50+ Traditional Easter Kerala Dessert Recipes You Must Try This Year

Easter in Kerala is a time of joy, festivity, and indulgence. As the Christian community in this beautiful South Indian state comes together to celebrate the resurrection of Christ, the celebrations are marked by grand feasts, vibrant processions, and, of course, an array of mouthwatering desserts.

Kerala, with its rich cultural heritage and unique culinary traditions, offers a wide variety of delicious desserts that are perfect for the Easter spread.

From the sweet and spongy Kerala Easter cake (Pazham Pori) to the luxurious Payasam (a creamy rice pudding), each dessert is made with fresh, local ingredients like coconut, jaggery, bananas, and exotic fruits.

These traditional sweets are crafted with love and devotion, often passed down through generations.

Whether you’re looking to prepare a rich, traditional dessert or something a little more modern, there’s no shortage of options to add sweetness to your Easter celebrations.

In this article, we’ve compiled over 50 Easter Kerala dessert recipes that will help you bring the taste of Kerala into your home.

Each recipe is designed to reflect the flavors of the season, combining local spices, fresh fruits, and the signature sweetness of coconut.

So, let’s dive in and discover some of the most delightful and authentic Kerala Easter desserts you can prepare this year!

50+ Traditional Easter Kerala Dessert Recipes You Must Try This Year

As Easter approaches, there’s no better way to celebrate the occasion than with the flavors of Kerala.

These 50+ Kerala dessert recipes are a testament to the region’s rich culinary tradition and its passion for creating unforgettable dishes.

Whether you’re preparing for a family gathering or simply looking to try something new this Easter, the diverse range of desserts we’ve covered offers something for every taste.

From comforting payasams to crispy banana fritters, these desserts are perfect for adding a sweet touch to your Easter feast.

The beauty of Kerala’s Easter desserts lies not only in their taste but also in the way they bring people together. They symbolize love, tradition, and the spirit of the season, making them an essential part of the celebration.

So, gather your ingredients, get creative in the kitchen, and enjoy these delightful Kerala Easter treats with your loved ones.

May your Easter be filled with warmth, joy, and, of course, plenty of delicious sweets!

Easter Kerala Vattayappam (Steamed Rice Cake)

Vattayappam is a traditional Kerala dessert, especially popular during Easter. This soft, spongy rice cake is made from fermented rice flour, coconut, and sugar, then steamed to perfection. The lightness and sweetness of Vattayappam make it an ideal treat for any celebration, particularly the festive Easter season. It has a mild flavor with a subtle sweetness, which pairs wonderfully with other Kerala-style delicacies.

Ingredients:

• 2 cups rice flour
• 1 cup coconut milk
• 1/2 cup sugar
• 1/2 tsp yeast
• 1/2 tsp baking soda
• 1/2 tsp cardamom powder
• 1/4 tsp salt
• 1 cup warm water (for proofing yeast)
• 1/4 cup grated coconut (for garnish)
• Banana leaves or steaming plates

Method:

1. Begin by activating the yeast in warm water with a pinch of sugar. Let it rest for 10-15 minutes until frothy.
2. In a bowl, combine rice flour, cardamom powder, salt, and sugar. Gradually add the coconut milk and mix until smooth.
3. Add the activated yeast mixture to the rice flour mixture and stir well. Cover and let the batter ferment for 6-8 hours or overnight for best results.
4. After fermentation, check the batter’s consistency. It should be thick but pourable. If it’s too thick, add a little water to adjust.
5. Grease the steaming plates or banana leaves and pour the batter into the plates, leaving some space for expansion.
6. Steam the batter on medium heat for 15-20 minutes or until a toothpick inserted into the center comes out clean.
7. Once done, remove from the steamer, allow to cool slightly, and garnish with freshly grated coconut.

Vattayappam is not only a delicious dessert but also a symbol of Kerala’s festive spirit, making it a perfect treat for Easter. Its soft, spongy texture and the richness of coconut milk make it a delightful snack that can be enjoyed by everyone. Whether served as a standalone treat or paired with tea or coffee, it brings joy to any table. Its simplicity in ingredients yet depth in flavor makes it a timeless favorite in Kerala’s Easter celebrations.

