Paal Kozhukattai is a very popular South Indian dessert, which has its origin from the Chettinad region. It is a divine coconut milk based dessert and is traditionally prepared during special occasions and festivals. Garnish with a few saffron strands and enjoy this yummy dessert warm or at room temperature. So check out the step by step pictorial recipe to prepare this regional dessert.
Small round balls are prepared out of rice flour dough, which is then simmered in the milk till done. Cardamom powder is added for the flavour. For a healthy version, you can use wheat flour and sweeten it with jaggery instead of sugar.
- 1/2 cup rice flour
- pinch of salt
- 1 tsp. ghee
- hot water as required
- 1 & 1/2 cups milk
- 1 cup water
- 1/4 cup sugar or to taste
- 1 cup coconut milk
- 1/2 tsp. cardamom powder
- few saffron strands to garnish
To make the Kozhukattai balls, in a bowl, take the rice flour, salt and ghee. Mix it well. Add hot water, little at a time and combine everything well.
Cover and keep aside for 2-3 minutes to cool down slightly. Then knead it into a soft dough.
Apply some ghee to your palm and make small round balls out of the dough. Keep them aside.
In a pan, bring the milk and water to a boil. Gently add the prepared balls and simmer on a low to medium flame for 12-15 minutes. Keep stirring occasionally so that it does not stick to the bottom.
Now add the sugar and coconut milk. Cover again and simmer for 2-3 minutes.
When done, add the cardamom powder and give it a mix. When done, switch off the flame.
Cover and keep aside for 20-25 minutes before serving. Garnish with few saffron strands and enjoy it warm or cold.
keep aside for 2-3 minutes
In a pan, bring the milk & water to a boil. Add the prepared balls & simmer on a low to medium flame for 12-15 minutes.
Add the sugar.....
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