KINNATHAPPAM

 

Kinnathappam was one of our childhood snacks my mother used to make.She used to make kinnathappam which were both white and brown in colour ie by using sugar and jaggery.I was not a big fan of kinnathappam then..Not just kinnathappam anything like unniyappam or neyyappam or black halwa.But few days back right before falling asleep at night I got this sudden craving of having unniyappam.😯.I have no idea why and how .But that was just the beginning .After I made a small batch of unniyappam next I wanted to have kinnathappam .So went on to try this one

My mom never used chana daal in kinnathappam.But I love chana daal and came across this recipe in youtube.And it was delicious and soft textured;like mouth melting.I was doubtful about adding coconut oil instead of ghee .But it tasted like I never added oil at all:))..The blend of channa daal and coconut milk takes this dish to another level.let's see the recipe..By the way will be posting unniyappam soon.

INGREDIENTS

Rice flour - 1cup

Jaggery syrup - 3/4 cup

coconut milk - 1cup

Cooked channa daal - 1/4 cup

salt - a pinch

coconut oil - 1/4 cup 

ghee - to grease the plate

METHOD

In a pan add rice flour,cooked and smashed chana daal,jaggery syrup,salt and coconut milk .mix well thoroughly.

Place it on fire and keep stirring continuously untill it starts forming thick.

now add coconut oil little by little and continue mixing.

Continue stirring until the mixture comes together and leave the sides of the pan.

Grease a plate with ghee and transfer the hot mixture to the plate.

Press and smoothen the mixture using a spoon.

Before steaming

Now cover the plate with aluminium foil or Banana leaf or butter paper and steam for about 25minutes.

De mould it once cooled completely .

Slice and enjoy your delicious kinnathappam.🤗