Kinnathappam

 Kinnathappam is a traditional sweet widely prepared in Kannur, served during house warming, Marriage or other special occasions. It is dark brown or near black in color, mainly depends on the color and quality of jaggari used. Making it is a long process, need minimum 2-3 people, stirring for 2 to 3 hours, Due to this it is usually  prepared in bulk only. Mahesh prepared a small batch of this and took just more than 2 hours to finish.

Ingredients 

• Fine rice flour - 1.5 Cup
• Jaggery/Vellam - 1 lb(about 500 gms)
• Coconut milk - 1.5 Cup
• Water - about 8 cups
• Ghee(Clarified Butter) - 1/2 cup
• Chana Dal(Kadala Parippu) - 1/4 cup
• Cardamom seeds - from 3, crushed

Preparation Method

    Heat Jaggery in 1/4 cup of water until it melts and forms a thick liquid. Cook the Chana dal in water until soft(not too soft) and keep it aside. Mix together the rice, 1 cup of coconut milk and the jaggery and the water to a thin batter. Heat this mixture in a large thick bottomed vessel at medium heat. Keep stirring. In about 15 minutes the batter will thicken continue stirring. Add the remaining coconut milk after 45 minutes. keep stirring. Add the Ghee 1 spoon at a time at 5 minute intervals. Add the cooked chana dal. Oil will start separating after about 1.5- 2 hours. Add the cardamom and continue for another 20 minutes. By this time the batter will turn to a thick consistency. Put this into a greased 6 inch  pan and press down to form the shape of the pan. Cut into desired size pieces after cooling down.

A word of caution:

   Preparation time ranges from 2-3 hours and it requires continuous heavy stirring. Make sure that you keep everything ready before starting the cooking. A large vessel, which can hold about 3 times the amount of the prepared batter is required and most importantly a heavy duty stirrer made of wood or steel and good handle is required.