Kerala Easter Payasam (Rice Pudding)

Payasam is a classic Kerala dessert that is especially popular during Easter. This creamy rice pudding is made with rice, milk, sugar, and flavored with cardamom, and often garnished with cashews and raisins. It is a rich, comforting dessert that embodies the sweetness and warmth of the Easter festivities. Payasam has variations, and this version combines the subtle flavor of coconut milk and regular milk for a perfect blend of richness.

Ingredients:

• 1/4 cup raw rice (preferably Kerala matta rice)
• 3 cups full-fat milk
• 1 cup coconut milk
• 1/2 cup sugar (adjust to taste)
• 1/4 cup jaggery (optional, for added richness)
• 1/4 tsp cardamom powder
• 2 tbsp ghee
• 10 cashews
• 10 raisins

Method:

1. Rinse the rice thoroughly and soak it for about 30 minutes. Drain and set aside.
2. In a heavy-bottomed pan, add the rice and milk. Cook the mixture on medium heat, stirring occasionally, until the rice softens and the milk thickens, about 25-30 minutes.
3. Once the rice is cooked and the milk has reduced, add the coconut milk and stir well.
4. Stir in sugar and jaggery (if using) until it dissolves completely.
5. In a separate small pan, heat ghee and fry the cashews and raisins until golden.
6. Add the fried nuts and raisins to the payasam, followed by cardamom powder.
7. Continue cooking for 5-10 minutes until the payasam reaches a creamy consistency.
8. Remove from heat and allow it to cool slightly before serving.

Kerala Easter Payasam is a heartwarming dessert that blends the richness of milk with the tropical taste of coconut, making it a truly indulgent treat. The addition of jaggery provides a unique depth of sweetness, while the crispy cashews and raisins add texture and flavor. Perfect for serving at Easter feasts, this dessert offers both comfort and celebration in every spoonful. Payasam’s ability to be served hot or cold makes it a versatile treat that can be enjoyed anytime, whether after a festive meal or as a midnight snack.

Kerala Easter Unniyappam (Sweet Rice Fritters)

Unniyappam is a beloved Kerala snack, especially during Easter. These small, deep-fried rice fritters are made with a batter of rice, jaggery, bananas, and spices, which results in a golden, crispy exterior and a soft, sweet interior. Unniyappam is an essential part of Kerala’s festive celebrations, offering a blend of textures and rich flavors that are a true representation of Kerala’s culinary traditions.

Ingredients:

• 1 cup rice flour
• 1/2 cup mashed ripe bananas
• 1/2 cup jaggery, grated
• 1/4 cup coconut, grated
• 1/4 tsp cardamom powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup water (or as needed to make a batter)
• Ghee or oil for deep frying
• 1/4 cup cashews, chopped
• 1/4 cup raisins

Method:

1. In a pan, melt the jaggery with a little water and strain to remove impurities. Set aside to cool.
2. In a large bowl, mix rice flour, cardamom powder, salt, and baking soda.
3. Add mashed bananas, grated coconut, melted jaggery, and enough water to form a thick batter. Stir in chopped cashews and raisins.
4. Let the batter rest for about 30 minutes to ensure the flavors meld.
5. Heat ghee or oil in an unniyappam pan (or a deep frying pan). Spoon small portions of the batter into the pan, ensuring that each section is filled about halfway.
6. Fry the unniyappams on low to medium heat, turning them gently until they are golden brown and crispy on all sides.
7. Remove from the oil and drain on paper towels to remove excess oil.

Unniyappam is a delightful sweet snack that perfectly balances crispy and soft textures with the sweetness of jaggery and bananas. The rich flavor of cardamom and the nutty crunch of cashews make these fritters a heavenly bite. Traditionally made during Easter, Unniyappam is not only a favorite in Kerala but has become a beloved dish for special occasions. These little treats bring people together and offer a perfect combination of warmth, sweetness, and nostalgia for the festive season. Whether served as an offering or as a treat for family and friends, Unniyappam will always be a favorite in Kerala Easter celebrations.

Kerala Easter Ada Pradhaman (Rice Ada in Coconut Milk)

Ada Pradhaman is a traditional Kerala dessert, especially popular during the Easter festivities. Made with rice ada (flattened rice), jaggery, coconut milk, and flavored with cardamom, this dessert is rich, creamy, and aromatic. The smooth texture of the coconut milk combined with the sweetness of jaggery makes it a decadent treat that is perfect for special occasions like Easter.

