Kerala Malabar Kinnathappam

Ingredientsfor 5 servings

• 1 cup Raw Rice — soaked
• 1/2 cup Split bengal gram dhal lightly cooked, Kadala parippu
• 1 nos Coconut three cups milk — grated
• 1.6 kg Jaggery Sarkara
• 1/2 tsp Cardamom — powdered (Elakka)
• Coconut flakes fried
• 50 g Ghee

Preparation

1. Step 1

   For preparing the Snack, first take a vessel and boil the jaggery in 2 cups of water. Let the jaggery melt completely and thicken a bit. Set aside. Remove impurity from top of jaggery mixture.

2. Step 2

   Grind the rice well and add coconut milk to make a thin batter.

3. Step 3

   Cook the rice batter in a thick bottomed pan in low fire, stirring continuously. Let the quantity be reduced.

4. Step 4

   Add the melted jaggery and stir.

5. Step 5

   Add bengal gram dhal and cardamom powder. Keep stirring.

6. Step 6

   If the batter sticks to the vessel, add ghee and stir.

7. Step 7

   Let the ghee start draining out of the batter.

8. Step 8

   Pour the mixture into a greased dish and spread fried coconut flakes on top.

9. Step 9

   Flatten using a spoon and cool before slicing. If you cut the rice cake before proper cooling, there are chances you won't get in proper shapes.

10. Step 10

    The Snack. The dish is a complete and filling snack well ed with both kids and elders.