sweet coconut and rice pudding/kinnathappam
Very simple snack of Kerala which is very tasty,soft and yummy!!
Cooking Time
20min
Prep Time
5 min
Serves
10
Categories
Breakfast
Snacks
Cooking tools used
Mixer Grinder
Slow Cooker
Cuisines
Indian - Kerala
Indian - Malabar cuisine
Ingredients
Main Section
jaggery
500
gms
Crushed
coconut (grated)
1
cup
cumin powder
1/4
tsp
Cardamom powder
1/2
tsp
Corn flour
1/2
cup
ghee
2
tbsp
Rice powder
2
tbsp
White rice
Toor Dal
50
gms
Step 1
Take 500 grams of crushed jaggery in a pan.add 1/2 cup of water.cook it on medium flame and let the jaggery melt completely.thus we get jaggery solution.turn off the flame and keep it aside.
Step 2
Now grind 1 cup of coconut grated in a mixer grinder and take the milk of it using a strainer or squeezing it.we should get 2 cups of coconut milk.
Step 3
now take this coconut milk in a non stick pan on medium flame.add the jaggery solution into this.mix well.
Step 4
then add cumin powder,cardamom powder,2 tablespoons of ghee,rice flour,toor dal and corn flour into it.keep stirring,do not stop.keep the flame on low.
Step 5
let it become very thick and creamy.then,turn off the flame.
Step 6
transfer it to a cake mould or any other mould which is greased with ghee and allow it to cool for 2 hours.
Step 7
then demould the kinnathappam and cut in pieces.Enjoy!!
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