"Kinnathappam"
Topic started by Shalini (@ d221-216-99.systems.cogeco.net) on Mon Oct 28 13:24:58 .
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Can anyone give me the recipe for 'kinnathappam'. It is a favourite of Kerala muslims, it is sweet and the method of preparation is steaming, like idlis.
Responses:
- From: Prabha (@ c-24-130-153-38.we.client2.attbi.com)
on: Mon Oct 28 20:58:21
Shalini,
I never heard of this recipe before. But saw a recipe called "kinnathappam" in bawarchi.com Here it goes.
Ingredients
For Mutta Mala:
Eggs - 15
Sugar - 500gms
Water - 3cups
For Kinnathappam:
Eggs - 15
Cardamom powder - 6 nos.
Left over syrup from mutta mala
Method For Mutta Mala:
Separate the yolks and whites of the egg. Keep the whites for kinnathappam.
Strain the egg yolk through a muslin cloth into a clean dry bowl.
Clean a coconut shell and make a very small hole at the center.
Put sugar and 2 cups of water in a wide heavy vessel. Add a little egg white, rubbing it well.
Place it on the fire. When it boils remove all the scum.
Remove it from the fire and strain through a muslin cloth.
Heat it again and make syrup of one string consistency.
Take the coconut shell and fill it with egg yolk, stopping the hole with the finger.
Remove your finger and pour the yolk in the boiling syrup in a circular motion to form chain like strings.
Pour it continuously until the egg yolk in the shell has all been used up. By this time the yolk will be cooked.
Reduce the heat and sprinkle a little cold water.
Remove the egg strings from the syrup with out breaking them.
Spread in a thali and keep slightly raised to remove the excess syrup.
Use up all the eggs yolks this way. When the syrup becomes thick add a little water to bring it back to one string consistency.
Arrange the mutta mala or the garlands in a large plate and put kinnathappam in the middle.
Note the left over syrup can be used for kinnathappam.
Method for Kinnathappam:
Beat the egg whites well.
Cool the mutta mala syrup and add it to the egg white.
Beat till frothy. Add cardamom powder.
Heat water in pressure cooker.
Grease a wide vessel and pour in the beaten egg white.
Steam it in the pressure cooker till firm.
Remove and cool.
Cut into diamond shaped pieces and serves with the muttamala.
Note: Duck eggs are better because the yolk will be red
Making time: 1 hour
Makes: 4-5 serving
Shelf life: Best fresh
- From: Shalini (@ d221-216-99.systems.cogeco.net)
on: Mon Oct 28 22:53:07
Thanks for the response, Prabha. I am talking about a different recipe, it is made with rice flour, eggs, sugar etc. I hope someone has heard of it!
- From: Chitra (@ user-0ccsvp3.cable.mindspring.com)
on: Mon Dec 2 22:45:05
Hello Shalini,
I got a kiNNaththappam recipe from my sister-in-law, Shobana, but I am not sure whether this is the same recipe you are looking for. This is made not by steaming, but like halva and egg is not an ingredient.
kiNNaththappam
Ingredients:
Rice flour 1Kg
Jaggery or sugar 600gms
Katala parippu (Chana dhal) 100gms
Ghee 100gms
Coconut milk of 4 coconuts
Method:
Cook the kadala parippu and strain the water and keep it aside.
In a heavy bottomed saucepan big enough to hold the contents, heat up the sugar or brown sugar. Add rice powder to the coconut milk and mix very well. Slowly add this mixture to the sugar syrup. Just like making halva, go on stirring the contents on a medium flame. When it starts to thicken, add the precooked kadala parippu. Now start adding ghee, little at a time and continue stirring until it becomes like halva. Test the doneness with your finger and if it does not stick on your finger it is ready. Now transfer it to a container. Usually this is poured in kiNNams ( round containers in different diameters and depths and are made of brass) and allowed to cool.
NOTE: Another method of checking doneness, suggested by my sister is to take a bit of the halva and make it like a wick, and burn it. If it burns it is ready. :)
- From: Chitra (@ user-0ccsvp3.cable.mindspring.com)
on: Sat Dec 7 15:30:55
Hello Shalini,
I found this recipe recently in a cook book. This is called kiNNanappam, and this is steamed. But egg is not an ingredient. Is this the one you are looking for?
KiNNanappam:
Ingredients:
Rice flour 1 ½ cups
Toddy 1 cup (you can use 2 teaspoons yeast in 1 cup of lukewarm water to which a tablespoon sugar is added)
Coconut milk ½ cup
Sugar 1 cup
Salt a pinch
Mix all the above ingredients, and keep this aside for about 6-8 hours.
Now add ¼ cup of coconut milk and mix the contents well. The batter should have the consistency of idli maavu. Heat up water in a large container, like the one in which idlies are steamed. Grease a small vessel, like a kiNNam and pour the batter into this half way. Place this inside the idly vessel and steam it until done (about 30 minutes). Check doneness with a toothpick. If the toothpick comes out clean after sticking it into the appam, it is done. Take it out and let cool for a while. Now remove the appam from the kiNNam.
(Recipe from Paachakadeepam cook book.)
- From: Leena (@ proxy.income.com.sg)
on: Thu Feb 20 20:51:56
I'm looking for the receipe for Kerala's dark brown halva. Can anyone help? Thanks.
- From: TamilNattan (@ cvg-65-27-251-73.cinci.rr.com)
on: Sat Feb 22 15:15:41
If someone slaps somebody on the kannam it will be 'kannathappam'
- From: Suma Thomas (@ dc6.emirates.net.ae)
on: Mon Apr 14 06:01:34 EDT 2003
Hello ,
I am suma thomas staying in DUubai.I am from KErala ,a JAcobite syrian Christian..
can anyone please tel me the recipe for making the Appam And Sweet Milk whic is made on Maundy thursday.
Thax ,
Suma
- From: Smitha (@ grouper-38.netexpress.net)
on: Thu Apr 17 23:37:29 EDT 2003
hello suma,
this is one recipe but some people do it differently.
1 cup rice flour
1/4 cup urad daal(uzhunnu)
coconut milk
salt to taste
soak urad daal for 2-4 hrs and grind it well.mix all ingredients together.it should be thick like idly dough.keep overnight(6 hrs)and steam it.on the first appam made make a cross with two pieces of the palm leave got on palm sunday.this is called inri appam.
for sweet milk
2 cups coconut milk(cow's milk can also be used)
1 tsp rava
pinch of jeera
pinch of cardamom
melted jaggery
mix all together and keep on low flame and stir continuously till it comes to a boil.a small piece of palm is put in this also.add sugar for more sweetness
- From: Smitha (@ grouper-38.netexpress.net)
on: Thu Apr 17 23:43:27 EDT 2003
hi anybody knows the recipe for chaaps and pappaas ?these are recipes of meat made in a special way for festive seasons.thank you
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