A traditional sweet from Kerala – it is a sweet deep-fried rice and jaggery dumpling. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Raw rice, Refined flour (maida)
Cuisine Kerala
Course Snacks and Starters
Prep Time 5-6 hour
Cook time 21-25 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg


  • 1 cup raw rice, washed and soaked for 4-5 hours
  • 2 tablespoons refined flour
  • 1½ cups chopped jaggery
  • 2 teaspoons ghee
  • ⅓ cup coconut slices
  • 1 tablespoon black sesame seeds 
  • 1 teaspoon green cardamom powder
  • ½ teaspoon cumin seeds 
  • ½ teaspoon dried ginger powder 
  • ¼ teaspoon nutmeg powder
  • A pinch of salt
  • ½ teaspoon soda bicarbonate 
  • Oil for deep frying   


  1. Heat a non-stick pan, add jaggery and ½ cup water and cook, stirring till a thick syrup is formed. Remove the impurities and set aside to cool down.
  2. Heat ghee in another non-stick pan, add coconut slices and saute till light brown. 
  3. Drain rice and put it in a blender jar, add jaggery syrup and grind to a fine paste. Transfer into a mixing bowl, add refined flour and mix well.
  4. Add fried coconut slices, sesame seeds, cardamom powder, cumin seeds, ginger powder, nutmeg powder, salt and soda bicarbonate, mix well. Let the batter rest for 1 hour.
  5. Heat sufficient oil in a kadai, pour a ladleful of batter and deep fry on a medium low heat till golden brown in colour. Drain on an absorbent paper.
  6. Make more neyyappam with the remaining batter. 
  7. Arrange them on a serving platter and serve hot with tea.