For Ganapati, M made Goad Appams, a traditional konkani sweet ball generally made during utsav (Hindu festivals), though not necessarily for Ganapati, when the variant modaks are the preferred sweets. The appams (sing. appo ), came out perfect.
You need an appae kaili. A circular muffin pan, made of heavy cast iron with semi-circular cavities the size of ice-cream scoops. The kaili (pan) is heated on a regular stove top. If push-comes-to-shove, you could use a muffin tray in the oven for 20 min at 375 deg C.
- 1 cup wheat flour (Sujatha brand wheat flour – chakki atta)
- ~ 3/4 cup jaggery (lumpy brown sugar, before refining or crystallization)
- 1/2 grated coconut
- 1 tbsp tuup – homemade clarified butter (or use regular butter)
- pinch of salt
- 10 cardamoms (elaichi)- powdered with a mortar and pestle
- Blend the wheat flour, jaggery, salt, crushed cardamons and grated coconut to the consistency of cookie dough. Add a few tablespoons of milk to adjust thickness.
- Heat appae kaili on a stove top and dribble some tuup in each cavity.
- When hot, scoop out a tablespoon of dough into each cavity. Load the center last, as it's the first one done.
- Add another dribble of tuup over the dough.
- Cook covered on low heat for 7-10 minutes.
- The edges will get crusty and dark brown.
- Use a spoon to scoop the appos turn it over and add another dribble of tuup.
- Cooked covered for another 5 minutes.
Not yet done. M arranged a few appams in a plate (see pic), placed it in front of our home shrine and said a small prayer thanking Ganapati for our blessed lives. Then we feasted. Appams and milk. Yumm!