Paal kozhukattai recipe
RICE BALLS COOKED IN COCONUT MILK / PAAL KOZHUKATTAI
INGREDIENTS
- Rice flour / idiappam flour – 1 cup click here for flour recipe – Idiyappam recipe
- Coconut milk – 3 cup click here – How to extract Coconut milk at home
- Sugar – ½ cup or as per taste
- Cardamom pwdr – ½ tsp
- Dry ginger pwdr – 1/2 tsp [optional]
- Ghee – 1 tsp
- Salt to taste
- Hot water for kneading – as required
- Saffron – few strands for garnish [optional]
METHOD
Take the rice flour + salt in a big plate , Add hot water little by little and knead it into a soft dough.
*****Here you can also add 2 tbsp sugar in the flour to make sweet dough – optional .
Mix in 1 tsp ghee and again knead it.
Divide the dough into equal portion to make mini marble size balls. The balls should be smooth.
Take 4 or 5 balls and break it. Mix 3 tbsp of water to it and make a lump free mixture – rice water.
In a pan take the coconut milk + sugar + cardamom pwdr + dry ginger pwdr + rice water and keep it on medium flame.
As it starts boiling add the rice flour balls [ few at a time ]
Stir in between , so that the balls don’t stick at the bottom.
Boil for 5 – 6 minutes on medium low flame . [ be careful as it can overflow ]
Off the flame.
Paal kozhukattai is ready to serve. Serve few balls + little liquid.
NOTES
- The coconut milk I used was of medium consistency not very thick nor very thin.You can use 2 cup of thin coconut milk + 1 cup of thick coconut. Cook the balls in thin coconut milk and towards the end add thick coconut milk and off the flame.
- We can cook the balls in regular milk instead of coconut milk .
- Instead of cooking the balls in milk , you can steam it separately and then add .
- Why not garnish with few strands of saffron.
- Instead of sugar we can use jaggery syrup.
- For rich flavour you can use condensed milk but then lesser the quantity of sugar and add the condensed milk towards the end.
- You can use 2 portion of boiled milk and 1 portion of coconut milk . Here be careful as the milk can curdle.
- Use fresh coconut milk .
- Dry ginger pwdr adds nice flavour .
- While boiling you can also add 2 tbsp of freshly grated coconut to it.
- Adding rice water [rice flour dissolved in water] gives a thick consistency to the coconut milk as it boils.
- The dough has to be soft and smooth.
- Instead of making balls .you can use a chakli press and make thick sevais and cook .
- You can also add a pinch of edible camphor instead of dry ginger pwdr.
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