YUMMYTUMMY PAAL KOLUKATTAI RECIPIE
Paal kolukattai recipie
Ingredients
- 1 cup Rice flour
- 2 cup Milk , divided
- 1 cup Jaggery
- 1 cup Coconut milk
- 1 teaspoon Cardamom Powder (Elaichi)
- 2 tablespoon Fresh coconut , grated
- 1 teaspoon Salt
- Water , as required
- 2 tablespoon Ghee
Directions for Paal Kozhukattai Recipe
- To begin with the Paal Kozhukatai Recipe, In a pan add jaggery and add a little water just enough to cover the jaggery in the pan.
- Bring it to boil. Take it off from the stove and let it cool a little. Filter to remove any impurities in jaggery, keep aside.
- In a nonstick pan add sieved rice flour, 1 cup milk, salt and water (as required) and whisk all together to get a lump-free, creamy consistency mix.
- Now place the pan on a stove and cook on low flame with constant stirring until the rice mix turns thick and start leaving the sides of the pan. You can add 1 teaspoon ghee to the pan to gather all the mix together.
- Remove the thick rice paste onto a plate and let it cool for 2 to 3 minutes.
- Grease your palm with ghee and pinch a tiny portion of the rice paste and roll into balls.
- Repeat this for all the paste. Keep the rolled kozhukattai covered with damp cloth to prevent it from drying.
- In another pan, heat 1 cup milk and 1 cup water. Bring it to boil. Add the kozhukattai balls into the boiling milk. Let it cook for 2 to 3 minutes.
- Very gently stir to prevent the balls from sticking to the bottom. Once kozhukattai is cooked, it will float on top.
- Now add filtered jaggery syrup, cardamom powder and give a gentle stir again. Cover and boil for another 3 minutes.
- Add coconut milk and give it a mix. Wait for a minute and turn off flame. Do not boil the milk once coconut milk is added. If you boil after adding coconut milk, the milk will curdle.
- Your paal kozhukattai is ready. Garnish with few broken saffron strands (optional) before serving. Serve it chilled or warm.
- Enjoy the paal kozhukatai recipe as dessert after your dinner. Serve the paal kozhukatai with some snacks like thatai, muruku.
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