Ingredients:

• 1 cup rice ada (flattened rice)
• 2 cups coconut milk
• 1 cup jaggery, grated
• 1/4 cup ghee
• 1/4 tsp cardamom powder
• 10 cashews
• 10 raisins

Method:

1. Cook the rice ada in water according to the package instructions. Drain and set aside.
2. In a large pan, heat ghee and fry the cashews and raisins until golden. Remove and set aside.
3. In the same pan, add the grated jaggery along with a little water and melt it over medium heat, stirring occasionally. Once melted, strain the jaggery to remove impurities.
4. Add the cooked rice ada into the jaggery syrup and mix well.
5. Slowly pour in the coconut milk, stirring to combine. Cook for about 5-10 minutes on low heat, allowing the flavors to meld together.
6. Add cardamom powder, mix, and let the mixture simmer for an additional 5 minutes until it thickens slightly.
7. Garnish with the fried cashews and raisins, and serve warm or chilled.

Ada Pradhaman is a delightful Kerala dessert that showcases the perfect balance of sweetness and richness, making it a much-loved treat during Easter. The smooth coconut milk, combined with the warm, slightly earthy flavor of jaggery, creates a comforting dessert that is both indulgent and nostalgic. Whether served as a part of an Easter feast or as a sweet offering, Ada Pradhaman’s distinct flavors and textures make it a memorable treat that adds a touch of Kerala’s culinary heritage to your celebrations.

Kerala Easter Kinnathappam (Steamed Sweet Cake)

Kinnathappam is a traditional Kerala dessert made from rice flour, coconut milk, and sugar, and is commonly prepared during Easter celebrations. It has a dense, spongy texture with a subtle sweetness, and it is typically flavored with cardamom and garnished with fried cashews. This steamed cake is a beloved dessert in Kerala, offering a delicate balance of flavors that is perfect for the festive season.

Ingredients:

• 2 cups rice flour
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 tsp cardamom powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ghee
• 10 cashews, chopped
• 10 raisins

Method:

1. In a mixing bowl, combine rice flour, sugar, cardamom powder, and salt. Add the coconut milk and mix well to form a smooth batter.
2. Dissolve baking soda in a little water and add it to the batter, stirring gently.
3. Grease a round cake pan or a steaming plate and pour the batter into it.
4. Steam the batter on medium heat for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
5. While the cake is steaming, heat ghee in a small pan and fry the cashews and raisins until golden.
6. Once the Kinnathappam is steamed and cooled slightly, garnish with the fried cashews and raisins.
7. Serve warm or at room temperature.

Kinnathappam is a simple yet rich dessert that is loved for its spongy texture and the subtle sweetness of coconut milk and cardamom. It is an ideal choice for Easter, bringing together the flavors of Kerala’s culinary traditions. The fried cashews and raisins add a touch of crunch, balancing the softness of the steamed cake. Kinnathappam is perfect for those looking for a light yet satisfying dessert that captures the essence of Kerala’s festive spirit.

Kerala Easter Cherupayar Payasam (Green Gram Pudding)

Cherupayar Payasam is a unique and nutritious Kerala dessert made from green gram (mung beans), coconut milk, and jaggery. Unlike other traditional payasams, this dessert brings out the natural earthy flavor of green gram, which is complemented by the rich sweetness of jaggery and the creamy texture of coconut milk. It’s often served during Easter to provide a wholesome yet indulgent treat.

Ingredients:

• 1 cup green gram (mung beans)
• 2 cups coconut milk
• 1/2 cup jaggery, grated
• 1/4 tsp cardamom powder
• 2 tbsp ghee
• 10 cashews
• 10 raisins

Method:

1. Wash and soak the green gram in water for 2-3 hours.
2. In a heavy-bottomed pan, cook the soaked green gram with enough water until soft and tender, about 15-20 minutes.
3. Once cooked, add jaggery to the pan and stir until it melts completely.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Add cardamom powder and mix well. Cook on low heat for about 10 minutes until the payasam thickens to your desired consistency.
6. In a separate pan, heat ghee and fry the cashews and raisins until golden.
7. Add the fried cashews and raisins to the payasam and stir gently.
8. Serve warm or chilled.

