Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk

Paal Kozhukattai is an easy to make modak variety which is a popular chettinad dish. We can make Pal kozhukattai with sugar or jaggery. This is the Pal kozhukattai preparation with jaggery and coconut milk. I have already published the sugar version of this Paal Kozhukattai. Always jaggery with coconut milk goes very well and the taste is so good that we will be tempted to have more. Here also rice flour based kozhukattai balls are cooked in thin coconut milk and then combined with jaggery and finally garnished with thick coconut milk. 





Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk
Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk


Preparation and Yield:
Preparation time1 Hour
Cooking Time20 mins
Servings4
Recipe CategorySweet
Recipe CuisineSouth Indian

Ingredients:
Raw Rice1 Cup*
Milk1/4 Cup
Gingelly Oil2 Teaspoon
Salta Pinch
Grated Jaggery1 1/2 Cup
Thin Coconut Milk2 Cups
Thin Coconut Milk1/2 Cup
Cardamom Powder1/4 Teaspoon

* 1 Cup = 250ml


Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk
Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk

Method:
  1. Soak the rice in water for 30 mins. Grind the rice in mixer to a fine paste.
  2. Take the ground flour in a heavy bottomed pan, along with milk, gingelly oil and pinch of salt and keep the flame in low and stir continuously.
  3. The ground flour will slowly become thick in consistency and will become like a chapati dough. This is the correct consistency and switch off the flame.
  4. Make Sundakaai(Turkey Berry) size small balls out of the rice dough as shown in the video. Around 35-40 balls will come for 1 cup of rice
  5. In another sauce pan, bring jaggery to boil. When the jaggery gets completely dissolved, keep the jaggery juice aside
  6. In another heavy bottomed pan, add the thin coconut milk and bring it to boil
  7. Then gently drop the rolled rice dough balls. Keep in medium flame and cook the kozhukattai balls for 5-6 minutes. The cooked kozhukattai balls will be pale white and starts to float on the top of the thin coconut milk mixture
  8. Then strain the jaggery juice and stir well to combine the coconut milk and jaggery. Add cardamom powder and stir gently
  9. Add thick coconut milk and switch off  the flame
  10. The delicious Paal Kzohuttai is ready to serve!
  11. Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk
    Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk

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