Kinnathappam / Steamed Sweet Rice and Coconut Milk Pudding - Ramzan dish

Kinnathappam / Steamed Sweet Rice and Coconut Milk Pudding

    Kinnathappam is a traditional dessert which is very familiar to keralites. It is one of the inevitable sweet dish for an iftar eve. Let’s see how we can prepare it…….. 
For video of this recipe, please visit the following link......

Prep time: 30 mins

Cook time: 30 mins

Total time:1 hour. 

Ingredients

1. Basmati rice (good quality) – 1 cup
2. Sugar – 1 cup
3. Thick coconut milk – 1/2 cups
4. Thin coconut milk – 2 cups
5. Cardamom powder – ¼ teaspoon
6. Cumin seeds – ½ teaspoon
7. Eggs – 1
8. Salt – a pinch
9. Cashews – 10 (split into two halves)
10. Raisins – 2 teaspoon
11. Ghee– 1 teaspoon (for greasing)
12. Water

Methods of Preparation:

1. Wash the rice well and soak it in water for 4 to 5 hours.
2. Drain the water from rice. Take basmati rice, sugar, thin coconut milk, ½ tsp of cumin and eggs and a pinch of salt in a mixer; grind it to a fine paste.
3. Strain the prepared batter using muslin cloth at least twice.
4. Then add cardamom powder, thick coconut milk and remaining cumin seeds to this batter.The batter neither be thick nor very loose. If it is very thick, make it some looser adding water. If it is very loose, add some all purpose flour/ maida.
5.  Roast the cashews and raisins in ghee.
6.  Get ready with your steamer, grease a steel plate or round vessel by using ghee.
7. Pour the batter into the greased vessel filling up to 1½ inch height of the steel plate. Close the lid and cook it for 5 mins.
8. Open the lid after 5 mins. and spread roasted cashew nuts and raisins.
9. Again close the lid and steam till done (for 25 to 30 minutes).
10. When it done, remove from the steamer and allow it to cool.
11. Cut it into desired shapes.
12. Remove it carefully; otherwise it may break due to its soft consistency
13. Enjoy!!!!