Kinnathappam
A very popular sweet cake widely used in North Malabar. This is one of the Eid specials and is a dessert made especially during special occasions.
Ingredientsfor 20 servings
- 1 kg Rice flour Aripodi
- 1 ½ Jaggery (Sharkkara)
- 10 – Water
- Salt A pinch
- 100 g Ghee
- 100 g Bengal gram (Kadalaparippu)
Preparation
Step 1
Soak rice and drain it.
Step 2
Grind it finely.
Step 3
Mix it with water, until it becomes a very loose batter.
Step 4
Heat jaggery in some water and stir, till it dissolves completely.
Step 5
Allow it to cool.
Step 6
Mix it with the above rice batter and add a pinch of salt.
Step 7
Heat a thick-bottomed vessel on a low flame.
Step 8
Add the batter and stir continuously.
Step 9
Add ghee and Bengal gram, when it starts to thicken.
Step 10
Keep stirring, until ghee accumulates at the side of the vessel.
Step 11
Transfer the above mix into a cake tin, while it is still hot.
Step 12
Allow it to cool.
Step 13
Cut into pieces.
Step 14
Quantity can be customized proportionally as your wish.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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