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Rice Flour – 2 cup
Jaggery – 3 nos
Coconut – 1/2 ( grated)
Cardamom powder – one pinch
Cumin seed powder – one pinch
Salt – To taste

Method of preparation

Pour some water into Jaggery and boil it to make a syrup. Then filter the same and keep it aside. Grate the coconut and take the extract of it by adding slight water. Mix the jaggery syrup and coconut milk along with other ingredients. Mix it very well to make a batter without lumps. Pour the batter in a plate rubbed with coconut oil and steam the same by keeping it in top of the Idli Vessel. Once it get steamed cut it and serve.

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