Neyyappam Recipe Easy Steps for Soft, Delicious Treats

Neyyappam is a beloved traditional sweet from Kerala, India, that perfectly blends the rich flavors of jaggery, rice flour, and coconut. This delicious, golden-brown treat is deep-fried to perfection in ghee (clarified butter), resulting in a crispy exterior and a soft, fragrant inside.

Neyyappam has been a staple at festivals, temple offerings, and family celebrations for generations. If you love Indian sweets and are looking for a unique yet simple recipe to try at home, neyappam is a wonderful choice.

Its delightful aroma and sweet taste are sure to captivate your senses and bring a little bit of Kerala’s culinary heritage into your kitchen.

Making neyappam might seem intimidating at first, but with the right ingredients and step-by-step guidance, you can master this crowd-pleaser quickly. Whether you’re an experienced cook or a curious beginner, this recipe will walk you through the process, making it both fun and rewarding.

Plus, it’s gluten-free and uses natural sweeteners, making it a healthier option compared to many other sweets. Let’s dive into the world of neyappam and discover why you’ll want to make it again and again!

Why You’ll Love This Recipe

Neyyappam is much more than just a dessert; it’s a sensory experience. The combination of jaggery and coconut gives it a rich, caramel-like sweetness that is perfectly balanced by the crispy edges fried in fragrant ghee.

This recipe uses simple, wholesome ingredients that are easy to find, and the process is straightforward enough to fit into your weekend cooking routine.

What sets this neyappam recipe apart is the authentic touch of ghee that adds depth and aroma to every bite. It’s also versatile—you can add your favorite flavors like cardamom or banana to customize it to your taste.

If you enjoy exploring traditional Indian sweets or want to impress family and friends with something special, this recipe will quickly become a favorite.

Ingredients

• 1 cup rice flour (preferably roasted for better flavor)
• 3/4 cup jaggery (grated or powdered)
• 1 cup water
• 1/2 cup grated fresh coconut or desiccated coconut
• 2 tbsp ghee (clarified butter), plus extra for frying
• 1/2 tsp cardamom powder
• 1 ripe banana (optional, mashed for a variation)
• 1/4 tsp salt
• Oil or ghee for deep frying

Equipment

• Mixing bowl
• Whisk or spoon for mixing
• Deep frying pan or kadai
• Slotted spoon
• Measuring cups and spoons
• Grater (for coconut and jaggery if needed)
• Plate lined with paper towels (for draining excess oil)

Instructions

1. Prepare the jaggery syrup: In a small saucepan, dissolve the grated jaggery in 1 cup of water over medium heat. Stir occasionally until the jaggery dissolves completely. Strain the syrup to remove any impurities and set aside to cool slightly.
2. Mix the batter: In a mixing bowl, combine the rice flour, grated coconut, cardamom powder, and salt. If using banana, mash it well and add it to the dry ingredients. Slowly pour in the jaggery syrup while stirring continuously to avoid lumps. Add 2 tablespoons of ghee to the mixture. The batter should be thick but pourable—similar to pancake batter consistency.
3. Heat the oil/ghee: In a deep frying pan or kadai, heat enough oil or ghee for deep frying on medium heat. To test if the oil is ready, drop a small amount of batter into the oil—it should sizzle and rise to the surface immediately.
4. Fry the neyappam: Using a spoon, carefully drop small portions of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Fry the neyappams until they are golden brown and crisp on both sides, about 3-4 minutes per side. Use a slotted spoon to flip them gently.
5. Drain and serve: Remove the fried neyappams with the slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving.

Tips & Variations

“For the best flavor, use freshly roasted rice flour and pure jaggery. Avoid substituting jaggery with brown sugar, as it affects the authentic taste.”

• You can add 1/4 cup finely chopped nuts (cashews or almonds) or raisins into the batter for added texture and flavor.
• Banana neyappam is a popular variation where ripe bananas are mashed and added to the batter, giving a natural sweetness and moist texture.
• If you prefer, shallow fry instead of deep frying for a lighter version, but be sure to cook on medium heat to ensure the inside cooks through.
• Adding a pinch of saffron soaked in warm milk to the batter imparts a lovely aroma and color.
• Use a traditional neyappam pan (a mold with small cups) for perfectly shaped patties. This pan is available at Indian stores or online.

Nutrition Facts

Serving Suggestions

Neyyappam is best enjoyed warm or at room temperature. Serve it as a delightful tea-time snack alongside a cup of aromatic Indian chai or filter coffee.

It also makes a fantastic dessert after a spicy meal, offering a sweet, comforting balance.

For festive occasions, you can present neyappam on a banana leaf along with other traditional Kerala dishes to create an authentic cultural experience. Pairing it with a dollop of fresh coconut chutney or a drizzle of honey can also enhance the flavors.

Conclusion

Making neyappam at home is a wonderful way to connect with Kerala’s rich culinary traditions while treating yourself and your loved ones to a delicious homemade sweet. This recipe is simple, uses natural ingredients, and yields a golden-brown delight that’s crispy on the outside and soft inside.

With its fragrant notes of jaggery and cardamom and the richness of ghee, neyappam is sure to become a favorite in your kitchen.

Whether you’re preparing it for a festival, a special occasion, or just a cozy afternoon snack, this recipe will guide you effortlessly. Don’t hesitate to experiment with variations like banana or nuts to customize it to your taste.

Happy cooking and enjoy every bite of this Kerala classic!

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