Kinnathappam Malabar Style (with eggs)

Kinnathappam is a favorite of mine - especially the Thrissur version of it. The typical Thrissur kinnahtappam is made with rice flour and it is something that can be made with no planning ahead. I was initially a little hesitant to try this as this had egg also in it as an ingredient. Why go for one more ingredient when you can have yummy kinnathappams without it?
But when I served the Thrissur kinnathappam's to my friend who was visiting, she told me that though she liked it, the Malabar kinnathappam that she is used to was also nice and it was almost like a jelly and kids would surely love it, especially  if served cold after refrigerating it for a while.
I tried this during the summer and it was different as she said and tasted nice also with a different feel to it - almost like tender coconuts, or jelly like.  If you haven't tried this, and if you like jelly like, melt in the mouth desserts, it surely is worth a try.
Ingredients:
Sona Masoori Rice / Basmati rice - 1 cup (or any raw rice)
Water-1/ 2 cup
Egg-1
Coconut Milk - 2  cups (thick)
Salt - 1/4 tsp
Sugar- 1 cup
Cardamom- 4  (powdered)
Ghee - 1 tsp
Ghee roasted almonds/cashews and raisins-1/4 cup

Method:
 Soak the rice for at least 3 hours.Make the rice into a fine paste with 1 cup coconut milk ,sugar,salt  and egg using a blender or grinder.( if your blender takes a long time and usually heats up the batter use cold coconut milk) Whisk in remaining coconut milk and water Strain with a cheese cloth or a fine mesh strainer strain this one more time. Add the powdered cardamom. The consistency of the batter would be that of milk if it is too watery add some all purpose flour(maida) and if too thick add more water .
 Heat water in a steamer. In a greased  steel plate or cake pan  stir the batter well and pour the batter into the greased plate,place  in the steamer , the thickness of the batter should be 1 and 1/2 inch( I had enough batter for two). After steaming for 5 minutes add the nuts and raisins and steam for another 25-30 minutes.
 Take the pan out of the steamer and let it cool. Cut into desired shapes and serve. Repeat the same with the remaining batter to make another plate of Kinnathappam.
Makes two 9" Plates