Kinnathappam . steamed rice pudding

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             It is a traditional  dish made in Ramadan and Eid. It can be made with sugar or jaggery. Kinnam in Malayalam means a steel or copper vessel and the dish is prepared in steam.

Ingredients

  • White rice / Basmathi rice – 1 cup, soaked for 3 – 4 hours
  • Sugar – 1 cup
  • Eggs – 2
  • Thick coconut milk – 2 cup.
  • Cardamom powder – 1 tsp
  • Ghee
  • Cumin seed – a pinch

Preparation

  • Grind the rice to a smooth paste. Add water into the paste not exceeding double the quantity of rice.
  • Sieve the mix in a cloth
  • Beat eggs, sugar and cardamom powder
  • Grind the rice mix, beaten eggs and coconut milk in the mixer
  • Grease a steel vessel with ghee
  • The batter should be frothy when you pour it in the vessel
  • Steam for 10 mts, then add the cumin seeds and cook for 20 mts more.
  • It gets completely set only after it cools.

Tip

  • You can use a shallow cake pan also.
  • The consistency of the batter determines the softness.
  • Always taste the sugar before you steam it.
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