Kinnathappam . steamed rice pudding


             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.


  • 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


  • 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.


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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s