Gajar Ka Halwa - Microwave Cooking

Gajar ka Halwa, ie the Carrot Halwa,is a carrot based sweet dish. A combination of milk,nuts,sugar, ghee and flavoured with cardamom powder, gives it a divine taste. I have made this halwa in microwave, which makes cooking the halwa fast and easy.The red Carrots that you get in winters are the best for this halwa.

Ingredients 

 1 - kilo, Red carrot (grated ) 

200 gm - Milkmaid 

1/2 cup - Full fat Milk 

4 tsp - Additional sugar as per taste 

2 tbsp - Ghee 

1/4 cup - Cashew, sliced

1/4 cup - Almonds (blanched & sliced ) 

4 pods - Cardamom, powdered 

 

Method 

 1 ) Peel the carrots and grate them in blender /mixie by pulsing it. Place the grated carrot in a microwave safe glass bowl.

 2 ) Pour the milkmaid and milk into the bowl of grated carrots. Stir and combine the ingredients. 

 3 ) Place the bowl in microwave and start cooking for 5 minutes in microwave timing.Do a taste test to check the sweetness. If necessary add sugar as per your taste. Add the sliced nuts. Continue microwave cooking for 10 minutees. In between stop and give a good stir.

 4 ) Once the liquids have reduced, add ghee and stir well. Continue cooking till the liquids have reduced and its dry enough as you need as halwa. Add the powdered cardamom powder and stir in. 

 5 ) Take out of the microwave once done and cool. Serve warm or cold. Garnish with additional nuts on top.

 Other ways to serve -

 1 ) Can serve warm carrot halwa alongside vanilla ice cream. 

 2 ) Serve with sliced Rasagulla. I have served with rasagulla in the display photo.  

Reduce the sweetness of carrot halwa if serving with ice cream or rasagulla. Enjoy this sweet dessert !

Mango Malai Kalakand

It's summer's and king of fruits, Mango is our favorite to gorge on. Here is a delectable milk based indian sweet  kalakand that is infused with mango pulp and made into a delicious Sweet. It's just 3 ingredients that makes this sweet.

 Ingredients

2 cups - Mango pulp

2 cups - Freshly made crumbled Paneer

1 can -  400 g Condensed milk (Used AMUL mithai mate )

Garnish

4 cardamoms pods - Powdered

Few- Almonds (blanched and chopped finely

Few - Pistachio, chopped

Note - 1 cup =240 ml

Method

1) To a big kadai, add mango pulp and cook on low flame till it thickens a bit.

2)  Add condensed milk to the mango pulp and keep stirring, till it mixes well and thickens a bit.

3 ) Add finely crumbled paneer. you can crumble it to a fine texture by grinding in mixie for a few seconds.

4 ) Mix well and continue cooking on low to medium flame till it reaches a thick consistency. Sprinkle cardamom powder and mix in well.

5 ) Meanwhile grease a plate  with ghee, to spread the kalakand. Once done, evenly spread the kalakand  on the greased plate. Garnish with Almonds and pistachio.  Leave to cool for a while. Then cut to desired shape and serve.

To make Fresh paneer for this recipe

1liter full cream milk

2 -3 tbs - White vinegar

Method

1) Bring milk to a boil. Simmer and add vinegar, This will curdle the milk and whey will separate. Stir continuously. Take off the stove.

2 ) Pour the contents to a cheese cloth placed on a sieve. Squeeze & drain out all the whey.

3) Wash the panner well with water. You can run water into the drained paneer in the cheesecloth. This will remove vinegar taste.

4 ) Squeeze & drain all the water very well. Freshly homemade paneer is ready to use .

Other milk based sweet treats

Pal Khova - peda 

Ras Malai

Kadala Pradhaman

Pradhaman made with brown kadala, with it's skin peeled off,  is a delicious combination of  jaggery and coconut milk. A good add to the onasadhya.

Ingredients

3 cup - Brown kadala / brown chickpea
400 gm - Jaggery
1 big - Coconut, grated
3 - Clove
5 - Cardamom, powdered
5 - Cashewnuts, slit in half
5 - Dry white raisins / Kishmish
1/4 cup - Thinly sliced coconut bits / Thengakothu
2 tsp - Rice powder Or Corn flour
2 to 3 tbsp - Ghee

 Method

1 ) Soak kadala overnight. Then peel off it's skin.

