Hello Hi! Dear friends So it's the month of Ramadan I'm making my recent Vlogs with Ramadan in mind.
I will be preparing snacks and drinks which you can have for breaking the fast This can also be made by those who are not undergoing any sort of fasting.
All the recipes are easy and so tasty How about a good Jaggery Kinnathappam Kinnathappam can be made in two different ways.
One is using Jaggery Then we have the White Kinnathappam made using Sugar and Coconut Milk The White version of the Kinnathappam is very soft and I'll make it in another Vlog Today I'm going to make the Jaggery Kinnathappam and all the essential things are ready The main ingredient for this is the Jaggery.
I'm planning to make it using 3 cup of Rice Flour and for that we'll need ¾ KG of Jaggery I have broken the Jaggery into small pieces Melt the Jaggery after adding ½ cup of water We have to melt it and get rid of all the impurities The Jaggery has melted, there's no need to heat it too well Turn off the heat and let it rest for some time.
All the impurities will deposit on top of it after some time We can skim the top part and then finally sieve it to ensure that everythings clear Take care not to heat the Jaggery excessively The Jaggery has cooled a bit, remove the top part We'll get the pure Jaggery as we remove it I've removed most of the dirt deposited at the top and let's sieve the rest The Jaggery is almost free from all the impurities To a bigger pan add 3 cup of Rice Flour You can use the Flour available in packets Add the melted Jaggery We've added the melted Jaggery in the Flour Next we need some cooked Chana Dal I've cooked 1 cup of Chana Dal and took about half from it.
Cook it using a cooker until you hear 4 whistles It must be slightly mashed using hands Add ½ cup of Chana Dal Add 2 cup of Coconut Milk (Second Extract) Mix all the ingedients well Mix it using your hands You'll be able to feel the broken pieces of Chana Dal Add the remaining Coconut Milk It's looking similar to a 'Kadala Pradhaman' The mixing part is over and it's simple Now cook it until it get's a creamy texture We're using Coconut Oil for preparing this.
I've taken about ½ cup of Coconut Oil for that Also add 1 Tsp Cardamon Powder Smells good We have to stir it continuously till it achieves a good consistency We can add the Oil once the mixture starts to get thick Our pan is only getting hot.
You have to take extra care to stir it one it gets hot I've got 2 steel plates as we're making a Kinnathappam.
Apply some Ghee onto it Apply it well This will prevent the Kinnathappam from sticking onto the plate I've applied excess Ghee Apply the remaining onto your hands itself Stir the batter continuously as it's becoming hot You can see the batter becoming tight as we stir it.
This is the consistency we need Continue with the stirring This hand was sprained a few weeks back and I'm doing things very cautiously You might feel some areas are really tight, don't worry about that, just continue stirring it Add the Oil once you feel like the thickness is getting significant.
This part adds an extra flavour to it It's best to use a wooden spatula for this.
You can feel the batter as you move through it Keep a medium flame while making this I can feel it getting tighter.
I'm having to put more effort in stirring it We can add the Oil at this stage The Oil must mix well with the batter The batter must reach a stage where it comes off the pan effortlessly Keep on adding the Oil until you achieve the required consistency I'm switching from the wooden to a normal spatula Adding Oil for a third time.
Now we have used the total ½ cup of Oil The batter has become smooth, I think it must have a slightly more loose consistency I'm getting a wonderful aroma from the Cardamon You can also add the Cardamon at this stage.
It's not mandatory to add everything in the start itself Mix for some more time if you feel like the batter has attained the required texture.
This is to ensure that it has set well and will fit perfectly to the plate This right here is the dryness we're looking for.
The batter must set well in the steel plate and we must be able to cut it Turn off the heat and transfer it to the plate while it's still hot You can see small pieces of the Chana Dal.
That's the reason why we only slightly mashed it Level the batter Fill both the plates I've distributed the batter equally among two plates Level it using a spoon Back in the days this process was done with the help of Jack fruit leaves.
Oil was applied on it and it was used to give a finishing to the Kinnathappam It has already got the required Oil in it It's level as you can see, it's got a good glazing Repeat the same process with the next plate.
It must be done while it's still hot There's no need to add Cashew or Raisins as we've used Chana Dal Our Kinnathappam will be ready when we steam it for 15 – 20 minutes There's another variety called Orappam.
It's also made using a plate and I'll be showing it in another Vlog For that we'll bake it in the finishing stages We used Charcoal for this purpose earlier on You can even use an electric oven or also make use of the stove to do so There are different varieties of Kinnathappam and Orappam Water is present at the bottom and I'm inserting one plate on top Close it using a leaf or use an aluminium foil or a butter paper for this.
This is done to prevent the moisture from getting in The water inside the vessel is not hot yet, that's why I'm able to use my hands Okay, it's set well Close the lid and steam it for 20 minutes It's about 25 minutes.
We can turn off the heat It's really hot Let's take it out Kinnathappam is ready Be careful while taking it out Yes, I've successfully taken it out We can cut it once it cools down and we'll get tasy Kinnathappam We can have it as a snack before going to the main course after breaking the fast It has a good glazing on the top and having 2 or 3 pieces will fill our tummy Initially we cooked it in the stove to get a tight batter and then used the vessel to steam it I'm going to steam the second one after covering it well You can make the batter and store it in the fridge and use whenever you desire We can reduce the workload if we plan everything accordingly It's always good to cut it after cooling.
Anyways, let's cut it Let me de mould the Kinnathappam Cut it according to your wish I'm going to keep it in a plate We'll be able to cut perfectly when it's cooled well It's tasty I can get the flavours of the Chana Dal along with the Kinnathappam I like the traditional snacks more You can ready everything before hand and make the final part whenever you desire The second Kinnathappam is getting ready.
I can take it out after turning off the heat I'm happy that you watched the full Vlog Thank You so much and Thank You for watching Please do subscribe if you haven't done so Like and Share the video if you liked it I am also very much interested in reading you comments Thank You so much and keep on watching Lekshmi Nair Vlogs.
