Kinnathappam with Jaggery
1) Roasted
Rice Powder- 1 ½ cup
2) Grated
Coconut – 1 no.
3) Jaggery
( sarkkara) – 3-4 long blokes.( You can replace Jaggery with sugar)
4) Ghee- 1
table spoon
5) Cardamom
Powder-1 ½ teaspoon
6) Cumin
Powder- 1 teaspoon.
7) Salt – little.
8) Cashew
& Raisins - 2-3 table spoon.
Note: I
used standard measuring cup to measure the ingredients.
Method
1) Melt Jaggery
in 1/4 cup of water until it’s done and forms thick syrup. (Strain the jaggery syrup
to remove the mud particles in it and keep aside to cool)
2) Extract the
milk from the grated coconut putting some water (Thick milk should be 1 ½ cup)
3) Take a mixing bowl & add rice powder, then
slowly add coconut milk and jaggery syrup in to it and mix well without any lumps.
Finally add the powdered cardamom & cumin powder along with little salt keep
aside the batter for 30 minutes.
4) Grease the
steamer pan with ghee and transfer the batter in to it and finally pour the fried
cashew nuts and raisins over it. Cover the pan with aluminum foil
5) Steam it for about 25-30 minutes in medium flame.
6) Cut into desired shapes after cooling
down and enjoy.
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ReplyDeleteIts not Kinnathappam.We call its as Kalathaooam ,In northern part of kerala especially in Kannur Kinnthappam is made like halwa and no doubt a tedious process and will take 5-6 hours to complete..Rice powder (kallappam style) mixed in coconut milk-3rd milk and boiled with Jaggery .It should reduce to halwa consistency.Lot of coconut milk used in this process. Oil should ooze from the coconut milk and this gives the halwa consistency for this sweet dessert
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