Sweet Coconut and Rice Pudding/Kinnathappam
A very simple and delicious snack from Kerala, known for its soft and yummy texture.
Ingredients
- 500 grams Jaggery, crushed (Crushed)
- 1 cup Coconut, grated
- 0.25 teaspoon Cumin powder
- 0.5 teaspoon Cardamom powder
- 0.5 cup Corn flour
- 2 tablespoons Ghee
- 2 tablespoons Rice powder (White rice)
- 50 grams Toor Dal
- 0.5 cup Water (For jaggery solution)
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Instructions
- 1In a pan, combine 500 grams of crushed jaggery with 1/2 cup of water. Cook over medium heat until the jaggery is completely melted, forming a solution. Remove from heat and set aside.
- 2Grind 1 cup of grated coconut in a mixer grinder. Strain or squeeze to extract 2 cups of coconut milk.
- 3In a non-stick pan over medium heat, combine the extracted coconut milk with the jaggery solution. Mix well.
- 4Add cumin powder, cardamom powder, 2 tablespoons of ghee, rice flour, toor dal, and corn flour to the pan. Stir continuously over low heat until the mixture becomes very thick and creamy.
- 5Transfer the thickened mixture to a cake mold or any other mold greased with ghee. Allow it to cool for 2 hours.
- 6Once cooled, demold the kinnathappam and cut it into pieces. Serve and enjoy!