Cherupayar Payasam is a wholesome and nutritious Kerala dessert that combines the goodness of green gram with the richness of coconut milk and jaggery. It offers a unique twist on traditional payasam recipes, making it a perfect option for those who seek a lighter yet flavorful dessert during Easter. The addition of cashews and raisins enhances its texture, making it a comforting and satisfying treat that can be enjoyed by the whole family. This healthy dessert is not only delicious but also a reflection of Kerala’s love for using natural, wholesome ingredients in their festive recipes.

Kerala Easter Unniyappam (Sweet Rice Fritters)

Unniyappam is a traditional Kerala snack often served during festivals like Easter. These deep-fried, small rice fritters are made with a mixture of rice flour, jaggery, coconut, and banana. The combination of jaggery’s sweetness and the bananas’ flavor, along with the crispy texture on the outside and soft interior, makes Unniyappam a festive favorite. They’re often served warm and make a perfect dessert or snack during Easter celebrations.

Ingredients:

• 1 cup rice flour
• 1/4 cup jaggery, grated
• 1 ripe banana, mashed
• 1/2 cup grated coconut
• 1/4 tsp cardamom powder
• 1/4 tsp baking soda
• A pinch of salt
• 1/2 cup water (or as needed)
• 1/4 cup ghee or coconut oil (for frying)
• 10 cashews, chopped
• 10 raisins

Method:

1. In a mixing bowl, combine rice flour, grated jaggery, cardamom powder, and a pinch of salt.
2. Add mashed banana and grated coconut to the mixture. Slowly add water, mixing until you form a smooth, thick batter.
3. Let the batter rest for about 30 minutes.
4. In a frying pan or Unniyappam pan, heat ghee or coconut oil over medium heat.
5. Drop spoonfuls of the batter into the hot oil, frying until golden brown and crispy on all sides.
6. Once fried, remove the Unniyappams and drain excess oil on paper towels.
7. Garnish with fried cashews and raisins. Serve warm.

Unniyappam is a delightful Kerala dessert that’s crispy on the outside and soft on the inside. The rich sweetness from jaggery and banana, combined with the crunch from cashews and raisins, makes these rice fritters a beloved treat for Easter celebrations. Whether served as a dessert or a snack, Unniyappams are a must-try for anyone looking to experience the authentic flavors of Kerala during special occasions. Their versatility and delicious taste make them a cherished part of Kerala’s festive food traditions.

Kerala Easter Palada Payasam (Rice Pudding with Milk)

Palada Payasam is a traditional Kerala dessert made from rice, milk, sugar, and cardamom. It’s a rich and creamy dessert, perfect for Easter feasts. The main ingredients of this payasam include “palada,” which is a type of thin rice flour pasta, combined with a sweet milk base flavored with cardamom. This pudding has a smooth, comforting texture and a delicate sweetness that makes it a festive treat.

Ingredients:

• 1 cup palada (rice ada)
• 4 cups full-fat milk
• 1/2 cup sugar
• 1/4 tsp cardamom powder
• 1/4 cup ghee
• 10 cashews
• 10 raisins

Method:

1. Cook the palada in boiling water until it softens (about 10-12 minutes), then drain and set aside.
2. In a heavy-bottomed pan, boil the milk and reduce it to about half its original volume. Stir occasionally to prevent it from sticking.
3. Add the cooked palada to the reduced milk and cook for 10-15 minutes, allowing the flavors to combine.
4. Stir in sugar and cardamom powder and continue to cook until the sugar dissolves completely and the payasam thickens slightly.
5. In a small pan, heat ghee and fry the cashews and raisins until golden, then add them to the payasam.
6. Serve warm or chilled.

Palada Payasam is a timeless Kerala dessert that’s rich and creamy, with a comforting blend of flavors that evoke feelings of nostalgia. The delicate sweetness of sugar, along with the aromatic touch of cardamom, makes this payasam perfect for Easter or any special occasion. Its smooth texture and indulgent taste make it a perfect choice for serving at festive gatherings. With its simple ingredients and straightforward preparation, Palada Payasam offers a deliciously rich experience that showcases the essence of Kerala’s sweet culinary traditions.

Kerala Easter Coconut Laddoo (Coconut Sweet Balls)

Coconut Laddoo is a popular sweet in Kerala, often prepared during festivals like Easter. Made with grated coconut, sugar, and cardamom, these bite-sized balls are simple to make yet full of flavor. The natural sweetness of coconut, combined with the richness of ghee, makes these laddoos a delightful treat. They are ideal for serving as a quick dessert after a festive meal or as a snack during celebrations.

