The Kinnathappam recipe is a traditional southern India dessert prepared by the Muslim community during the Ramadan season. It is a nutritional and tasty dish that can be easily prepared at home with rice, eggs, coconut milk and sugar. The dessert is filling up and tasty and appreciated throughout the Ramadan season and takes part in the IFTAR menu. Find out how to create Kinnathappam with step by step images.
Kinnaathappam
I was receiving many requests for Ramzan recipes mainly Kinnathappam from my spectators. I felt a little embarrassed because I was sending them an answer, that the recipes will be published soon in my blog. But I have not made any effort for this. Yesterday I put all my laziness away and I entered business. I called my friend Jafrin, she is my only Muslim friend and I asked her for the recipes. He delivered the phone to his aunt, showed the recipe magnificently. Now my only task is to try it and see the results.
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I made a small modification to the recipes as usual and I tried my hands on the most requested and traditional Kinnathappam recipe. With my surprise he turned out to be delicious. For those who are not aware of the recipe, it is a coconut milk steam dessert rice cake.
What is Kinnathappam?
Kinnathappam is a popular southern India dessert made with rice. It is a rice -based steamed sweet rice cake, eggs, sugar, coconut milk and cardamom. In some places, Jaggery is used instead of sugar. And a small variation of this recipe is made in Srilanka, which is known as Wattalapam.
Information about Kinnathappam
Kinnathappam is made with rice, coconut milk, eggs and sugar. The aromas used in this are the seed of cardamom and cumin. The mixture is ground together and poured into steel containers and steam for a few minutes. The resulting cake is soft, silky and pudding as. Check my caramel bread egg pudding and caramel custard.
This recipe is a traditional and authentic recipe made during the sacred month of Ramadan. Check my IFTAR recipes.
The Appam had such a healthy flavor and was filling himself. You can see that there were small drops of holes on the pudding, that is, because I gained the bowl with a little extra oil and when I poured the batter over the bowl, the excess oil reached the top. So the steam pudding seems like this. But who cares about appearance, as long as he is good. So try it and let me know what you think.
Similar recipes,
Orappage
VattayAppam
Kinnathappam Ingredienties
Basmati rice – Make sure to use basmati rice or Kaiima rice for this recipe. Immerse them well before grinding so that the consistency goes well.
Coconut milk often – Coconut milk is added for the aroma and consistency. You can use packaged coconut milk or fresh coconut milk.
Sugar – Depending on your tastes you can add more or less sugar.
Egg – The egg is important that Kinnathappam can set once to steam.
Cardamom and cumin seeds – These are the main flavor of Kinnathappam. You can jump for this.
How to prepare Kinnathappam (gradual images)
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| Immerse the rice for 3 hours |
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| Drain them and add it to Blender |
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| Macinals slightly |
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| Pour the coconut milk |
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| Grinding a smooth pasta |
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| Add it to the bowl |
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| Now take the same blender |
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| Add an egg in it |
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| Spoonful of sugar and cardamom in this |
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| Hops well |
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| Pour it into the batter |
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| Mix them well |
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| The batter should be thin |
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| Take the back of the spoon |
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| Draw a line and should remain |
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| Now filter the mixture |
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| Pour the batter into this |
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| The sediment will be collected in this |
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| This is a smooth batter |
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| Greased a steel bowl |
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| Pour the batter |
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| Take some cumin seeds |
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| Sprinkle them at the top |
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| Bring the water to the boil |
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| Put a stand at the bottom |
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| Put the bowl at the top |
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| Cover the bowl |
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| Remove them |
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| Clove |
Suggestions for experts
- You can use basmati rice or Kinnathappam Kinnathappam rice.
- Cumin seeds can be skipped in this recipe.
- You can use extra sugar if you prefer this is sweeter.
- Steam the pudding until it is cooked. It could have an extra time sometimes.
- You can cut it into squares.
Portion and storage space
Kinnathappam cooked can be kept in the fridge and heated during the service. Kinnathappam can be stored up to 4 days in the fridge.
📖 Recipe card
Kinnaathappam recipe
The Kinnathappam recipe is a traditional southern India dessert prepared by the Muslim community during the Ramadan season. It is a nutritional and tasty dish that can be easily prepared at home with rice, eggs, coconut milk and sugar. The dessert is filling up and tasty and appreciated throughout the Ramadan season and takes part in the IFTAR menu. Find out how to create Kinnathappam with step by step images.
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Porze: 4 portions
Calories: 432Kcal
Equipment
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Round steam container
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Mixer
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Sieve
Notes
- You can use basmati rice or Kinnathappam Kinnathappam rice.
- Cumin seeds can be skipped in this recipe.
- You can use extra sugar if you prefer this is sweeter.
- Steam the pudding until it is cooked. It could have an extra time sometimes.
- You can cut it into squares.
Portion and storage space
Kinnathappam cooked can be kept in the fridge and heated during the service. Kinnathappam can be stored up to 4 days in the fridge.
Nutrition
Service: 1portions | Calories: 432Kcal | Carbohydrates: 47G | Protein: 6G | Fat: 27G | Saturated fat: 22G | Polynsaturo fat: 1G | Monolysatuine fat: 2G | Trans fat: 0.01G | Cholesterol: 47mg | Sodium: 34mg | Potassium: 303mg | Fiber: 0.5G | Sugar: 25G | Vitamin A: 71Iu | Vitamin C: 1mg | Soccer: 38mg | Iron: 4mg
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