KERALA KINATHAPAM


This dish is made with ground rice , or ground cooked rice,with generous amounts of

coconut milk, jaggery and channa dal .

Tastes like dodol , the addition of the dal seems a little different from other types of

sweets like this .

Well, I made this with ground cooked rice . The quality of rice has to be good .

I made with kichili samba left over rice. There you are now …left over rice can be

transformed into delicacies like this.

This can be made with soaked and ground rice too.

Choosing good jaggery is important.

Muscle power,time and patience is needed in the mixing, but worth the effort!

So ..moving on to the recipe now.

INGREDIENTS

1 cup cooked rice ground fine to a paste

2 cups jaggery

3 cups second extract of coconut milk

1 cup first extract of coconut milk

1 tsp cardamom powder

1 tblsp.rice flour mixed in water/coconut milk

2-3 tablespoons channa dal soaked( kadala parippu )

A pinch of salt

5-6 tsp. Ghee

METHOD

Mix coconut milk (second extract),jaggery, the rice paste and salt in a thick bottomed

pan/non stick kadai and heat . Keep stirring.

Once it get’s slightly thick , add the rice flour mix,and keep stirring .

Add a tsp. of ghee at intervals whilst cooking.

Add remaining ingredients and the thick coconut milk.

The correct consistency ,will be when you run the spatula  down to the bottom of the

mixture, you should  be able to see the bottom of the pan clearly .

The mixture should never stick to the pan when you transfer the mixture to a greased plate .

Allow to cool and set for 3 hours.

Cut into desired slices.

RAW MANGO’N’SAGO HALWA


I have posted an excellent recipe of raw mango halwa before.Heres the link to it Raw

Mango Halwa.This time as it’s the dawn of the mango season i tried with sago and coconut

milk,and this too tasted awesome.The raw mangoes should not be sour,so always check on

the taste and make.So let’s get into the recipe.

INGREDIENTS

1 big mango or two medium sized raw mangoes ,peeled and ground to a paste

1/2 cup sago washed ,ground coarsely ,and soaked the day before you make the halwa

2 cups sugar

2 cups coconut milk

1/4 -1/2 cup ghee

1/2 tsp.cardamon powder

1/4 tsp.nutmeg powder

a pinch of green color

a pinch of salt

2 tblsp cornflour mixed in a little water

few cashewnuts fried in ghee

METHOD

Heat a thick bottomed pan ,add 2 tblsp of ghee first,and cook the ground mango well for

about 10 minutes.

Add coconut milk ,and the sago and cook til thick.

Next add sugar and the rest of the ingredients except ghee and cook well stirring all the

time.

When it thickens add ghee little by little till it leaves the sides of the pan and does

not stick to the pan.

Pour on to a greased plate garnish with nuts.Allow to cool and cut into shapes you like

Variation:The same could be made with ripe mangoes too.

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