Kinnanappam

Mom made kinnanappam for onam, which is a harvest festival celebrated by Malayalees. It is believed that King Mahabali visits Kerala during this time and the celebrations last for ten days, culminating in thiruvonam. Onam this year is subdued with not many family gatherings. Usually my parents, brother and family visit us on thiruvonam and we have sadya together. Our pookalam or flower carpet is minimised too with paper flowers and leaves from our garden. 

Kinnanappam recipe is one that has been handed down from Mom's mother. It is usually called kinnathappam; kinnam meaning plate and appam referring to cake. So it is a steamed cake made in a plate.

The white marble elephant is handpainted and is a showpiece gifted to my hubby as an achievement award from his office.

For the recipe, you need,

Red rice - 1 cup (soaked overnight)

Coconut - 1 medium

Cumin seeds - 1/4 tsp

Jaggery, powdered - 1 cup

Water

Grind the rice to a fine powder.

Grate coconut. Grind coconut and cumin seeds.

Add powdered rice to the ground coconut. Add jaggery and mix to get a thick paste. Add water to form a batter.

Place in a plate in a steamer. Steam for 15 mins. 

Allow to cool before cutting into slices.