Paal Kozhukattai Recipe | Paal Kozukattai with Sugar & Coconut Milk | Ganesh Chaturthi Recipes

Monday, September 02, 2013

Paal Kozhukattai Recipe | Paal Kozukattai with Sugar & Coconut Milk | Ganesh Chaturthi Recipes

During my school days, my mum used to make Paal Kozhukattai as breakfast, less frequent since my dad doesn't like kozhukattai. Now after marriage, I make this kozhukattai once in a while when I crave for this. When I made it last weekend, I thought of sharing it here and managed to click it during my busy morning hours. Usually, I make it with puttu flour, this time I tried it with Idiyappam flour and it came out excellent. And, here we go for the recipe.

Ingredients:

For the Dough:

Rice Flour/ Idiyappam Flour - 1/2 Cup

Milk - 1/2 cup

Water - 1/2 cup

Ghee - 1 tsp

Salt - as required

For the Sauce:

Milk - 3/4 cup

Water - 3/4 cup

Thick Coconut Milk - 1/2 cup

Coconut(Grated) - 2 tbsp

Sugar - 3 to 4 tbsp or as per ur taste

Cardamom powder - 1/2 tsp

Method:

1. Grind the grated coconut with warm water and extract thick coconut milk. Keep it aside. In a nonstick pan, mix the items under 'For the dough' and cook it in low flame. Stir continuously to avoid lumps.

2. Keep stirring until it reaches a dough consistency. At this stage switch off the flame. Allow it to cool for a few minutes and when it is hand bearable knead it well.

3. Make small balls similar to seedai out of the dough. Don't allow the dough to dry, cover it with a wet cloth while preparing the balls. To prepare the sauce, heat milk and water in a heavy bottomed pan.

4. When it starts boiling, add the balls and simmer it. Then cover cook until the balls turn soft (5 to 6 mins), stir it carefully without breaking the balls. Now open the lid and add the grated coconut, give a quick stir.

5. Along with this add the cardamom powder and sugar.

6. Finally, add the coconut milk. Simmer for 2 to 3 mins before switching off the flame.

Allow it to rest for some time before serving, so that the sauce blends well with the balls.

Points to remember:

Instead of adding sugar, you can use jaggery as well. If using jaggery dissolve it in water and strain the impurities before adding.
Add the coconut milk at the end to avoid curdling. Cook it in low flame after adding the coconut milk and keep stirring.
The sauce thickens after it is cooled, so switch off accordingly.

Warm Regards,
Happy's Cook - Divya