Kinnathappam (Ramzan Special)
Kinnathappam is a traditional Kerala Muslim sweet made from rice flour, coconut milk, and jaggery, steamed in a brass vessel or plate (kinnam). It is a beloved Ramzan iftar treat with a soft, pudding-like texture and a delicate coconut-jaggery sweetness.
Which oil to use, and why
In Tamil: கிண்ணத்தப்பம் (kinnathappam)
Oil: Coconut oil (thengai ennai). In Malabar kitchens, coconut oil is used to grease the kinnam (steaming plate) and to fry the cashews and coconut slices for the garnish. Its aroma ties together the coconut milk and jaggery in the appam itself.
Ingredients
- 2 cups raw rice, soaked overnight and ground to a fine paste
- 1 cup thick coconut milk
- 1 cup jaggery, dissolved in 1/4 cup water and strained
- 1/2 tsp cardamom powder
- A pinch of salt
- Coconut oil to grease the plate
- For garnish: thinly sliced coconut and fried cashews in coconut oil
Step-by-Step Instructions
- Soak raw rice overnight and grind with a little water to a very fine, smooth batter.
- In a large bowl, mix the rice batter with coconut milk.
- Add strained jaggery water and mix well until fully combined.
- Add cardamom powder and a pinch of salt. The batter should be of a thin, pourable consistency.
- Grease a wide plate or brass kinnam generously with coconut oil.
- Pour the batter into the greased plate.
- Steam over boiling water in a large vessel, covered, for 25-30 minutes until set. Test with a skewer.
- Remove and allow to cool for 10 minutes before cutting.
- Garnish with fried coconut slices and cashews.
- Cut into diamond or square pieces and serve warm or at room temperature.
Cook’s notes
- Grind the soaked rice until the batter feels completely smooth between your fingers.
- Strain the jaggery syrup to remove any grit before mixing.
- Let the appam cool fully before cutting, or it will stick to the knife.
Cook with authentic cold pressed oils — the difference is in every bite.
Written by
Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.
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