Ingredients:

• 2 cups fresh grated coconut
• 1/2 cup sugar
• 1/4 cup ghee
• 1/2 tsp cardamom powder
• 1/4 cup water
• 10 cashews, chopped (optional)

Method:

1. In a heavy pan, heat ghee and add the grated coconut. Fry the coconut lightly for 2-3 minutes on medium heat.
2. Add sugar and water to the pan and cook, stirring continuously, until the mixture thickens and the sugar completely dissolves.
3. Add cardamom powder and mix well. Continue to cook until the mixture starts to come together as a dough-like consistency.
4. Remove from heat and let the mixture cool slightly.
5. Grease your hands with ghee and roll the mixture into small balls (laddoos). Optionally, garnish with chopped cashews.
6. Allow the laddoos to cool completely before serving.

Coconut Laddoos are a simple yet flavorful dessert that embodies the festive spirit of Kerala. The natural coconut flavor, combined with the sweetness of sugar and the aromatic touch of cardamom, makes these laddoos a perfect treat for Easter. Whether enjoyed as a sweet snack or a dessert after a meal, Coconut Laddoos are a versatile and delightful option. Easy to prepare, they are a great way to bring a taste of Kerala’s rich culinary tradition to your Easter celebrations.

Kerala Easter Pazham Pori (Banana Fritters)

Pazham Pori, also known as “Banana Fritters,” is a beloved Kerala dessert, particularly enjoyed during the Easter festivities. Made from ripe bananas coated in a light batter and deep-fried to golden perfection, these fritters are crispy on the outside and soft on the inside. The sweetness of the banana combined with the light, crispy coating makes Pazham Pori an irresistible treat, perfect for celebrating with family and friends during Easter.

Ingredients:

• 2 ripe plantains or large bananas (slightly overripe)
• 1 cup all-purpose flour
• 1/4 tsp turmeric powder
• 1/4 tsp cardamom powder
• 1/4 tsp salt
• 1/4 cup rice flour (for extra crispiness)
• 1/2 cup water (adjust as needed)
• 1/2 cup sugar (optional, for added sweetness)
• Coconut oil for deep frying

Method:

1. Peel the bananas and slice them into thin diagonal pieces.
2. In a bowl, combine all-purpose flour, rice flour, turmeric, cardamom powder, salt, and sugar. Add water slowly to form a smooth batter. The batter should be thick enough to coat the banana slices.
3. Heat coconut oil in a frying pan over medium heat.
4. Dip each banana slice into the batter, ensuring it is well-coated, and then fry them in hot oil until golden brown and crispy on both sides.
5. Remove the fritters from the oil and drain excess oil on paper towels.
6. Serve warm with a sprinkle of powdered sugar or enjoy as is.

Pazham Pori is a simple yet delightful Kerala snack that is especially popular during festivals like Easter. The contrast of the crispy coating and the soft, sweet banana inside makes it an irresistible treat. Whether served as a snack or dessert, Pazham Pori is a crowd-pleaser that adds a bit of festive joy to any celebration. The banana’s natural sweetness, combined with the flavorful batter and the richness of coconut oil, creates a memorable dessert that embodies the comfort and joy of Kerala’s culinary traditions.

Kerala Easter Vattayappam (Steamed Rice Cake)

Vattayappam is a traditional Kerala steamed rice cake, commonly made for Easter and other special occasions. Made from rice flour, coconut milk, and sugar, Vattayappam has a soft, spongy texture and a light, sweet flavor. The addition of yeast allows the batter to rise, giving the cake a fluffy and airy quality. Served warm, this steamed delicacy is perfect as a dessert or snack for Easter.

Ingredients:

• 2 cups rice flour
• 1/2 cup coconut milk
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp instant yeast
• 1/4 tsp cardamom powder
• 1/2 cup warm water
• 1 tbsp ghee (optional, for greasing)

Method:

1. In a bowl, dissolve the yeast in warm water and let it sit for about 10 minutes until frothy.
2. In a large bowl, combine rice flour, sugar, salt, and cardamom powder. Add the yeast mixture and coconut milk. Mix well to form a smooth batter.
3. Cover the bowl and let the batter rest for 2-3 hours to allow it to rise.
4. Grease a round cake tin or steaming pan with ghee. Pour the batter into the tin, smoothing the top.
5. Steam the batter on medium heat for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the Vattayappam to cool slightly before removing it from the pan. Serve warm.

