Kinnathappam is a Muslim traditional dish. Basically it is steamed sweet rice batter.. There are many variations for this dish from place to place… This recipe uses basmati rice and sugar.. Another version is using matta rice and jaggery. Will be posting that some other day…
I love the kinnathappam my aunt used to make when we were kids.. Actually her preparation was a main specialty dish during weddings at our home.. It was so soft , melt in the mouth treat..yum .. But she never used an exact measurement while preparing..
During Ramadan this a constant dish at our table.. It can be served as a tea time snack also.. The main thing to get the soft texture is the batter should be sieved through a fine muslin cloth or cheese cloth . And the batter will have a watery consistency, but that makes the kinnathappam softer.. So go ahead and try these out..
- Basmati Rice – 1 cup
- Coconut Milk powder –3/4 th cup
- Water – 2 ½ cup
- Sugar – 1 1/4 cup
- Cardamom – 4
- Eggs – 2
- Soak the rice in water for about 4 hours.
- Grind the rice with the required amount of water (from the 2 ½ cups) in a grinder/ mixi into a smooth batter.
- Add the coconut milk powder and beat again. Add the remaining water to this batter .
- Beat the eggs, sugar and cardamom in the mixer.
- Add this to the batter and mix well.
- Sieve the batter using a fine strainer/muslin cloth .
- Grease a steel plate/ pyrex dish with a small amount of ghee.
- Pour the batter into the dish until ¾ th full.
- Cover with aluminium foil and steam for around 45 minutes on high flame. (The cooking time may vary depending on the size of the dish).
- Steam the remaining batter also.
- Cool and serve into desired shapes.
Sending this to the “Show Me Your HITS” event by Spicy Treats