Eid Mubarak to all my readers….
My today’s recipe is a guest post for my dear co-blogger Rafeeda who shares her lovely recipes and insightful thoughts in her beautiful space “The Big Sweet Tooth“…Check her space for recipes which are easy to follow and simple to try out..
Coming to today’s
recipe, it is a sweet dish ‘Raagi/Muthari Kinnathappam’ . This is
the simplified version of the traditional Kinnathappam, which is
prepared using raw rice, jaggery and coconut milk, which is very time
consuming process and involves lot of heavy stirring. But the version
I am sharing here today is slightly different and comparatively easy
to prepare…Click here to see the detailed recipe for this…
recipe, it is a sweet dish ‘Raagi/Muthari Kinnathappam’ . This is
the simplified version of the traditional Kinnathappam, which is
prepared using raw rice, jaggery and coconut milk, which is very time
consuming process and involves lot of heavy stirring. But the version
I am sharing here today is slightly different and comparatively easy
to prepare…Click here to see the detailed recipe for this…
Ingredients:
½ kg ragi/ muthari/
finger millet
finger millet
½ kg jaggery
5-6 cups of coconut
milk
milk
about 3 cups of water
¼ cup kadalaparippu/
chana dal
chana dal
½ tsp cardamom powder
2-3 tbsp ghee
Preparation:
-
Wash and soak ragi
in water for atleast 2 hour . Drain it and then grind it in a
blender adding about 1 1/2-2 cup of water. -
Strain the
prepared ragi mixture through a sieve and squeeze out all its
extract and keep it aside. -
Cook chana dal
adding little water till soft and keep it aside. Do not overcook. -
Melt jaggery by
adding ½-1 cup of water and strain it to remove impurities and keep
it aside. -
Heat a large thick
bottomed vessel/ pan and add the extracted ragi mixture, jaggery
syrup, 4 cups of coconut milk and 1 cup of water and stir
continuously at medium heat using a long thick stirrer/ spatula. -
Keep stirring and
make sure the mixture will not stick into the vessel. -
When the mixture
starts thickening, add remaining coconut milk and cardamom powder
and mix well. Add ghee to the sides of the vessel and stir
continuously. -
Then add the
cooked chana dal and mix well till it forms a thick consistency. -
Switch off the
flame and transfer it to a greased plate/ pan and flatten smoothly
to form the shape of the pan. -
Allow to cool
completely and then cut into desired size pieces and serve…
-
The whole process
of cooking will takes at least 1 hour and needs continuous
stirring…Keeps everything ready before starting the cooking.
JazakAllah Khair for coming over and gracing my little space! It was a pleasure having u around… 🙂 Hope you had a good Eid…
wow..looks super tempting n delicious !!
looks real yum…lovely guest post