Kinnathappam/Coconut milk pudding - Ramzan Recipe

Kinnathappam is a steamed rice cake made up of coconut milk. This is popular Eid recipe which is easy to make and healthy too. Its mostly prepared with sugar, here I used jaggery powder instead.

Preparation time: 30mins

Cook time: 30mins

Total time: 1 hour

Serves: 4 serve

Cuisine: South Indian

Type: Dessert

Author:  Nivi Marshal

Ingredients:

Raw Rice – 1 cup

Coconut milk – 3 ½ to 4 cups

Egg – 1

Jaggery powder – ¾ cup to 1 cup

Cardamom – 2nos

Salt – a pinch

Ghee – 1 tsp

Jeera- ½ tsp

*1cup=120ml

Kinnathappam

How to prepare Kinnathappam:

• Wash and soak the rice for 3-4 hours. Meanwhile extract the coconut milk from grated coconut
• Powder the soaked rice along with cardamom for a minute, then add coconut milk little by little and grind into fine paste.
• Now blend the egg and jaggery powder together with the rice.
• Now in a mixing bowl add the salt, coconut milk and blended paste together and mix well. Use a tea strainer or thin muslin cloth to filter the mixture.
• In a mould grease with ghee and add the batter and sprinkle ½ tsp jeera on it. Now steam cook the batter for 30 mins or till get cooked completely. Use knife or tooth pick to check.
• Allow to cool and slice the Kinnathappam in desired shape. Now its ready to serve.

Tips:

• Basmathi rice can be used instead of raw rice.
• First milk and second milk altogether should be 3 ½ to 4 cup, If required add coconut water or normal water to get 3 ½ to 4 cups.
• For right consistency of grinding check with fingers to make sure not even a rava like particle hitting your fingers
• If using jaggery melt with little water and filter it before blending.
• For 1 cup rice the batter should be altogether of 5 cups for right consistency.