Vattayappam is a quintessential Kerala dessert with its soft, fluffy texture and delicate sweetness. The fermentation process gives the cake its airy and spongy nature, making it a perfect treat for Easter or any festive gathering. The subtle flavors of coconut milk and cardamom, along with the rich aroma of the steamed rice cake, make Vattayappam a traditional favorite. Whether enjoyed on its own or with a hot cup of tea, this dessert represents the simplicity and beauty of Kerala’s culinary heritage.

Kerala Easter Chakka Pradhaman (Jackfruit Pudding)

Chakka Pradhaman is a delectable Kerala dessert made with ripe jackfruit, jaggery, coconut milk, and a variety of spices. It is a rich and flavorful pudding often made during festivals such as Easter. The natural sweetness of the jackfruit pairs perfectly with the caramel-like richness of jaggery and the creamy texture of coconut milk. With its smooth consistency and aromatic flavor, Chakka Pradhaman is a distinctive Kerala dessert that brings out the best of local ingredients.

Ingredients:

• 2 cups ripe jackfruit, chopped
• 1/2 cup jaggery, grated
• 1 1/2 cups coconut milk
• 1/4 tsp cardamom powder
• 1 tbsp ghee
• 10 cashews, chopped
• 10 raisins

Method:

1. In a pan, heat ghee and fry the chopped jackfruit pieces for 5-7 minutes until they soften.
2. Add jaggery to the pan along with a little water and cook until the jaggery melts completely, stirring occasionally.
3. Add coconut milk to the pan and simmer the mixture on low heat for 10-15 minutes, stirring to prevent it from burning.
4. Once the mixture thickens, add cardamom powder and mix well.
5. In a separate pan, fry the cashews and raisins in ghee until golden and add them to the pudding.
6. Serve the Chakka Pradhaman warm or chilled.

Chakka Pradhaman is a creamy and indulgent Kerala dessert that beautifully showcases the unique flavor of jackfruit. The sweetness of the jackfruit and jaggery, combined with the richness of coconut milk and the warmth of cardamom, creates a comforting and luxurious pudding. This dessert is a true celebration of Kerala’s seasonal produce and is perfect for special occasions like Easter. Its smooth texture, aromatic spices, and rich flavor make Chakka Pradhaman a memorable dessert that will undoubtedly be a hit at your Easter table.

Kerala Easter Steamed Banana Cake (Ethakka Appam)

Ethakka Appam, also known as Kerala Steamed Banana Cake, is a traditional dessert made from ripe bananas, rice flour, and coconut, steamed to perfection. This moist, fragrant cake is a popular choice during Easter and other festivals in Kerala. The natural sweetness of the banana combined with the richness of coconut and the soft, steamed texture makes it a comforting and delicious treat. This easy-to-make cake is often enjoyed as a snack or dessert, offering a taste of Kerala’s rich culinary tradition.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup grated coconut
• 1/4 cup sugar
• 1/2 tsp cardamom powder
• 1/4 tsp baking soda
• 1/4 cup water (if needed)
• Banana leaves or parchment paper for steaming

Method:

1. Mash the ripe bananas in a bowl until smooth.
2. In a separate bowl, mix rice flour, grated coconut, sugar, cardamom powder, and baking soda. Add the mashed bananas and mix everything together to form a smooth batter.
3. If the batter is too thick, add a little water to reach a thick yet pourable consistency.
4. Grease a steaming tray or use banana leaves lined with parchment paper. Pour the batter into the tray and smooth the top.
5. Steam the batter over medium heat for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
6. Once steamed, allow the cake to cool slightly before slicing. Serve warm or at room temperature.

Ethakka Appam is a simple yet flavorful Kerala dessert, loved for its natural sweetness and aromatic coconut flavor. The steamed banana cake is soft and moist, making it a perfect treat for Easter celebrations. Its ingredients reflect the bounty of Kerala’s tropical fruits and local produce. This dessert is a wonderful addition to the Easter table, offering a light, comforting alternative to heavier sweets while still delivering on flavor and tradition. Whether served as a dessert or snack, Ethakka Appam brings the essence of Kerala’s festive culinary heritage into your home.

