Kinnathapam / Steamed Rice Cake

A traditional & all time favorite toothsome dessert for Muslims of all generations. The delicious aroma of ghee and cardamom makes you mouth watering. It is always considered as a favorite for all Muslims from Seashore borders of TN & Kerala .

Preparation Time: 30 mins

Cooking Time: 20 mins

Ingredients:

White Rice (idly rice also can be used) - 1 cup (soaked not more than 3 hours)
Coconut Milk (Freshly prepared) -  1.5 cup
Egg - 1
Sugar - 1/2 cup
Cardamom -  8 nos
Cumin Seed - 1/2 tsp
Ghee - 1 tsp

Procedure:

1.  Prepare all the ingredients.

2. Grind the soaked rice with the coconut milk until a smooth batter.  If  you are grinding in the mixer allow the mixer to cool then add the egg and cardamom.

3. Strain the batter through a strainer or u can use a muslin cloth. Here I used a strainer which I used to strain the batter at least 5 to 6 times. The batter should not have any coarse particles.

4. The batter should not be too thin or nor too thick. If u get a thick batter, add little coconut milk to achieve the consistency. Add sugar and mix well. And strain them one more time.

5. Grease the stainless steel plate with ghee.

6. Pour the batter, sprinkle some cumin seeds and steam cook for about 15 to 20 mins

7. Once done allow the kinnathapam to cool.

8. Cut the kinnathapam into cubes and serve them.