Malabar Kinnathappam
Ingredients
- 1 cup White Raw Rice
- 1/4 cup Chana dal
- 1 1/2 cup Jaggery
- 3 cup Coconut milk (Thin (Randam Paal))
- 1 1/2 cup Coconut milk (Thick ( Onnam Pal))
- 1/2 teaspoon Cardamom powder (optional)
Instructions
- 1 Soak 1 cup white raw rice for 2 hours. Drain the water and grind it to a smooth powder using a mixer grinder. Keep it aside.
- 2
Soak ¼ cup chana dal in water and keep it aside.- 3
Extract a total of 4½ cups coconut milk - 1½ cups thick coconut milk (onnam paal) and 3 cups thin coconut milk (randam paal). Set both aside separately.- 4
Melt 1½ cups jaggery with ¼ cup water over low heat. Strain the syrup to remove impurities and keep it aside.- 5
Dry roast the rice flour gently in a pan for a few minutes on low heat.- 6
Slowly add the 3 cups of thin coconut milk to the roasted rice flour while stirring to avoid lumps. Mix until smooth.- 7
Add the strained jaggery syrup gradually to the mixture. Stir continuously in only one direction - either clockwise or anticlockwise - to maintain smoothness.- 8
Keep stirring the mixture over medium heat until it thickens slightly.- 9
Slowly add the 1½ cups of thick coconut milk and mix well to combine.- 10
Add the soaked chana dal to the mixture. Continue stirring to avoid lumps.- 11
Add ⅓ cup ghee gradually, spoon by spoon, while stirring the mixture continuously.- 12
Once the mixture becomes thick again and starts to leave the sides of the pan, add cardamom powder and mix well.- 13
Grease a plate or mould with ghee.- 14
When the ghee starts separating from the mixture, immediately transfer it to the greased plate or mould and spread it evenly.- 15
Allow it to cool for at least 4 hours at room temperature.- 16
Once cooled, cut into desired pieces and serve. - 2
