Kinnathappam – Ramadan Dish2014-06-12
- Yield : 250
- Servings : 4
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
Ramzan Recipe / Iftar Recipe / Eid Special Recipe
Kinnathappam is a traditional dessert which is very familiar to keralites. Kinnathappam, which can be translated to english as ‘kinnam’ which means ‘plate’ and ‘appam’ means ‘cake’.
Kinnathappam is a traditional steamed sweet cake from the Kerala Muslim Cuisine. Kinnathappam can be called as a steam cooked rice cake. It is one of the inevitable sweet dish for an Iftar.
- Basmati rice – 1 cup
- Sugar – 1 cup
- Coconut milk – 2 cups
- Eggs – 1
- Cumin seeds – 1/4 tsp
- Cardamom powder – 1/4 tsp
- Salt – a pinch
- Cashew nuts – 5 nos
- Raisins – 5 nos
- Ghee – 1 teaspoon (for greasing)
- Baking powder - a pinch
Wash the rice well and soak it in water for 4 to 5 hours. Drain the water from rice.
Grind basmati rice, sugar, coconut milk, 1/2 tsp of cumin, eggs and a pinch of salt to a fine paste.
Strain the prepared batter using strainer at least twice. Make sure your batter should be lump free.
Then add cardamom powder, baking powder and remaining cumin seeds. It is the time to check the consistency of the batter. The batter should neither be thick nor very loose. If it is very loose, then you can make it some more thick by blending the batter with all purpose flour/maida.
Roast the cashews and raisins in ghee.
Heat water in a steamer. Grease the vessel using ghee.
Pour the batter into the greased vessel filling up to 11/2 inch height of the steel plate. Close the lid and cook it for 5 minutes.
Open the lid after 5 mins and spread roasted cashew nuts and raisins. Again close the lid and steam till it is done for 30 minutes.
Take the steel plate out of the steamer after it is done and let it cool for some time.
Cut it into desired shapes.
Tasty Kinnathappam is ready. Enjoy!!!
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