Pal Kozhukattai/Paal Kozhukattai with Jaggery
In my post on Vella Kondakadalai Sundal, I had mentioned about the Paal Kozhukattai with Jaggery. This is more tasty and Yummy than the Pal Kozhukattai.
ingredients
Processed Rice Flour - 1 Cup (I used Store bought)
Milk - 1/2 Cup
Coconut Milk - 1/2 Cup (Thick Milk)+2 cup (Thin Milk)
Water - 1 Cup + to mke the Jaggery Syrup
Ghee - a Teaspoon
Jaggery - 1/2-3/4 Cup (As per your taste and colour of your Jaggery)
Cardamom Powder - as required
Salt - a pinch
Method:
In a pan, add the 1/2 cup of milk,1 cup of water and a teaspoon of Ghee and allow it to become warm.Once it is warm add the Processed Rice flour and mix it well.
Cook it till the mixture comes to a dough consistency.
Now remove the mixture from the stove and knead it well. Smear some oil on your hands if required.
Cover with a wet muslin cloth so the dough does not dry up and crack.
Using this dough, make small balls. The smaller the better.
While making these balls, ensure that you take a little quantity at a time and rest of the dough is covered with the wet towel.
In a vessel, add the thin coconut milk and let it to boil in a low flame. Then add the balls to the coconut milk. Cook for about 5 minutes. Stir to ensure that they don't get stuck to the bottom of the vessel.
Add the cardamom powder,jaggery Syrup* and cook for 4-5 minutes.
After switching off the stove,add the Thick Coconut milk and mix well and serve.
Tips
*Jaggery Syrup
In my post on Vella Kondakadalai Sundal, I had mentioned about the Paal Kozhukattai with Jaggery. This is more tasty and Yummy than the Pal Kozhukattai.
ingredients
Processed Rice Flour - 1 Cup (I used Store bought)
Milk - 1/2 Cup
Coconut Milk - 1/2 Cup (Thick Milk)+2 cup (Thin Milk)
Water - 1 Cup + to mke the Jaggery Syrup
Ghee - a Teaspoon
Jaggery - 1/2-3/4 Cup (As per your taste and colour of your Jaggery)
Cardamom Powder - as required
Salt - a pinch
Method:
In a pan, add the 1/2 cup of milk,1 cup of water and a teaspoon of Ghee and allow it to become warm.Once it is warm add the Processed Rice flour and mix it well.
Cook it till the mixture comes to a dough consistency.
Now remove the mixture from the stove and knead it well. Smear some oil on your hands if required.
Cover with a wet muslin cloth so the dough does not dry up and crack.
Using this dough, make small balls. The smaller the better.
While making these balls, ensure that you take a little quantity at a time and rest of the dough is covered with the wet towel.
In a vessel, add the thin coconut milk and let it to boil in a low flame. Then add the balls to the coconut milk. Cook for about 5 minutes. Stir to ensure that they don't get stuck to the bottom of the vessel.
Add the cardamom powder,jaggery Syrup* and cook for 4-5 minutes.
After switching off the stove,add the Thick Coconut milk and mix well and serve.
Tips
*Jaggery Syrup
- Break the Jaggery into small pieces. Place the broken Jaggery Pieces on a Pan and add just enough water so the Jaggery is immersed. I needed about 1 Cup of water.
- Now turn on the stove and stir and cook till the jaggery is all melted. Filter this using a Muslin cloth or small eye filter.
- I wanted to make Payasam consistency, so this measurements were fine. If you want it thick, reduce the Thin Coconut Milk by 1/2 or 3/4 cup. Replace that 1/2 or 3/4 cup with the Jaggery syrup that you have made.
0 comments:
Post a Comment