Kinnathappam, super fine roasted rice flour mixed with thick coconut milk, sweetened with sugar and enriched with ghee(Ghee is a Sanskrit word for a clarified butter used primarily in Indian cuisine). steamed in flat pans called kinnams.
this a a delicate recipe hand over to my mother by her mother as a marriage gift in 1942
.Combine all the ingredients, prepare a thick porridge, taking care not to form any lumps(cook on very low flame and keep stirring through out
*Remove from flame, but continue stirring
• Pour the thick mixture into a flat pan(about 3 inch height
• Place in a steamer and steam for 10minutes
• Cool lightly, turn over , slice and serve
• Though we serve this by itself, we can serve with any seasonal fruit cooked or fresh, for example with mango, pineapple or even peaches