2 ) In a pressure cooker, cook the peeled kadala along with clove and enough water to cook it. After the first whistle, simmer and cook for 1/2 an hour. Cool and open Pressure cooker. Mash the kadala partially.

3 ) Meanwhile, place jaggery in a pan with little water, simmer and boil to dissolve the jaggery. Strain to remove any impurities and set aside. Extract coconut milk from coconut. First extracted thick milk - 1/2 cup, second extracted - 1 cup, third extracted milk -1.5 cup

4 ) Into the pressure cooker, pour the jaggery syrup, a pinch of salt and cook on medium flame till the kadala absorbs the jaggery taste and jaggery thickens. Taste test the kadala in between to check. Pour the third extracted coconut milk and cook till the contents thickens.

5 ) Mix and stir 2 tsp of rice powder or corn flour to the second extracted coconut milk.Add second extracted coconut milk, simmer and cook for five minutes. Add powdered cardamom powder. Then the first extracted thick coconut milk. Before the pradhaman comes to a boil, turn off the stove.

6 ) In another pan heat ghee, add coconut bits and lightly brown it. To this add cashew nuts and lightly brown it. Then add the raisins and fry it till it puffs. Pour this on top of the pradhaman and cover it.

Serve the kadala prahaman hot or cold.

Coconut Caramel Pudding

Coconut Caramel Pudding ! Love caramel pudding for the caramel infused taste with the pudding. This one is made with coconut milk. It's easy to put together and enjoy a sweet dessert.

Ingredients

For caramel

1/2 cup - Sugar

3 to 4 drops - Lemon juice

3 tbsp - Water

For Pudding

4 - Eggs

1 cup - Thick coconut milk

3 tbsp - Sugar

Method

1 ) Make caramel - Add water, lemon juice drops and sugar to a pan and keep on stove. Sugar will melt, start bubbling and then slowing change color, when it reaches a deep golden color stage, switch off the stove and carefully pour the caramel into the utensil to make the pudding. Swirl the utensil to uniformly coat the caramel in the bottom and the sides of the utensil.

2 ) Beat the eggs very well then add sugar and beat well again. Then add coconut milk and beat again. Now pour this mixture into the caramel coated utensil. Cover utensil top with a aluminium foil.

3 ) Pour 2 to 3 cups water into a pressure cooker to steam the pudding. Place the separator that you get with the cooker. On top of the separator place the pudding utensil. Close the cooker and bring the cooker to full cooking pressure.Reduce heat to medium, steam cook for 25 to 30 minutes. To check if the pudding is fully cooked, insert a knife in the center of the pudding and if comes out clean it is done. Take off the cooker and cool completely. You can serve when cool or you can place in refrigerator for a hour and then invert the utensil into a plate and serve the pudding.

Serve as a dessert and enjoy !

Note - I have used ready made Dabur Hommade coconut milk,(200 ml packet) which worked very well for this pudding.

Ari + Dates Unda

A mixture of ingredients, Ari meaning rice in Malayalam, dates, peanut, coconut, dry ginger, cardamom and sweetened with jaggery makes this unda, meaning a ball or a laddoo. Very filling snack you can make for having with your evening tea.

Ingredients

1/2 kilo - Red boiled rice (matta)
1/2 kilo - Roasted peanuts or roasted cashewnuts
1/2 kilo - Jaggery
1/2 kilo - Dates, chopped to small pieces
50 grams / 2 big pieces - Dry ginger
10 - Green cardamoms
1 whole - Coconut, grated
A pinch of salt

Method

1 ) First wash rice well and drain. Drain water completely till the grains are completely dry. In a heavy bottom kadai / wok, add rice, dry ginger, cardamom and dry roast on a slow flame. Rice grains will start crackling, turn a light brown color and slightly puffed. Take off the stove and cool.

2 ) Take 2 cups water and heat to make jaggery syrup. Add jaggery and melt completely. Strain to take off any impurities. Keep back on stove add dates and boil well till the dates get mashed a bit.Then add grated coconut, a pinch of salt and boil for a few seconds. Switch off the stove.

3 ) Powder the dry roasted rice, dry ginger, cardamom to fine powder. Then powder roasted peanuts to fine powder. Mix both the powders well and blend in.

4 ) Now add the powders to the prepared jaggery syrup little by little and mix well with a big spoon. Let the mixture cool for a while. While it is still slightly warm, start making round balls taking little mixture at a time.

