EID SPECIAL KINNATHAPPAM

Описание: Kinnathappam


1 cup Jeeraga samba rice or Basmati rice or any other raw rice soaked for 3 hours.
1 cup sugar
1 egg
6 cardamom
1/4 tsp salt
Fresh thick milk from half coconut ( I made 2 cups coconut milk by adding 10 tbsp magi coconut milk powder to 2 cups warm water)

Grind soaked rice, sugar, egg, cardamom, salt to 1 cup water together. Grind this to a very smooth batter. Add few ice cubes if you think your grinder is getting hot.

Sieve through a fine sieve and discard the pulp. Add the coconut milk and sieve again. repeat this one more time, You have to filter this 3 times. The total batter should be 5 and half cups. I got 5 cups batter and so added extra half cup water to make it 5 and half cups in total.

Grease a pan with ghee and pour this mixture. Make a pan ready for steaming. Pour 2 to 3 cups water, and when the water begins to boil place the kinnathappam pan on a small trivet and stir the batter slowly for couple of minutes, when you see the thick cooked batter on the tip of the spoon, right away , close it with a dome lid (this helps the condensation to drip to the sides of the pan ) and steam this for 25 to 35 minutes or until the skewer inserted comes out clean.

Notes: For a smooth kinnathappam, you should grind it to a very fine smooth batter, and filter it 3 times and the total liquid should be 5 and half cups and close it with a dome shaped lid in order to avoid collection of water on top of the kinnathappam. Cooking time differs, based on the size of the pan you use.

Enjoy .

Eid Mubarak☺