Kinnathappam or sweet rice plate cake is a popular and traditional dessert in Kerala made with rice, jaggery and coconut. Learn how to make soft and delicious kinnathappam with Malayalam subtile video
- Blend the grated coconut with two glass of water and take the thick milk or the first extract milk
- Blend again with 7 glass of water and take the second extract of the milk
- Soak Chana dal for four hours and cook for 5 minutes along with 1 table spoon sugar and a pinch of sugar. Keep it aside
- Add jaggery into a pan and tow cup of water. Melt it in medium flame. Stir occasionally until melted. Leave the mixture to cool.
- Add rice, second extract of the coconut milk, jaggery water and salt into a bottom thick pot and mix well.
- Put it on a medium flame and stir continuously. (almost 1 hour you need to stir)
- Once the mixture getting thicker add the half of the first extract coconut milk, and keep stirring.
- When it comes more thicker add the remaining first extract coconut milk and stir again.
- Add cooked chana dal and continue stir.
- When it comes more thicker add 1 table spoon of ghee and stir again
- Keep adding the remaining ghee and stir continuously.
- Keep stirring until the batter gets the right consistency, neither too thick nor watery.
- Grease a stainless steel pan or aluminium pot or a cake pan with 2 tbsp ghee.
- Pour the batter into it and keep it for 2 to 3 hours and cut into wedges.