Wheat kinnathappam
Ingredients:
1 cup jaggery
¾ cup water
1 cup wheat flour
¾ cup coconut milk
½ tsp cumin seeds
5 cardamoms
Ghee or oil
Preparation
Melt 1 cup of jaggery with ¾ cup of water. [00:24] Once melted, strain the mixture to remove any impurities and set aside to cool.
In a bowl, add 1 cup of wheat flour. [00:53] Pour the cooled jaggery syrup into the wheat flour and mix well until there are no lumps. Add ¾ cup of coconut milk gradually and mix until well combined. Ensure the batter is slightly loose for a perfect Kinnathappam. For added flavor, mix in ½ tsp of cumin seeds and 5 crushed cardamoms. ?Grease a cake tin with ghee. Pour the batter into the prepared tin.Steam the batter in an idli cooker for 15-20 minutes, ensuring no water seeps in.Allow the Kinnathappam to cool before slicing and serving.
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