A Muslim festival dish recipe to go on this auspicious occasion of Ramadan! Kinnathappam ( കിണ്ണത്തപ്പം) is a steamed rice-coconut milk pudding, sweetened with Jaggery, typically served in Northern- Malabar region during iftar dinner. The name Kinnathappam is because it is made in a “Kinnam- കിണ്ണം” meaning bowl. The process of preparation is long and requires bit of patience.
Ingredients
- Raw rice : 1.5 Cup
- Jaggery : 2.5 Cup adjust
- Water : 1.5 Cup
- Thick coconut milk : 1 Cup
- Jeera powder : A pinch (adjust)
- Thin coconut milk : 1.5 Cup
- Coconut pieces : 3 Tbl -sp adjust
- Ghee : 1 Tbl – sp (adjust)
- Raisins, nuts (of your choice)
Method
- Soak the rice 5-6 hours.
- In a mixie/ blender add the rice with enough thin coconut milk and make a fine paste.
- In a pan, add the jaggery along with 1.5 cup water and boil it.
- Once the jaggery is melted completely, take it out from the stove and allow it cool completely and then filter it.
- Now mix the rice paste, coconut milk (thick and remaining thin) along with jaggery syrup.
- In a pan/kadai (preferably nonstick), add the ghee and fry the coconut pieces, raisins and nuts.
- Take it out and keep it for later use.
- Add the rice coconut mixture into the same Kadai and stir it in low flame. Continuous stirring is required to avoid lumps formation.
- Break the lumps and continue stirring the mixture until everything come together.
- Now add the fried coconut and nuts mixture and mix again together.
- Take it out from the stove and let it cool completely.
- Grease a bowl (normally steel kinnam – hence the name) with ghee, add the rice mix, level it with a spatula and cover it.
- In a steamer / idli pot, add enough water and boil it.
- Once the water boiled well, keep the bowl and steam it for about 2 hours.
- Adjust the flame in between from high, medium to low.
- After 1.5 hours insert a tooth pick to check it, it should come clean to ensure kinnathappam is cooked and ready.
- Cool it completely and cut it into desired pieces to serve .
