Kinnathappam Recipe, is a traditional South Indian dessert prepared by Muslim community during Ramadan season. It is nutritional and tasty dish that can be easily prepared at home using rice, eggs, coconut milk and sugar. The dessert is filling and tasty and enjoyed throughout Ramadan season and it takes part in Iftar menu. Learn how to make kinnathappam with step by step pictures.
Kinnathappam
I was getting lots of request for Ramzan recipes mainly Kinnathappam from my viewers. I was feeling a bit embarrassed because I was sending them reply, that the recipes will be posted soon in my blog. But I didn’t take any efforts for that. Yesterday I put all my laziness away and got into business. I called my friend Jafrin, she is my only muslim friend, and asked her for the recipes. She handed the phone over to her aunty, she demonstrated the recipe beautifully. Now my only job is to try it and see the results.
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I made a little modification to the recipes as usual and tried my hands on the most requested and traditional recipe kinnathappam. To my surprise it turned out yummy. For those who are unaware of the recipe, it is a steamed sweet rice cake made with coconut milk.
What is Kinnathappam?
Kinnathappam is a popular South Indian dessert made with rice. It is a steamed sweet rice cake made with rice, eggs, sugar, coconut milk and cardamom. In some places, jaggery is used instead of sugar. And a small variation of this recipe is made in Srilanka, which is known as Wattalapam.
About Kinnathappam
Kinnathappam is made with rice, coconut milk, eggs and sugar. The flavourings used in this is cardamom and cumin seed. The mixture is ground together and poured in steel containers and left to steam for few minutes. The resulting cake is soft, silky and pudding like. Check my Caramel Bread Egg Pudding and Caramel Custard.
This recipe is traditional and authentic recipe made during the holy month of Ramadan. Check my Iftar recipes.
The appam tasted so healthy and was filling too. You can see there were small droplets of holes over the pudding, that is because I greased the bowl with a little extra oil and when in poured the batter on top of the bowl, the excess oil came to the top. Hence the steamed pudding is looking like that. But who cares about the look, as long as its taste good. So give it a try and let me know what you think.
Similar Recipes,
Orappam
Vattayappam
Kinnathappam Ingredients
Basmati Rice – Make sure to use basmati rice or kaima rice for this recipe. Soak them well before grinding so the texture is fine.
Thick Coconut Milk – coconut milk is added for the aroma and texture. You can use packaged coconut milk or fresh coconut milk.
Sugar – depending on your taste you can add more or less sugar.
Egg – egg is important for the kinnathappam to set once steamed.
Cardamom and Cumin Seeds – these are the main flavouring in kinnathappam. You can skip of use any of this.
How to Make Kinnathappam (Stepwise Pictures)
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| Soak rice for 3 hours |
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| Drain them and add it to blender |
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| Grind them slightly |
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| pour in coconut milk |
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| Grind them to a smooth paste |
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| Add it to the bowl |
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| Now take the same blender |
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| Add a egg into it |
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| Spoon some sugar and cardamom in that |
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| Blend them well |
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| Pour that into the batter |
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| Mix them well |
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| The batter should be thin |
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| Take the back of the spoon |
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| Draw a line and it should stay |
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| Now strain the mixture |
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| Pour the batter in this |
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| The sediment will be collected in that |
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| This is a smooth batter |
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| Grease a steel bowl |
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| Pour the batter in |
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| Take some cumin seeds |
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| Sprinkle them on top |
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| Bring water to a boil |
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| Place a stand at the bottom |
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| Place the bowl on top |
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| Cover the bowl |
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| Remove them |
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| Cut into wedges |
Expert Tips
- You can use basmati rice or kaima rice for this kinnathappam.
- Cumin seeds can be skipped in this recipe.
- You can use extra sugar if you prefer this to be on the sweeter side.
- Steam the pudding until it is cooked. It might get extra time sometime.
- You can cut this into squares.
Serving & Storage
Leftover Cooked kinnathappam can be stored in fridge and reheated when serving. Kinnathappam can be stored upto 4 days in fridge.
📖 Recipe Card
Kinnathappam Recipe
Kinnathappam Recipe, is a traditional South Indian dessert prepared by Muslim community during Ramadan season. It is nutritional and tasty dish that can be easily prepared at home using rice, eggs, coconut milk and sugar. The dessert is filling and tasty and enjoyed throughout Ramadan season and it takes part in Iftar menu. Learn how to make kinnathappam with step by step pictures.
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Rate
Servings: 4 servings
Calories: 432kcal
Equipment
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Round Steamer Container
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Blender
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Sieve
Notes
- You can use basmati rice or kaima rice for this kinnathappam.
- Cumin seeds can be skipped in this recipe.
- You can use extra sugar if you prefer this to be on the sweeter side.
- Steam the pudding until it is cooked. It might get extra time sometime.
- You can cut this into squares.
Serving & Storage
Leftover Cooked kinnathappam can be stored in fridge and reheated when serving. Kinnathappam can be stored upto 4 days in fridge.
Nutrition
Serving: 1servings | Calories: 432kcal | Carbohydrates: 47g | Protein: 6g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 34mg | Potassium: 303mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 4mg
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