Telugu-style Ciambella

Ingredients

Telugu-style Ciambella differs from the original Italian version in terms of ingredients and flavors. While the Italian Ciambella is typically made with all-purpose flour, eggs, and sugar, the Telugu adaptation replaces all-purpose flour with rice flour and incorporates jaggery and coconut milk for sweetness and flavor. The addition of cardamom and saffron further enhances the taste, giving it a unique Telugu twist. We alse have the original recipe for Ciambella (Molise), so you can check it out.

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 1/4 cup (30g) chopped nuts (cashews, almonds, pistachios) 1/4 cup (30g) chopped nuts (cashews, almonds, pistachios)
• Ghee (clarified butter) for greasing Ghee (clarified butter) for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 50g, 25g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the rice flour, grated jaggery, coconut milk, cardamom powder, and saffron strands. Mix well until a smooth batter is formed.
3. 3.
   Grease a Ciambella mold or a round cake pan with ghee.
4. 4.
   Pour the batter into the greased mold and spread it evenly.
5. 5.
   Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove from the oven and let it cool for a few minutes.
7. 7.
   Gently remove the Ciambella from the mold and transfer it to a serving plate.
8. 8.
   Sprinkle the chopped nuts on top for garnish.
9. 9.
   Serve the Telugu-style Ciambella warm or at room temperature.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for a smooth texture in the Ciambella.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar.
• Coconut milk — Use thick coconut milk for a richer flavor in the Ciambella.
• Cardamom powder — For the best flavor, use freshly ground cardamom powder.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the batter for enhanced color and flavor.

Tips & Tricks

• If you prefer a sweeter Ciambella, you can increase the amount of jaggery according to your taste.
• To add a fruity twist, you can incorporate finely chopped fresh fruits like mango or pineapple into the batter before baking.
• For an extra indulgence, serve the Telugu-style Ciambella with a scoop of vanilla ice cream or a dollop of whipped cream.
• If you don't have a Ciambella mold, you can use a regular round cake pan or a bundt pan as a substitute.
• Leftover Ciambella can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Telugu-style Ciambella is best enjoyed warm or at room temperature. Serve it as a dessert after a traditional Telugu meal or as a sweet treat during festive occasions. It pairs well with a cup of hot masala chai or a glass of chilled coconut water.

Presentation advice

To enhance the presentation of Telugu-style Ciambella, dust it with a sprinkle of powdered sugar before serving. You can also decorate the serving plate with edible flowers or fresh mint leaves for an elegant touch.