Last monday we celebrated our 9th wedding anniversary
.We had a great day with our in-laws.My MIL treated us with this traditional paal kozhukattai recipe
.I had it for the first time and loved it a lot.I usually make paal kozhukattai wih sugar & milk using instant idiyappam flour.I love it so much but Sendhil is not fond of that sweet/dessert as it is with sugar.He likes only his mom’s traditional paal kozhukattai recipe with jaggery & coconut milk
.On our anniversary,when she prepared this recipe,i found it interesting.While serving,she cut the paal kozhukattai into pieces like halwa and gave us.Sendhil enjoyed it a lot.As i don’t like to have in pieces, i enjoyed eating it as dumplings in a bowl which u can find in the picture.So its purely ur choice of serving.U can serve it as dumplings or as a piece like halwa
..
Paal kozhukattai with jaggery and coconut milk
Traditional paal kozhukattai recipe - Rice balls cooked in coconut milk and sweetened with jaggery !
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 2hours 10 minutes
Cook time: 20 Minutes
Total time: 2hours 30Minutes
INGREDIENTS
To soak and grind
- Idli rice - 1 cup
- Salt - 1 tsp
- Water - as required
- Coconut - 1/2 no (big size)
- Jaggery - 1 cup
- Cardamom - 3-4 nos(crushed)
- Milk or water - as needed
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METHOD
- Wash and soak the rice for two hours and grind into a smooth paste thick paste.I used mixie to grind the batter.As i added more water,my batter became slightly watery.To make it thick,i wrapped the batter in a cotton towel to absorb the excess water.
- In the mean time.grate or cut the coconut into strands using the back of a thick ladle or kinfe.Grind it and extract the first milk using 1 cup of warm water.U’ll get around 1.5 cups of thick milk.Again grind the coconut adding 2 cups of water to extract the second milk.Add one cup of water to it and Keep aside.
- Take a thenkuzhal murukku press with three holes and fill the mould with batter.In a wide mouthed bowl,take the second coconut milk and allow it to boil.When it starts to roll boil,simmer the flame and press the dough directly.Stir it well and leave it for 2 minutes.Kozhukattai will be cooked and start to float on top.Again press the dough over it.No need to remove the cooked kozhukattai.Keep pressing the dough over and over.(Don’t worry,all the balls will be cooked properly).
- If u want,u can add some water while the balls are getting cooked.Balls should be well immersed in the coconut milk.So add water accordingly.
- After all the balls are cooked,add grated jaggery and mix well.Boil for sometime till the raw smell of jaggery emanates completely.Lastly add the first coconut milk,cardamom powder and mix well.If u want to serve in bowl, switch off the flame,remove and serve hot or warm.
- To make into pieces,stir the rice balls till all the coconut milk gets absorbed and becomes thick.Pour in a plate and spread it.After it becomes warm,draw the lines and cut into pieces after it cools down.Serve and enjoy !!
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Note
- For variations,u can add sugar in place of jaggery.
- If u find the batter too hard while pressing,sprinkle some water,make it little loose and press it.While pressing in batches,cover the remaining dough to avoid drying.
- Pressing in thenkuzhal mould makes the job easy.Else u have make small balls,steam in idli pot and proceed.Soon i will share a recipe with sugar and milk.
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Enjoy this paal kozhukattai as evening snack.It tastes yummm !!
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