Paal kozhukattai is one of the traditional dishes in Tamil Nadu. My mom makes this as an evening munch and also it is a good remedy for cold as it has ingredient as sukku (dry ginger powder) and pepper in this recipe. This is my all-time favorite sweet.
Ingredients: (Serving size 4)
Rice flour:
Ingredients: (Serving size 4)
Rice flour:
- Idly rice-1 cup
- Salt-1 tsp
- Water- as needed
- Sesame oil-1 tbsp
Jaggery syrup:
- Jaggery- 1 cup (as per taste)
- Coconut milk- ½ cup
- Sukku(dry ginger powder)-1 pinch
- Pepper powder – 1 pinch
- Cardamom – 1 no
- Water – 4 cups
Preparation method:
Making of balls:
Making of balls:
I made rice flour from the scratch. Even I tried with store bought rice flour but making our own rice flour is really tasty and this is the authentic way of making kozhukkattai.
- Soak idly rice for 5-6 hr and using wet grinder/mixer grinder grind the rice to a very fine consistency (like dosa batter). Finally add salt to it.
- Take a big hard bottom pan keep in a medium heat always and add 1 tbsp of sesame oil to it. Then add the rice flour keep stirring never move from that place…Continue doing this until you get thick ball.
- Switch off the stove. Divide the batter into three portions and knead it into a smooth ball. Make it into a single ball.
- Make small balls out of this dough. Ball size should be like seetai urundai.
Paal kozhukattai:
- Take hard bottom pan add 4 cups of water and bring it to boil. Now drop the balls one by one except 2 balls (keep it aside for later use) and cook till it is ¾ done. Do not stir the balls until it is cooked.
- Add the jaggery powder along with sukku, pepper powder and cardamom. Let it cook for a while. Check for sweetness if it is less add more jaggery.
- Dissolve the uncooked balls in ¼ cup water and add this to the kozhukattai.
- Finally add the coconut milk to this mixture and cook for about 5 minutes or until it is done.
- Serve hot with 1tsp sesame oil on the top. Adding sesame oil helps relieving cold and it is optional.
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