Orappam is a very delicious snack; it has a crispy exterior & a super soft fudge like interior.
Roasted Rice flour – 1 cup ( I used Nirapara Idiyappa podi)
Grated coconut – 3 cups
Egg – 1 large, well beaten
Sugar – 3/4 cup ( You can substitute sugar with brown sugar/ jaggery)
Salt – a generous pinch
Ghee – 1 tbsp
Shahjeera/ Caraway seeds – 1/4 tsp
Powdered cardamom – 1/2 tsp
Powdered nutmeg – 1/4 tsp
Chopped cashews – 1/4 cup
Add 1 cup of lukewarm water to 3 cups of grated coconut & run it in your mixer for a minute. Extract 1 cup of thick coconut milk.
Add 2 cups of lukewarm water to the grated coconut & run it in your mixer for a minute. Strain & squeeze 2 cups of randaampaal.
Preheat the oven to 190C.
Mix together the rice flour, randaampaal, well beaten egg, sugar, ghee, salt & nutmeg powder.
Bring the thick coconut milk to a boil in a thick bottomed vessel. Keep stirring continuosly till the color changes to golden brown.
Add the rice flour – randaampaal mixture slowly & mix. When the mixture turns somewhat thick add the caraway seeds, powdered cardamom & nutmeg. Keep stirring on low heat till the mixture turns very thick & starts leaving the edges of the wok just like halwa.Transfer mixture to a greased, round ovenproof dish & smoothen the tops with a spatula. Bake at 190C for 30 minutes/ till the top turns crisp & lightly brown.