To begin making the Kinnathappam recipe, wash and soak basmati rice in water for 3 hours. After it is soaked, drain the rice and add to mixer along with grated coconut and water.

Grind everything into smooth batter. Pour into bowl and keep aside.

Add sugar, cardamom powder and egg to the mixer grinder and blend everything until combined. Pour this into the rice batter bowl.

Mix together and the batter should not be too thick or too thin. Strain to remove any coarse particles and pour the batter into greased steel bowl that fits inside the steamer.

Sprinkle cumin seeds on top and place the bowl inside a  steamer. Steam for 20-25 minutes or until it turns firm.

Once done, allow it to cool. Run knife through the sides and invert to a plate. Slice, serve and enjoy this traditional sweet.

Serve Kinnathappam along with snacks like Mahunada Khaja and Thotakura Undalu when you have sudden guests at home.