BAKED ORAPPAM

BAKED ORAPPAM

INGREDIENTS 
Roasted Rice Flour - 1 1/2 cup
Thick Coconut Milk - 1 cup
Thin Coconut Milk - 2 cups
Jaggery Syrup - 2 cups
Fennel Seeds - 1/2 Tsp
Coconut Oil - 1/2 cup
Cardamom Powder - 1 1/2 Tsp
Cashews - 15
Egg - 1


METHOD

Sieve roasted rice flour
Boil the thick coconut milk 
Fry cashews in half of the coconut oil
Set aside a few cashews to decorate if liked 
Beat the egg and add to the thin coconut milk
Mix well and strain
Add the strained coconut milk to the boiled coconut milk
Add in the sieved roasted rice flour cardamom powder fennel seeds and fried cashews and mix without lumps 
In a thick bottom vessel pour in the mixture
In medium to low flame keep stirring 
In between add in the coconut oil 
When the mixture rolls up leaving the sides switch off the flame
Preheat oven to 180*C for 10 minutes 
Grease a cake tin with coconut oil and transfer the orappam mixture 
Bake in the preheated oven for 20 - 25 minutes or till a toothpick inserted in the centre comes out clean 

Notes :
Idiyappam flour can be used
Adjust sweetness to suit your taste