Serve and have as a evening snack. You can also mash a banana and mix with one ari unda and have.

For storing suggestion - Can be kept for a day outside, then refrigerate.

Ari Unda without dates

1 kilo  Or 4 cups - Matta, red boiled rice
1/2 kilo - Groundnut, roasted
1 kilo - Jaggery, make syrup with 2 cup water
10 to 15 - Green cardamom, powdered
50 gm - Dry ginger
1 whole - Coconut, grated
A big pinch - Salt

Method - The process is as given above. Just do not add dates, or do the steps with dates.

Elaanji / Crepes with sweet filling - 2nd Blog Anniversary !

Simply spicy turns 2 years old and it has been quite a wonderful journey so far.With 200 plus posts, it's a pleasure to think back on the day i started this blog.It was with much admiration after seeing some wonderful work of now fellow bloggers, i wanted to have a space of my own and chronicle recipes i have learnt from my mom and over time from friends and relatives. It's been quite a journey and this blog has and have been a learning ground. Over time i have discovered new recipes, traditional and others. And now sharing these recipes i liked with rest of the world, it's a pleasure when someone tries the recipes and gives me a feedback. Those are very encouraging words that has made this journey so wonderful. So thanks a ton to all those wonderful readers out there who seek "simply spicy" for a recipe and come back for more.

Now over to snacking on something sweet. "Elaanji" is what this crepes is known as in norther part of kerala. I have even heard it is called as a 'love letter', but am not sure why so. A sweet snack for tea time, filled with coconut, sweetened with sugar and spiced with cardamom.

Ingredients

1 cup - All purpose flour / Maida
1.5 cup - Cold Whole milk
1 - Egg
A pinch of salt
Ghee

For filling

1 whole - Coconut, freshly grated
10 - Green cardamom, powdered
3/4 cup - Sugar

Method

1 ) To make the filling - heat a pan on low flame, add 2 tsp of ghee, coconut, cardamom, and stir till all the ingredients are mixed well.Let the sugar mix in well with coconut, stir for a minute or 2. Take off the stove and set aside.

2 ) To make the batter - Shift all purpose flour and set aside. To a mixing bowl, add egg and beat well with a wire whisk. Then pour in milk, a pinch of salt and give a good whisk. Slowly, little by little add flour and make thin batter.Batter should be very thin, so if needed add more milk to make a thin batter.

3 ) Heat a crepe pan /non-stick pan over a moderate flame. Wipe the pan with cloth dipped in oil. When the pan is hot, pour a ladleful of batter on the pan and spread around with the ladle in a circular motion to form a thin layer. Lower the heat, drizzle some ghee on the sides and let the batter cook and set.

4 ) Take a spoonful of coconut mixture and place it on the edge side of the crepe. Then fold and roll the crepe till the end.Repeat the same with the rest of the batter and coconut filling and make more crepes.

Serve as a snack with tea.

Note - Few drops of vanilla extract can be added to the batter. This is optional. But if you don't like the egg smell in the batter, vanilla extract will help to take away that smell.

Pal Khova - Peda

Relatively an easy way to make pal khova / Peda, from the tedious way of stirring milk for a long time to reduce and thicken the milk. The taste is so delightful and makes a great sweet treat !

Ingredients

15 oz (425 g) - Ricotta cheese

1/2 cup - Blanched almond

1 cup - Milk powder

3/4 cup - Brown sugar

Method

1 ) Powder almond to a fine powder and set a side.

2 ) To a non stick saucepan, add ricotta cheese. Keep the pan on a low heat, let the ricotta cheese loosen up and when the bubbles start forming, add almond powder. Cook ricotta and almond. When it is half cooked, add milk powder, stir and mix well. Stir and cook till it starts leaving the sides of the pan and start balling up.You get to see a change in the color .

3 ) Add brown sugar, stir and let the sugar melt. Stir well till it starts leaving the sides and balls up. Take off the stove. When it cools done a bit, take a small amount and roll into round balls.

Serve as a dessert.

From sweet peda to a "Nice matters award" that has been presented to me by the lovely and ever so nice Sig of " Live to Eat ". I feel so touched and happy to receive this award, sig. Thank you so much!

“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

Now i would really like to pass this award to all the blog buddies whom i have come to know, but then this can be passed on to only a few and some of you have already got this award. So i would like to pass this award to those of you, who haven't.

