Yet another sweet that is very delicious and easy to make. Paal kozhukattai uses rice flour, jaggery and coconut milk.
Cooking Time: Under 40 minutes
Serves: 4 people
INGREDIENTS:
Rice flour - 1 cup
Jaggery - 1 cup
Thick coconut cream - 1/4 cup
Milk - 3 cups
Water - 2 cups
Saffron strands - as required
Ghee - 2 teaspoon
Oil - 2 teaspoon
Salt - a pinch
METHOD:
1. In a pan, add Rice flour, pinch of salt, ghee , 1 cup milk and half cup of water and heat them on a medium heat and keep stirring using wooden spatula.
2. The mixture slowly thickens and forms to a dough in few minutes. When the mixture start rolling to a dough and doesn't stick to the sides, that is the time to switch off the stove. Add few teaspoon of oil and mix well with dough.
3. Apply sufficient ghee on your hand and roll the dough in to small balls - gooseberry sized.
4. In a large bottomed vessel, add 1 1/2 cup of milk, 1/2 cup of water and saffron strands .When it gets boiled, and gets thicken, add another 1/2 cup of milk and 1/2 cup of water and allow it to boil again. The amount of milk and water, depends on which consistency you want the sweet. So you can adjust accordingly.
(Note: In the end, after you add coconut cream, the mixture gets thickens and turns creamy.)
5. When the milk keeps boiling, add rice flour balls one by one . After adding all the rice flour ,after a minute, stir gently. Remember to keep the flame in medium all the time. After about 5 minutes, when the rice balls are cooked , it comes up as below. Switch off the stove.
6. Mean while, in a small pan, take jaggery and add 1/2 cup of water and allow it to boil, till it dissolves well.
7. Now filter the jaggery water in to the rice balls in milk. Remember, when you are adding the jaggery water in to the milk, the milk should not be boiling. Because, it will cuddle the milk. So before adding the jaggery water, switch off the rice flour balls with milk. Now, also add the thick coconut cream and stir gently. The coconut cream would just dissolve in the milk as it hot , and your paal kozhukattai is ready ! Serve hot or chilled !
Cooking Time: Under 40 minutes
Serves: 4 people
INGREDIENTS:
Rice flour - 1 cup
Jaggery - 1 cup
Thick coconut cream - 1/4 cup
Milk - 3 cups
Water - 2 cups
Saffron strands - as required
Ghee - 2 teaspoon
Oil - 2 teaspoon
Salt - a pinch
METHOD:
1. In a pan, add Rice flour, pinch of salt, ghee , 1 cup milk and half cup of water and heat them on a medium heat and keep stirring using wooden spatula.
2. The mixture slowly thickens and forms to a dough in few minutes. When the mixture start rolling to a dough and doesn't stick to the sides, that is the time to switch off the stove. Add few teaspoon of oil and mix well with dough.
3. Apply sufficient ghee on your hand and roll the dough in to small balls - gooseberry sized.
4. In a large bottomed vessel, add 1 1/2 cup of milk, 1/2 cup of water and saffron strands .When it gets boiled, and gets thicken, add another 1/2 cup of milk and 1/2 cup of water and allow it to boil again. The amount of milk and water, depends on which consistency you want the sweet. So you can adjust accordingly.
(Note: In the end, after you add coconut cream, the mixture gets thickens and turns creamy.)
5. When the milk keeps boiling, add rice flour balls one by one . After adding all the rice flour ,after a minute, stir gently. Remember to keep the flame in medium all the time. After about 5 minutes, when the rice balls are cooked , it comes up as below. Switch off the stove.
6. Mean while, in a small pan, take jaggery and add 1/2 cup of water and allow it to boil, till it dissolves well.
7. Now filter the jaggery water in to the rice balls in milk. Remember, when you are adding the jaggery water in to the milk, the milk should not be boiling. Because, it will cuddle the milk. So before adding the jaggery water, switch off the rice flour balls with milk. Now, also add the thick coconut cream and stir gently. The coconut cream would just dissolve in the milk as it hot , and your paal kozhukattai is ready ! Serve hot or chilled !
