Kinnathappam is our famous traditional sweet and it’s a must on Eid and all other occasions in our house. It’s again a Tamil / mallu duo cuisine… Kinnathappam, which can be translated into English as ‘kinnam’ which means ‘plate’ and ‘appam’ means ‘cake’. This traditional dessert still exists even after the advent of other fancy desserts and this has to be made with the utmost care and attention to achieve the perfect taste and look.
While making this, I felt my mom’s presence all the time and was missing her a lot. Her tasty kinnathappam cannot beat anyone’s how much ever the effort is…and may her triumph as the queen of our house remain forever and may her soul rest in peace....
Raw Rice – 1cup, soaked in water for 3-4 hrs (You may also use a combination of Idli Rice and Raw Rice)
Egg-1 or 2
Sugar- 1/2cup – 1 cups( depends on your taste)
Coconut milk, from fresh grated coconut -1 3/4 cups
Cumins seeds – Lil
Cardamom whole – 2
Ghee- 1-2 tbsp
Soak 1 cup of rice in water overnight.
Strain the soaked rice and grind it very smoothly.
Beat egg well and gradually mix in sugar and beat well.
Add in the coconut milk and beat well.
Finally add the ground batter to the egg mixture and beat it.
Strain this batter through a muslin cloth or a strainer with tiny holes. This would help to remove any coarse particles in the batter.
Add Cardamom powder and cumin seeds to the batter.
The batter constituency should not be too thick or too watery; it should have in between constituency.
If you feel that the batter is thick, use more of the thin coconut milk or water to thin it down.
Grease the stainless steel or cake pan with ghee.
Pour the batter onto a stainless steel plate which usually comes with the steamer or a cake pan would work.
Steam cooks it for 15-20 minutes in medium heat until a fork inserted into it comes out clean.
Try this recipe and we welcome your feedback :)