Mallugirl of "Malabar Spices", RP of "My Workshop", Bhags of "Crazy Curry", Seena of " Simple and Delicious", Seema of "Everyday cooking recipes from my kitchen", Easy crafts of " An Easy Cooking blog" Purnima of " Fantasy Cooking"

Unniyappam

Let me start this new year, with best wishes to everyone and with a sweet snack recipe for Unniyappam. Unniyappam is also know as Kuzhiyappam or Kaarappam in different parts of kerala. When you have over ripe banana's, this snack is an easy way to use up those banana's.

Ingredients

500 grams - Rice flour, lightly roasted

200 grams - Small banana, mashed

500 grams - Jaggery, more or less as to taste

1 cup - Milk ( optional )

1/2 cup - Coconut bits /thenga kothu

10 to 12 - Cardamom, powdered

2 tbsp - Ghee

A pinch of salt

Oil to fry

Method

1 ) In the above picture is the ingredients for making unniyappam.

2 ) Melt jaggery with little water and make a thick syrup out of it. Strain to take out any impurities. Cool the syrup.

3 ) To a mixing bowl, add rice flour, mashed banana, cardamom powder, salt, coconut bits, ghee, jaggery syrup and mix well to form a thick batter, which is like a idli batter consistency. Let the batter sit for an hour. In the meantime if the batter has thicken up or is too tight, add milk to make it again to a idli batter consistency.

4 ) Heat a unniyappam pan, like the one above in the picture. Pour oil in each impressions like in picture. Let the oil heat up, then pour the batter into each impression.

5 ) On low medium heat fry the unniyappams uncovered, till the bottom turns golden in color.

6 ) With the help of a fork turn the unniyappam to cook on the other side to a golden color. Take out of the oil and drain on a paper towel.

Serve with tea.

For variation -

1 ) Use wheat flour instead of rice flour. It's equally tasty with wheat flour.

2 ) Dates and raisins can be used instead of banana for a different taste. Grind to a paste dates and raisins. Add jaggery as to taste.

3 ) Over ripe plantains can be used. Steam, mash plantain and use to make unniyappam.

Sesame Pistachio Chikki

Crispy Sesame chikki / brittle with pistachio is a sweet delicacy, with all it's sweetness from sugar and honey. Though making chikki is quite simple, there is one or two quick steps to note, such as, once the syrup has reached the correct consistency, then immediately add dry ingredients and then spread the cooked mixture quickly, since it hardens very fast. So just keep everything ready before you start cooking.

Ingredients

1 cup - White sesame seeds
1/3 to 1/2 cup - Pistachio, finely chopped
1 cup - Sugar
1/4 cup - Honey
1/2 tsp - Cardamom powder
Ghee to grease

Method

1 ) Dry roast sesame seeds to a golden color and set aside to cool. Mix chopped pistachio, cardamom powder and mix well. Grease a flat plate or a flat surface well.

2 ) Mix sugar and honey in a saucepan and melt together on a medium heat. Cook the syrup till it turns to a golden color. Switch off the stove. Immediately add the sesame mixture, stir and mix well.

3 ) Quickly spread on a greased plate and spread evenly. To spread evenly you can grease a rolling pin and roll over the mixture to spread. Allow the chikki to cool slightly, but before the chikki hardens completely, cut it into pieces with a knife. Store in airtight container.


Do check out Peanut chikki made with jaggery. Sesame chikki can be made with jaggery too. Just follow the recipe, replace peanut with sesame seeds.

Wheat Payasam with Fried Banana

An yummy wheat payasam sweetened with jaggery and cooked in coconut milk. Sweet and ripe plantain is fried in ghee and is introduced into the cooked payasam. Fried plantains gives a new dimension to the wheat payasam and makes it irresistible to stop having the payasam.

Ingredients

1 cup - Broken wheat
2.5 cup - Water
1 cup - Thick jaggery syrup Or more as per taste
1 - Cardamom, powdered
1/4 tsp - Dry ginger powder

Coconut milk from one coconut

• 1 cup - First extracted coconut milk


• 1.5 cup - Second extracted coconut milk


• 1.5 cup - Third extracted coconut milk

1 - Big ripe plantain, slit in center, cut to 8 big pieces

Garnishing

1/4 cup - Coconut pieces sliced

Ghee

Method

1 ) Cook broken wheat in pressure cooker with water, till very soft. Pressure cook for 8 to 10 minutes.

