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Main Course

Kinnathappam A Kerala Iftar Special

Kerala Kinnathappam is a Eid/ramadan sweet dish made during special occasions. Kerala Kinnathappam is a soft, spongy, yet a little firm cardamom flavored sweet snack.

Ingredientsfor 3 servings

½ kg Ponni Rice
1½ cup Thick coconut milk
½ kg Sugar
Salt A pinch
100 g Ghee
Cashews
Raisins(Onakkmunthiri
8 – Cardamom — powdered (Elakka)

Preparation

Step 1
Wash the rice well and soak in water for sometime.
Step 2
Grind it to a fine paste.
Step 3
Make sure you don¦t have any lumps in it.
Step 4
Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Stir everything together thoroughly.
Step 5
Strain the above mixture through a clean cloth for about 2 v 3 times.
Step 6
Add cashews and raisins fried in ghee into the above mixture and Stir everything together thoroughly again.
Step 7
Pour the above into a greased vessel of about 2 v 3 inch thickness.
Step 8
Steam it till done.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Kinnathappam A Kerala Iftar Special

Kerala Kinnathappam is a Eid/ramadan sweet dish made during special occasions. Kerala Kinnathappam is a soft, spongy, yet a little firm cardamom flavored sweet snack.

Ingredientsfor 3 servings

½ kg Ponni Rice
1½ cup Thick coconut milk
½ kg Sugar
Salt A pinch
100 g Ghee
Cashews
Raisins(Onakkmunthiri
8 – Cardamom — powdered (Elakka)

Preparation

Step 1
Wash the rice well and soak in water for sometime.
Step 2
Grind it to a fine paste.
Step 3
Make sure you don¦t have any lumps in it.
Step 4
Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Stir everything together thoroughly.
Step 5
Strain the above mixture through a clean cloth for about 2 v 3 times.
Step 6
Add cashews and raisins fried in ghee into the above mixture and Stir everything together thoroughly again.
Step 7
Pour the above into a greased vessel of about 2 v 3 inch thickness.
Step 8
Steam it till done.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.