Amruthaphalam | Rice&Coconut Amruthaphala | Rice Halwa | Rice Haibai

Amruthaphalam – with step by step photo instructions. Amruthaphalam is an authentic and traditional sweet/dessert recipe made with very few ingredients like rice, fresh coconut and jaggery. This gluten-free sweet is very easy to make and will be ready in just 20 mins. Jaggery is used for sweetness.

Try this simple yummy recipe for anytime.

How to make Amruthaphalam

PREP TIME: 10 MINS  COOK TIME: 20 MINS  TOTAL TIME: 30 MINS  SOAK TIME : 2-3 HRS COURSE: SWEETS/DESSERTS CUISINE: SOUTH INDIAN SERVINGS : 20-23 PIECES

Ingredients

  • rice – 1 cup
  • fresh coconut – 1 – 1.25 cups
  • jaggery – 1.25 cups
  • ghee/clarified butter – 2-3 tsp
  • water – 1 cup, divided

Instructions

  1. First rinse and then soak rice for 2-3 hrs.
  2. Drain off the water and transfer to the blender.
  3. add coconut and 1/2 cup water. Add more water if needed.
  4. Blend to smooth paste, keep aside.
  5. In a sauce pan or any bowl, take jaggery and add 1/2 cup water.
  6. Stir well until the jaggery dissolves completely.
  7. Strain the melted jaggery water into a large kadai.
  8. Boil the jaggery water until it becomes a soft ball consistency (vunta paku).
  9. Add in prepared rice coconut paste, stir well.
  10. Stir until the mixture is well combined without forming lumps.
  11. Add 2 tsp ghee and mix well. Keep stirring continuously. Cook on low heat.
  12. The mixture will start to turn glossy, looks like dough and separates from the pan after 10 minutes.
  13. Take a small piece of that mixture and try to make a ball, It shouldn’t stick to your fingers, and when you eat, it shouldn’t stick to your teeth. Then the mixture is ready.
  14. Turn off heat and transfer it into a plate. Wait 10 mins, then knead the dough carefully(it will be hot).
  15. Line the tray with butter paper and grease it with little ghee.
  16. Transfer the dough mixture to tray and press and spread uniformly.
  17. Unmould the amruthaphalam and cut to the desired shape.
  18. Finally, garnish with poppy seeds, desiccated coconut and nuts you like.
  19. Amruthaphalam will be good for 2 days on the counter if you just cover it with a cheese cloth. Stays good for 1-2 weeks if refrigerated. You can microwave for 10 sec to reheat and enjoy it hot anytime.

Tips

  1. Making the jaggery to soft ball consistency helps you from stirring the mixture continuously for a long time. It cooks very quick.
  2. Knead the amruthaphalam dough carefully since it will be very hot. Let it cool for 5-10 mins.
  3. Don’t have to wait to slice it up after unmoulding it.

Step by step photo instructions

  1. First rinse and then soak 1 cup rice for 2-3 hrs.

2. Drain off the water and transfer to the blender.

3. add 1.25 cups coconut and 1/2 cup water.

4. Blend to smooth paste, keep aside.

5. In a sauce pan or any bowl, take 1.25 cups jaggery and add 1/2 cup water.

6. Stir well until the jaggery dissolves completely.

7. Strain the melted jaggery water into a large kadai.

8. Boil the jaggery water until it becomes a soft ball consistency (vunta paku). Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below. It should form a nonsticky soft ball.

9. Add in prepared rice coconut paste, stir well.

10. Add 2 tsp ghee and mix well. Keep stirring continuously. Cook on low heat.

11. Stir until the mixture is well combined without forming lumps.

12. The mixture will start to turn glossy, looks like dough and separates from the pan after 10 minutes.

13. Take a small piece of that mixture and try to make a ball, It shouldn’t stick to your fingers, and when you eat, it shouldn’t stick to your teeth. Then the Amruthaphalam is ready.

14. Turn off heat and transfer it onto a plate. Wait 10 mins, then knead the dough carefully.

15. Line the tray with butter paper and grease it with little ghee.

16. Transfer the dough mixture to tray and press and spread uniformly.

17. Unmould the amruthaphalam and garnish with poppy seeds, desiccated coconut and nuts you like.

18. Finally, cut to the desired shape.

19. Amruthaphalam will be good for 2 days on the counter if you just cover it with a cheese cloth. Stays good for 1-2 weeks if refrigerated. You can microwave for 10 sec to reheat and enjoy it hot anytime.

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