2 ) Meanwhile, heat a pan with some ghee. On low heat fry plantain on both side till golden brown in color. Drain and keep aside.

3 ) Add jaggery syrup to the cooked wheat, simmer and keep stirring for a minute. Add 3 rd extracted coconut milk, bring to a boil, then simmer and cook till it thickens.

4 ) Add second extracted coconut milk, bring to a boil. Add cardamom powder, dry ginger powder and simmer. Then add the fried plantain and simmer for 2 minutes. Finally add the first extracted coconut milk. Just bring to a boil, take off the stove.

5) In the pan with ghee add sliced coconut and fry lightly. Garnish the payasam with the sliced coconut.

Serve as a dessert and enjoy the delectable taste of this payasam.
Ripe plantain fried in ghee with some sugar sprinkled on top, is in itself a great sweet treat.

Mandira is hosting this month's Jihva for Ingredients, which was started by Indira of Mahanandi. Banana is the chosen ingredient and this payasam goes in as an entry to this event.

Paal Payasam

Celebrating this onam with some paal payasam.This payasam ( Indian rice pudding ) is prepared with rosematta rice also known as Palakkadan matta rice or Kerala red rice, milk and sugar. Then garnished with cashew and raisins. Garnishing is optional, if you want the payasam to be similar to the famous Ambalappuzha Paal Payasam. Below in picture is the rosematta rice.


Want to make some Paal payasam the easy way ?? Then follow me....
Ingredients

1/3 cup - Rosematta rice, wash well
1.5 cup - sugar
8 cups - Milk ( read note below )
2 - Cardamom ( optional ), crush and powder

Garnishing

Few cashew nuts
Few white dry raisins
Ghee

Method

1 ) In a pressure cooker boil the milk. Then add washed rice, sugar and close the pressure cooker with the lid. Bring to a full cooking pressure. After the first whistle, low the heat to very low simmer and cook for 45 minutes.

2 ) Open the pressure cooker after it has cooled down to see a paal payasam with a beautiful dark pink shade. Check the sweetness and add more sugar if necessary. You can serve the payasam without garnish at this point.

3 ) Proceed to garnish and flavour with cardamom. Add cardamom powder and stir. In a pan heat some ghee and fry the cashew nuts and raisins. Garnish the payasam.


Serve this paal payasam as dessert after the onasadhya.

A dessert entry for the summer express cooking event, hosted by Mallugirl of Malabar Spices.
Also sending in this for Shri Krishna Janmashtami festival food event, that Latha of ' The yum blog ' is organising.

Note : The measuring cup i have used to measure the milk in is with " Anchor Hocking 2-Cup Glass Measuring Cup". Please note this, as i have come to realise that every measuring cup, does not give the same measurement. This can result in the recipe not turning out as expected. So use same measuring cup to measure rice,milk and sugar.

Ras Malai

My little one turned two and i am reminiscing the day he was born, which is like yesterday to me. I think all mothers think likewise too. He was born a day before my birthday, which made him the best birthday present ever i could ask for. Let me check myself here, before i become too sentimental. Wishing my little one and myself a happy birthday !

I made this ras malai for the first time, which turned out quiet well.....

Ingredients

1/2 gallon - Whole milk
1 cup - Vinegar

For sugar syrup

5 cups - Water
1 cup - Sugar

For making ras for malai

1 can - Sweetened Condensed milk
2 can - Evaporated milk
( recommend carnation brand )
1/4 cup - Almonds, chopped
1/4 cup - Pistachios, chopped
A few saffron strands

Method

1 ) First to make malai, boil milk to the boiling point and pour vinegar to curdle the milk. Stir continuously. The milk will curdle and whey will separate. Take off the stove and let it stand for a few minutes.

(In picture boiling milk and then curdled milk )

2 ) Pour the contents to a cheese cloth placed on a sieve. Squeeze & drain out all the whey to get fresh paneer /malai.

3 ) Wash the paneer well with water. You can run water into the drained paneer in the cheese cloth, by placing under a tap.This will remove the vinegar taste.

4 ) Squeeze & drain all the water very well.

• Then you have to knead the paneer very well. You can knead with hand ( which you will really have to knead for a long time to get soft paneer dough ) or place paneer in food processor and do as dough is made for chapati.

5 ) Make small patties of the paneer.