Kerala Easter Appam with Coconut Milk (Vellappam)

Vellappam is a soft, lacy pancake made from a fermented batter of rice flour and coconut milk. Popular in Kerala, Vellappam is often served with stews or sweet dishes, making it a versatile part of the Easter feast. The distinct lacy edges and soft, pillowy interior make Vellappam unique and irresistible. This light and airy dish can be enjoyed as a snack, breakfast, or dessert during the Easter celebrations, often paired with sweetened coconut milk or curry.

Ingredients:

• 2 cups raw rice (soaked overnight)
• 1/2 cup grated coconut
• 1/4 tsp sugar
• 1/2 tsp active dry yeast
• 1/2 cup warm water
• 1/2 tsp salt
• 1 cup coconut milk

Method:

1. Grind the soaked rice and grated coconut together to form a smooth batter. Add water as needed to achieve a thick but pourable consistency.
2. Dissolve the yeast and sugar in warm water and add to the batter. Mix well. Cover the bowl and allow the batter to ferment for 6-8 hours or overnight.
3. After fermentation, add salt and coconut milk to the batter and stir well.
4. Heat a non-stick or appam pan and lightly grease it with oil or ghee.
5. Pour a ladle of batter into the center of the pan, swirling it to spread the batter evenly around the edges, leaving a lacy effect.
6. Cover the pan and cook on medium heat for about 3-4 minutes, until the appam is cooked through and the edges are crisp.
7. Repeat with the remaining batter, serving the Vellappams warm with coconut milk or a sweet curry.

Vellappam is a light, fluffy, and uniquely textured Kerala dish that is perfect for Easter feasts. Its soft, spongy center and crispy edges make it a crowd-pleasing treat. Traditionally paired with sweet coconut milk, this dish is both versatile and satisfying. Whether enjoyed for breakfast, as a snack, or as part of an Easter dinner, Vellappam brings out the traditional flavors of Kerala’s cuisine and makes for an aromatic, delicious treat that everyone will love. Its simplicity and beauty lie in its texture, making it a classic Kerala favorite.

Kerala Easter Kalan (Yogurt and Yam Curry)

Kalan is a traditional Kerala dish made from yogurt, yam, and a spiced coconut gravy. It’s an essential dish served during festivals like Easter and is often paired with rice or roti. The rich, tangy yogurt-based sauce combined with the earthy flavors of yam creates a unique and comforting curry. The spiced coconut gravy adds depth to the dish, making it a wonderful addition to any festive spread. Kalan is perfect for those who enjoy savory dishes alongside their sweets during Easter celebrations.

Ingredients:

• 2 cups yam, cut into cubes
• 1 cup thick yogurt
• 1/2 cup grated coconut
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1-2 dried red chilies
• 1 sprig curry leaves
• 1 tbsp ginger-garlic paste
• 1/2 tsp black pepper powder
• 1 tbsp coconut oil
• Salt to taste
• 1/4 cup water (adjust as needed)

Method:

1. Cook the yam cubes in water with turmeric powder and a pinch of salt until tender. Drain and set aside.
2. Grind grated coconut, cumin seeds, and black pepper to a smooth paste, adding a little water as needed.
3. In a pan, heat coconut oil and splutter mustard seeds and dried red chilies. Add curry leaves and ginger-garlic paste, sautéing for a minute.
4. Add the ground coconut paste to the pan and cook for 2-3 minutes.
5. Add the cooked yam to the pan, mixing gently.
6. Whisk the yogurt and add it to the pan, stirring well. Let it cook on low heat for 5-7 minutes until the gravy thickens.
7. Serve the Kalan hot, paired with rice or roti.

Kalan is a rich and comforting dish that brings together the tanginess of yogurt and the hearty texture of yam in a spiced coconut gravy. A perfect accompaniment to rice, this curry is a savory delight that complements the sweetness of traditional Kerala Easter desserts. Its creamy texture and aromatic flavors make it a quintessential dish for Easter celebrations, offering a delicious contrast to the sweet treats that often accompany the meal. Kalan embodies the essence of Kerala’s rich culinary heritage and is a must-have dish for any festive occasion.

Note: More recipes are coming soon!