Ingredients
- Banana – 3 nos
- Jaggery – 1 cup
- Grated coconut – 1 cup
- Cashew nut – 10 to 12 nos
- Raisins – 8 to 9 nos
- Cumin seed – 1 nos
- Salt – 1 or 2 tsp
- Ghee – 7 to 8 tbsp
Method
- Heat water in a pan ,add grated jaggery.
- Stir and boil them well.
- Peel the banana and set it aside.
- Then chop the banana and set it aside.
- Then remove the boiled jaggery syrup from the heat.
- Drain the syrup and set it aside.
- Heat the ghee in a pan and add the chopped banana,saute them well.
- Then add cashew nuts and raisins.
- Saute them well for a few minutes.
- Add grated coconut and cumin seed,Saute them well for a few minutes.
- Then add the drained jaggery syrup and combine them well.
- Cook them well, remove them from the heat and set them aside.
- Take a bowl, add wheat flour, cooked jaggery coconut mix and salt,mix them well.
- Then add water little by little, mixing thoroughly until they become smooth batter
- Take a plate and add cleaned banana leaves.
- Then Grease spread some ghee on the banana leaves.
- Pour the batter into the greased pan.
- Then placed the plate on the idli steamer.
- Then cook for 15 to 20 minutes.
- Once it is cooked well, remove it from the steamer and allow it to cool completely.
- Slice it and serve, and enjoy the kinnathappam with coffee or tea.
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