• Meanwhile to make sugar syrup, boil water and add sugar to it. Once the sugar has dissolved. Bring the syrup to a good boil, simmer then add the paneer patties to the syrup.
• On a medium heat cook the paneer patties with lid closed for 5 to 8 minutes. Paneer will double up in size. Switch off the heat and take off the stove. ( It's best to cook paneer patties in small batches, since there should be space in pan, when paneer doubles up)
  

6 ) To make ras - Mix together evaporated milk and sweetened condense milk.

• Drain paneer patties from sugar syrup and add to the ras.
• Then add chopped up almonds, pistachios and garnish with few saffron strands. Refrigerate for an hour.

Serve cold and enjoy this sweet treat.

Peanut Chikki

Kadala mithai as peanut chikki is known in malayalam, is a favorite sweet treat in our house. It's a simple recipe to follow.

Ingredients

1 cup - Roasted peanuts
1 cup - Jaggery
Little ghee

Method

1 ) Dissolve jaggery in little water, filter to remove any impurities.

2 ) Boil jaggery on medium heat, till jaggery thickens a bit. To check if the jaggery syrup is cooked enough to add peanuts; just drop some syrup drops in cold water. Take the drops, to test if it forms like a ball. If it is like a string, it needs to be cooked a bit more, till it forms like a ball.

3 ) Once the syrup is ready, add a little ghee to the syrup and also the roasted peanuts. Stir and mix for a minute. Keep ready a plate, that is greased with ghee. Transfer the peanuts to the plate and spread.

4 ) Cool for a while. Then you can apply a little ghee in your hands and make small balls of this peanut chikki. Otherwise you can cut into squares and break it up when cool.

Crunch on some chikki's and enjoy the flavour and taste of peanuts and jaggery.

Ela Ada - Steamed Sweet Dumpling

Ela Ada is a traditional kerala dish, which makes a great breakfast or a evening snack. Ela in malayalam means leaf and the leaf used in making this Ada is banana leaves. Before using banana leaves to make ada, the banana leaves has to be mildly wilted. By holding the banana leaf on top of a low flame for a few seconds, this can be done.Then cut the leaf to small desired pieces.
This is my first shot at making ela ada and i am satisfied with the outcome. I have tried with rice dough and ragi dough.

Ingredients for rice dough

1 cup - Rice flour, lightly roasted
1.5 cup - Water
1 tbsp - Oil
Salt to taste

Ingredients for ragi dough

1 cup - Ragi powder
1/4 cup - Rice flour
Salt to taste

For filling

1.5 cup - Grated coconut, fresh
150 gm - Jaggery
2 - Cardamom, powdered
3 - Ripe plantain, cut to small pieces
1 cup - Beaten rice / Aval / Poha

For wrapping

Banana leaves

Method

1 ) To make rice dough - Boil water in a pan, add salt and oil.To boiling water add rice flour, put off the flame, stir and mix the flour very well. Close with a lid and set aside for a while. When the dough cools, but still slightly warm, knead the dough well and then make balls out of the dough.

2 ) To make ragi dough - Use enough cold water and mix all the ingredients listed for ragi dough.

2 ) To make filling - Boil little water & jaggery in a pan. Once the jaggery has dissolved, filter it and remove any dust particles. Then again boil melted jaggery to a thick syrup. Add coconut, beaten rice, Cardamom powder & banana pieces. Mix all ingredients well and cook till the filling is thick. Take off the stove.

3 ) On a small piece of banana leaf, place one rice dough ball, press and spread out on the leaf. Dipping your fingers in water will make it easy to spread the rice dough on the leaf.
Make small balls of ragi dough and spread out like the rice dough was done.

4 ) Spread the filling in the center, like in the picture. You can even just use grated coconut as a filling.

5 ) Now after the filling is done, fold the leaf in half and then press. Press the sides as well, so that the filling will not come out.

6 ) Place the prepared banana wraps in steaming vessel and steam for 10 to 15 minutes, till it is fully cooked.

7 ) Take the steamed ada out of the banana leaf wrap and serve.

Enjoy this delicious Ela Ada for breakfast or as a sweet treat.

If banana leaves are not available then parchment paper is used to make this ada. Check out Surya's Healthy N spicy and Priya's Kitchen to make with parchment paper.
Ammupatti's thoughts have displayed in a video, how traditionally elai adai is made.