Yet another recipe for Vinayagar Chaturthi, Paal Kozhukattai...Yay.... Paal kozhukattai is a delicious recipe made with simple ingredients. It is an authentic South Indian recipe. Kozhukattai is cooked in coconut milk and jaggery/sugar with cardamom to give a nice flavor.
Prep time: 45-60 mins Cook time: 15-20 mins Serves: 8-10
Ingredients
- 1 cup Rice flour/ Idiyappam flour
- 1 1/2 - 2 cup Water
- 1/4 tsp Salt
- 1 cup 1st batch Coconut milk
- 1 1/2 cup 2nd batch Coconut milk
- 1 1/2 cup 3rd batch Coconut milk
- 1 cup Sugar
- 2 Cardamom
Procedure
1. Filter the coconut milk with a tiny hole strainer .
2. Add salt to flour.
3. Boil the water. (I used 1 1/2 cup water)
4. Add the boiling water to the flour. Mix it with a spatula. Then use your hand to form a dough.
5. Grease your hand and roll the dough into small balls. (Pea size)
6. Boil the 3rd batch coconut milk.
7. Add the kozhukattai into the boiling milk. Do not overcrowd kozhukattai. You can cook them in batches, so that they don't stick to each other.
8. Let it boil for 3 minutes.
9. Take kozhukattai from the milk and keep it separately.
10. Cook the next batch in boiling coconut milk for 3 minutes. (By this time coconut milk would be too thick)
11. When all kozhukattai are cooked, add sugar, 2nd batch coconut milk, cooked kozhukattai to the boiling milk. (As my pan was small, I changed to a larger pan)
12. Cook for 3-4 minutes.
13. Before it starts boiling, add 1st batch coconut milk and cardamom. Cook for 2 more minutes and switch off.
14. Paal kozhukattai is ready to serve...
- Coconut milk should be strained nicely, so that there are no solids present in it.
- If coconut milk contain solids, then your paal kozhukattai will be a mess.
- You should not boil the 1st or 2nd batch coconut milk.
- You can use shredded jaggery instead of sugar.
- To know the procedure for extracting coconut milk, check this link.
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