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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

  1. 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.
  2. We can cook the balls in regular milk instead of coconut milk .
  3. Instead of cooking the balls in milk , you can steam it separately and then add .
  4. Why not garnish with few strands of saffron.
  5. Instead of sugar we can use jaggery syrup.
  6. For rich flavour you can use condensed milk but then lesser the quantity of sugar and add the condensed milk towards the end.
  7. You can use 2 portion of boiled  milk and 1 portion of coconut milk .  Here be careful as the milk can curdle.
  8. Use fresh coconut milk .
  9. Dry ginger pwdr adds nice flavour  .
  10. While boiling you can also add  2  tbsp of freshly grated coconut to it.
  11. Adding rice water [rice flour dissolved in water] gives a thick consistency to the coconut milk as it boils.
  12. The dough has to be soft and smooth.
  13. Instead of making balls .you can use a chakli press and make thick sevais and cook .
  14. You can also add a pinch of edible camphor instead of dry ginger pwdr.

old video

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