sugar/jaggery crushed
- ⅓ cup finely chopped cashewnuts
- 4 green cardamom crushed and powdered
- ⅓ tsp of salt
- ½ cup light coconut milk
- 1 cup plus ⅓ cup of water
- 3 tbsp melted butter or ghee
- In a sauce pan add the palm sugar/jaggery along with a few tablespoons of water and let it melt on low heat, and let it come to a boil. Switch off after the boiling point. Then drain the liquid carefully into another pan and let the dust particles remain in the bottom. To that drained jaggery add the fresh coconut or frozen and let it cook and solidify. Once it almost forms a ball, turn off the heat and set it aside and let cool.
- In a mixing bowl, mash one banana, add the palm sugar, crushed cashews, cardamom and both the flour.s Now add the coconut milk and water and mix to incorporate everything well. It should be of a idli batter consistency or a thick pancake consistency. Let this mixture sit at least for an hour before making the fritters/paniyaaram.
- Keep a paniyaaram or fritter pan and let it get hot. Add ½ tsp of ghee to each hole and reduce the heat to medium and pour a tablespoon of the batter in everything. Then quickly, add a third of a teaspoon of the coconut stuffing to each of the pancake and push it in and cover the top with the batter lightly. Cook for about 2 minutes on one side and gently turn to cook and brown on the other side. Use a skewer to turn the paniyaaram. It will take about 5 minutes to cook thoroughly.
- Take it out and serve hot with some coffee. This can be stored up to 3 days tightly covered.