Ke Kannur Style Kinnathappam Recipe | Cherupayar Kinnathappam Recipe | Kinnathappam Recipe F

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Kannur Style Kinnathappam Recipe | Cherupayar Kinnathappam Recipe | Kinnathappam Recipe


Kannur Style Kinnathappam Recipe | Cherupayar Kinnathappam Recipe | Kinnathappam Recipe with detailed photos. Kinnathappam is an evening snack which is popular in Northern Kerala, especially in Kannur, Kozhikode etc. It is a very easy dish which needs only a handful of ingredients. Let's learn today, the preparation of cherupayar Kinnathappam.

    What is Kinnathappam?

    Kinnathappam is a sweet dish which can be served as an evening snack. Rice, green gram, jaggery and ghee are its main ingredients. Cardamom powder is used for flavoring. The word kinnam translate cake in Malayalam and appam denote cake or pancake so the name kinnathappam means A cake in a plate.

    Today's recipe, the cherupayar kinnathappam is a variant of regular or traditional kinnathappam. This recipe uses green gram or cherupayar as one of its main ingredients. Ghee fried nendran banana, cashew nuts and raisins are used to introduce slight bite or crunchiness in the kinnathappam. Ghee is a compulsory ingredient, it not only give flavor, but also help to build its texture. 

    Kinnathappam preparation is almost like that of halwa, but it needs less time and effort. At room temperature, this sweet stay fresh for only one day, but can store in the fridge for more than a week. 

    Cherupayar kinnathappam - Tips

    1. Soaking and grinding of the green gram and raw rice is an important step to built its soft and delicate texture. 
    2. Adjust the amount of jaggery to your taste. I normally prefer only mild sweetness in kinnathappam. But if you can increase the amount of jaggery to up to 1.5 cups. 
    3. Strain the jaggery syrup before use. It will help to remove the impurities. 
    4. Depending on the amount of jaggery used in the recipe, its color may vary from green to brown.
    5. A pinch of salt can be added to balance its taste. But some jaggery will have enough salt in it. So do a taste test and then add only if necessary.
    6. Kinnathappam does not need to cook till halwa consistency. It is more delicate and soft than regular halwa.

    How to make cherupayar kinnathappam

    Kannur Style Kinnathappam Recipe | Cherupayar Kinnathappam Recipe | Kinnathappam Recipe

    Sweet and aromatic soft green gram cake

    Preparation time: 4 hours | Cooking time: 35 minutes | Total time: 4 hours 35 minutes 

    • 1/2 cup green gram (cherupayar / mung dal)
    • 1/4 raw rice
    • 11/3 to 1 3/4 cup jaggery
    • 1 cup coconut milk
    • 3 tbsp ghee + 1 tablespoon ghee
    • 1/4 teaspoon cardamom powder
    • 1 ripe banana (nendran)
    • 2 tablespoon cashew nuts, crushed
    • 1.5 tablespoon raisins
    • 4 cups of water

    Preparation of cherupayar kinnathappam with step by step photos

    1. Soak raw rice and green gram in water for at least four hours.

    2. After the soaking time, Transfer into a mixer jar. Pour one cup of water.

    3. Grind into a smooth paste.

    4. Sieve and extract its juice.

    5. If not ground fully, then pour one more cup of water and grind again. Sieve again and set aside.

    6. Meanwhile, in a thick bottomed saucepan, take jaggery and add water. 

    7. When the jaggery melts fully, switch off the flame and set aside.

    8. Take one deep bottomed wide pan, melt one tablespoon ghee.

    9. Once the ghee melts, fry cashews and raisins till the cashews turns crisp and golden and the raisins puffs up. Further put the Nendran banana, finely chopped and salute over medium flame till soft. 

    10. Transfer into a bowl and set aside.

    11. In the same pan, put one or two tablespoons of ghee. If using a non-stick pan, use only one tablespoon ghee. Add melted jaggery and coconut milk.

    12. Further pour prepared green gram mix.

    13. Cook over medium flame with continuous stirring till the mix comes to a semi-thick consistency. The mix will start to bubble at this stage. Add the fried banana mix and two tablespoons of ghee. 

    14. Add cardamom powder and one or two tablespoons of ghee (ghee is optional).

    15. Cook again till the mixture start to separate from the sides. 

    16. Transfer into a greased pan and Let it cool completely.

    17. Cut into small wedges and serve. Enjoy.

    Happy Cooking

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