Coconut Jaggery Sweet (Kalathappam)

Name: Coconut Jaggery Sweet (Kalathappam)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Lakshadweep
Ingredients: 250 g raw rice; 250 g Jaggery; 150 g Grated coconut; 1 medium ripe banana; 0.5 tsp cardamom powder; 0.25 tsp cumin powder; 3 tbsp ghee or coconut oil; 1 tbsp Sesame seeds

A dense, dark rice-and-jaggery cake enriched with coconut and mild spices, baked slowly for festive occasions.

🇮🇳India· Lakshadweep

Prep: 25 min
Cook: 50 min
Total: 75 min
Servings: 8
Difficulty: Medium
Calories: 260 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Heavy pan or baking tin
•Banana leaf for lining

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 9 g
carbs: 45 g
fibre: 2 g
protein: 3 g
calories: 260 kcal

Instructions

1
Melt the jaggery (unrefined sugar) with a little water over low heat. Strain out any bits and let it cool slightly.
2
Grind the soaked rice coarsely so it stays slightly gritty. Do not make it completely smooth.
3
Mix the ground rice with the melted jaggery, grated coconut and mashed banana.
4
Stir in the cardamom powder and cumin powder if using.
5
Grease a heavy pan or tin generously with ghee (clarified butter) or coconut oil. Line with a banana leaf if available.
6
Pour in the batter and smooth the top. Sprinkle sesame seeds over the surface.
7
Cover and cook on very low heat for 40–45 minutes, or bake in a moderate oven, until a skewer comes out clean.
8
Let it cool completely before slicing it into wedges.

Chef's tips

Cook on very low, steady heat so the bottom does not burn before the middle sets. Letting it rest overnight improves the texture and makes it easier to slice.