Kinnappam

Kinnappam

½ kg Rice flour

½ kg Jaggery, melted in ½ cup water

2 tbsp melted ghee/butter

1 coconut

½ tsp Elaichi powder

½ tsp salt

2 spoons each Coconut pcs / cashew nut, for garnishing

Roast rice flour till slightly brown.

Fry coconut pcs and cashew nuts in ghee and keep it aside to cool.

Extract milk out of coconut and keep first milk and second milk separately. 

Only first milk to be used. In case batter is thick, use 2^nd milk to get right consistency (as thick as idli batter).

In a bowl, mix together rice flour, jaggery, ghee, elaichi pdr, salt and coconut milk and make a thick batter. Add the coconut pcs & cashew nuts and mix well.

Grease a steel plate with coconut oil. Add the batter in it and steam in cooker (without whistle) for about 30 minutes. Or use any vessel, filled with water and keep the plate on it, cover and cook.

When done, cut into small pieces and serve.