Raw Rice – 1 cup (soak)
Parippu – 1/2 cup
Coconut Milk- 3 Cups
Jaggery – 1.6 kg
Cardamom- 1/2 tsp
Coconut flakes- Fried
Ghee – 50 g
Method of preparation :
First, take a vessel and boil the jaggery once the jaggery melts and thicken keep this aside.
Take a mixture and grind the rice well and add coconut milk to make a thin batter.
After cooking the batter in a pan, the pan should have thick bottom stir it till the quantity is reduced.
After adding the melted jaggery which we keep aside previously and stir.
In that mixture add parippu and cardamom powder and keep stirring. Once you are stirring you feel the batter is stuck add some ghee and stir it again
Next, take a dish that should be greased with ghee and spread fried coconut flakes on top of the kinnathappam, and pour the mixture into a dish.
Let it cool, then cut the dish into pieces and have it like an evening snack.
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KERALA TRADITIONAL KINNATHAPPAM RECIPE
- 1 Cup Raw Rice (soak)
- ½ Cup Parippu
- 3 Cup Coconut Milk
- 1.6 Kg Jaggery
- ½ tbsp Cardamom
- Coconut flakes- Fried
- 50 Gm Ghee