We have invited Mayura Indian Restaurant to help us prepare for Diwali, the Indian festival of lights celebrated, in part, with sweet desserts. Owner Padmini Aniyan and Head Chef Sathi Venu will teach us how to make traditional Keralan sweets, such as unniyappam (Indian dumplings made of flour, banana, and jaggery) and payasam (Indian pudding), dishes served as part of the MICHELIN-recognized restaurant’s annual Diwali feast. Ingredients and preparation instructions sent upon RSVP. Come with everything prepared and ready to cook! Presented in partnership with Indian Student Union at UCLA. This program is generously supported by a grant from Lilly Endowment Inc. Mayura’s Special Rice Payasam and Unniyappam All ingredients should be prepared in advance. For example, if it says “12 cashews, halves (roasted),” halve and roast the 12 cashews beforehand. For Payasam, cook the rice before joining the zoom class, cold rice is OK but it’s best if the rice is still warm. For Unniyappam, keep the batter ready. Chef recommends these markets: Asia Foods, 10200 Venice Blvd #105, Culver City, CA 90232 Kavita Grocery, 10201 Venice Blvd, Los Angeles, CA 90034 RICE PAYASAM Cooking Equipment Needed: Stove top 2 medium bowls 1 Deep pan to make the payasam 1 stainless spoon with ergonomic long handle, “a plastic or wooden handle is best, spoon need not be stainless, but cannot melt in a hot pot continuously stirred” 1 spatula Saute pan to fry the cashew nuts and raisins Kitchen towels INGREDIENTS: 1 cup rice, cooked (Basmati or Sona Mansoori) 8 cup milk 1/2 cup sugar 1 tbs Saffron (optional) 2 tsp ghee / clarified butter (any other oil is OK if you are allergic to butter) 12 cashews, halves (roasted) 3 tbsp raisins 1 tsp cardamom powder Prepare in Advance: Wash the rice and soak for 15 minutes in water Boil 6 cup milk in a large bowl stir and add the soaked rice and stir well. Simmer and cook for 15 minutes or until the rice grains are cooked well. Cold rice is OK but it’s best if the rice is still warm when you begin class. UNNIYAPPAM Cooking Equipment Needed: Stove top 2 Medium mixing bowls 1 large mixing bowl 1 knife 1 Small Frying Pan (to fry coconut bits and sesame seeds) 1 Deep Pan (to melt the Jaggery) 1 Strainer 1 Whisk 1 Apron 1 Takoyaki Pan (Unniyappam Pan) (you can find one on Amazon, BB&B) 1 Large Spoon 1 Small Spoon 1 Tong 1 Small Grinder (to grind banana) (molcajete or food processor will also work) INGREDIENTS: Rice flour - 1 cup (250gm) Wheat flour 1/2 Cup Rava / Semolina - ½ Cup (Substitute bread flour or whole-wheat flour) Jaggery – 1 cup, more if you want it sweeter Water – 1 cup Small ripe banana - 3 Cardamom powder- 1 tsp Cumin powder -1/2 tsp Baking Powder - 1 tsp Ghee - 2 tbsp (optional, any other oil can be used if allergic or vegan) Coconut - 4 tbsp (grated) Black sesame seeds - 2 tsp Olive oil (Oil of your choice) - for deep fry Prepare in Advance 1. Take a large mixing bowl. Mix rice flour, wheat flour and Semolina. 2. Melt the Jaggery by adding 1 cup of water in medium heat. Grind banana into a fine paste.
