Kinnathappam

Soak rice in water for 5-6 hours preferably overnight

Grind rice with thick coconut milk thoroughly and finely

Add ground rice in a bowl. add thin coconut milk and sugar. mix until sugar dissolves completely

Add salt and cardamom. mix well. Grease round tin

Pour batter in greased tin and sprinkle cumin seeds on top

Place the tin in steaming vessel. cover and steam for 20-26 minutes on medium heat

Insert knife at centre, it should be clean

Pour melted ghee on top and allow to cool completely

Cut in wedges. Cut and serve. tastes best when cold