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November 2, 2016

Paal Kozhukattai

Paal Kozhukattai is my childhood favourite payasam.  This Chettinadu sweet dish is traditionally prepared using jaggery and coconut milk.  Instead, we can substitute with regular sugar / brown sugar and milk.  Either way it taste great.  

Ingredients :

For Rice balls :

  1. Raw rice - 1 cup
  2. Coconut, grated - 1 tbsp
  3. Water - 2 cup
  4. A pinch of salt
  5. Ghee / Oil - 1 tsp
  6. Thin coconut milk (or) milk - 1 cup
  7. Brown sugar - 2 tbsp
For Jaggery sauce :
  1. Jaggery - 3/4 cup
  2. Thick coconut  milk - 1/2 cup
  3. Cardamom powder - 1 tsp

Method :

1.   Soak the rice for 3 hours and grind them using one cup of water to smooth paste.  Add a pinch of salt while grinding.

2.   Transfer the rice paste, coconut grated in the heavy bottomed pan and add another cup of water and a tsp of ghee. Keep stirring until it forms a dough consistency.  Switch off the flame.

3.  When the dough is warm, make small balls out of it and keep aside.

4.   In a heavy bottomed pan, bring thin coconut milk and brown sugar to boil.  Add the rice balls and cook for 5 mins.  Gently stir the cooked rice balls and simmer the flame once done.

5.   In a separate pan, dissolve the jaggery in the hot water and filter them.

6.   Now, add the jaggery water in the cooked rice balls and cook them till done (around 5 mins).

7.   Finally, add thick coconut milk and cardamom powder and switch off the flame.

Serve warm.  

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