Ingredients
Equipment
Method
- Blend the Ingredients: In a mixer grinder, add 2 cups of leftover cooked rice, 4 tablespoons of rice flour, 1.5 cups of sugar, 1/4 teaspoon of salt, 3-4 cardamom pods, and 2 cups of coconut milk.
- Make a Smooth Batter: Blend everything together thoroughly until you get a smooth, lump-free, and uniform batter.
- Prepare the Pan: Heat a heavy-bottomed or non-stick pan on medium-low flame. Add a little ghee and grease the pan or cake mold where you plan to set the kinnathappam.
- Cook the Mixture: Pour the blended batter into the pan. Keep the flame on low to medium and stir continuously using a spatula to prevent lumps or sticking at the bottom.
- Add Ghee Gradually: As the batter starts thickening, add 3 tablespoons of ghee intermittently while stirring continuously.
- Achieve the Right Consistency: Keep stirring until the mixture leaves the sides of the pan and comes together into a soft, smooth mass.
- Set and Serve: Transfer the cooked mixture into a greased mold or tray, level the top evenly, and let it cool completely. Once cooled, slice it into desired shapes and serve.
Video
Notes
Leftover Rice: Using soft, cooked leftover rice works best for getting a smooth texture when blended with coconut milk.
Consistency: Ensure the batter is blended completely smooth without any rice grain chunks for the best spongy texture.
Cooling: Allow the kinnathappam to cool down completely before slicing so it holds its clean shape properly.
Consistency: Ensure the batter is blended completely smooth without any rice grain chunks for the best spongy texture.
Cooling: Allow the kinnathappam to cool down completely before slicing so it holds its clean shape properly.