I was really happy when Remya approached me fora guest post. I must admit that she is one of the simplest characters I have come across in blogging. No frills attached, and I literally mean it. She is a
person of few words, though I love that she is very frank with her comments on the blog. She comments on almost all my blog posts and that too very generously. I must admit that because of this
character, I have a little soft corner to this beautiful lady!
I wanted to make something traditional for Remya
and I sincerely appreciate her patience to wait for almost three months to decide what to make for her. In our area, “Kinnathappam” is usually an egg
based pudding, though in majority of Kerala, this name is used for a cake like disc made of ground rice and other ingredients, made either sweet or savory. I
searched left, right and center for a recipe but could not find it on the net. A call to umma saved me, though it was a typical no-brainer of a recipe… hehe… though making it can give you the same jitters that any steamed egg pudding could give! Despite the limited ingredients, when you bite into a peice, a oozing jaggery liquid plays a dance on your taste buds, making you want for more!
To read more of the post and the recipe, do hop onto Remya’s space! Hope you enjoy the post as much as I did…
And before I close in, somebody was so eager to dig her hands and take a bite. As she bit, she said, “Ummi, photo edukkanam, OK?” (Ummi, you should click, OK?) These are memories, right? So yes, I did click… hehe… 🙂
Kinnathappam ~ Jaggery Egg Pudding
Ingredients
- 6 large eggs room temperature
- A pinch cardamom
- 125 gm dark jaggery grated
- 1 tbsp ghee
- 6-8 cashew nuts split
- 10-15 raisins
Instructions
- Keep your steamer (idli cooker works best!) ready with water on the stove top. Let it be on slow flame for the water to start boiling. Keep a deep small pan for steaming.
- Heat ghee in a saucepan. Fry the cashewnuts and puff the raisins.
- Switch off and pour in the pan kept for the pudding.
- Spread the cashews and raisins. Use the ghee to grease all over the pan.
- In a bowl, break in all the eggs. Whisk well with a hand whisk.
- Add in the cardamom and jaggery and continue to whisk till the jaggery is all dissolved and melted into the egg. You don’t need to double the volume, just whisk till the jaggery is melted – a bit of hand work involved, but better, why? I will tell you in the notes!
- Pour this mixture immediately into the pan. Cover with aluminium foil, prick all over using a fork.
- Slowly put it into the steamer and close the lid.
- Steam for 30 to 40 minutes or till the pudding is set and a knife inserted into the center comes out clean.
- Take out of the steamer and allow to cool completely on the kitchen top. You may keep it in the fridge once the pudding reaches room temperature.
- Cut into square pieces and serve!
Tons of gratitude to u dear esp for Kinnathappam as it is one of my most favorite dessert…. I'm very much lucky to get u as my guest….. 🙂
Awww… Remya… nothing like having done your post dear… thank you so much! 🙂
Awww how sweet of the little one 🙂 Loved the recipe Rafee. And nice tray too 🙂
Thank you so much Priya… 🙂
This looks so beautiful and yummy 🙂 I am loving it.
awwwww, the last pic is so perfect, the pic is saying thousand words rafee 🙂
Thank you so much Shweta… 🙂
looks sooo healthy n temping sweet…
Thanks a lot Divya…
I come across so many new dishes from Kerala and I love them all. Kinnathappam is new to me but reading the post I feel like making one of these.
And that closing in pic….. very cute, love love love
Thank you so much Jyothi…
I had this long time back at a friend's place but with added sugar..this looks delicious with jaggery…yummy guest post,Rafee..hoping over to Remya's space 🙂
Thank you so much Julie… 🙂
Pudding looks so perfect and sounds tasty.
Thanks a lot Neela…
Awww, the little one is so sweet…beautiful post and beautiful memories 🙂
Thank you so much Gauri… 🙂
Looks very tasty Rafeeda
Thanks a lot Beena…
This kinnathappam looks delicious dear…lovely guest post…
Thank you so much Shabbu…
love the taste of jaggery
Thanks a lot Nammi…
Kinnathappam looks so yummy.. I too will try it out one day..
Thank you so much Seena…
Love the last pic, so cute.. Kinnathappams looks yummy…
Thank you so much Sona…
looks super yummy dear…..the last pic is the best…shes so adorable
Thank you so much Gloria…
Thanks a lot for your time and effort Rafee….. and so cute is your daughter…. 🙂
Aww… thank you so much for coming by again… 🙂
wonderful work dear.. recipe is very new to me
Thanks a lot Monu…
Oh that little one- can you just parcel her up and send her to me? Such a cutie- edukku um, orupadu photo edukku- this time fleets before you in a blink of an eye. I look on their faces now and wish I was diligent enough to take more. On another note, 31st guest post?? You should be decorated for that. Very excellent my dear. I've never heard of this appam, maybe where I come from it's called something else. I don't know, but this looks really good- the jaggery probably adds that super delicious edge, right?
Once I parcel her to you, please don't call me up and tell me that you are sending her back!!! Hehe… I also feel that they are growing up so fast, that I am not able to digest it much… Thank you so much for your lovely comments, the jaggery does give the oomph factor in this otherwise simple dessert!