Kannur Special Kinnathappam !
Kinnathappam is a traditional sweet widely prepared in Kannur, served
during house warming, Marriage or other special occasions. It is dark
brown or near black in color, mainly depends on the color and quality of
jaggari used. Making it is a long process, need minimum 2-3 people,
stirring for 2 to 3 hours, Due to this it is usually prepared in bulk
only.
The name Kinnathappam is because it is made in a "Kinnam" meaning plate.It is one of the best desserts ever!
Ingredients
- Fine rice flour - 1.5 Cup
- Jaggery /Vellam - 1 lb(about 500 gms)
- Coconut milk - 1.5 Cup
- Water - about 8 cups
- Ghee(Clarified Butter) - 1/2 cup
- Chana dal(Kadala Parippu) - 1/4 cup
- Cardamom seeds - from 3, crushed
Preparation Method
Heat
Jaggery in 1/4 cup of water until it melts and forms a thick liquid.
Cook the Chana dal in water until soft(not too soft) and keep it aside.
Mix together the rice, 1 cup of coconut milk and the jaggery and the
water to a thin batter. Heat this mixture in a large thick
bottomed vessel at medium heat. Keep stirring. In about 15 minutes the
batter will thicken continue stirring. Add the remaining coconut milk
after 45 minutes. keep stirring. Add the Ghee 1 spoon at a time at 5
minute intervals. Add the cooked chana dal. Oil will
start separating after about 1.5- 2 hours. Add the cardamom and continue
for another 20 minutes. By this time the batter will turn to a thick
consistency. Put this into a greased 6 inch pan and press down to form
the shape of the pan. Cut into desired size pieces after cooling down.
Cool, invert it on a plate, cut and serve.........!
Courtesy:word of mouth,taste of mouth & internet
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