Paal Kozhukattai
Paal Kozhukattai is a traditional recipe when small rice flour dumplings are cooked in a milk based sauce flavoured with cardamom .
Servings: 4
Calories: 156kcal
Standard 1 cup measures 240 ml
Equipment
- Sauce pan
- Steamer
Ingredients
- 1 cup Idiyappam Flour
- 1.5 cups Water
- pinch Salt
- 1 tsp Sesame Oil
- 2 cups Milk
- ½ cup Sugar
- 3 Cardamom Pods
- 2 tbsp Grated Coconut
Instructions
- Heat a saucepan with Water, To this add salt and sesame oil. Wait till the water comes to a boil.
- In another bowl add the Idiyappam Flour and keep it ready. Add in the boiling water in small batches, with the help of a ladle or whisk keep on stirring and mixing the water till necessary and the dough is very smooth.
- Allow the dough to cool down till the heat is bearable. Then start kneading the dough into a softball. Roll it into very small sized balls out of all the dough.
- Grease a Steamer or idly pan and steam the small rice flour balls for about 5-7 mins or till done. Once the balls are cooked they will have a shiny texture. Remove the cooked rice flour balls and set them aside. Heat a saucepan with milk and bring it to a boil
- Once it starts boiling put it on a low flame and add the steamed kozhukattai. Add the required sugar and crushed cardamom pods. Mix well and let the kozhukattai and milk get simmer until the milk gets slightly thick.
- Finally add 2 tbsp of grated coconut. Mix well, Simmer for another 2 mins and switch off the flame.
Video
Notes
Can be refrigerated and had for 2 days.
Instead of regular milk,Coconut milk can also be used.But use thin coconut milk.
If you want the milk sauce even more thick. Mix milk with 2 tbsp of rice flour and make a slurry and add to the paal kozhukattai.
Nutrition
Calories: 156kcal | Carbohydrates: 28.8g | Protein: 3.6g | Fat: 83.6g | Saturated Fat: 1.9g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 24.5g | Calcium: 119mg
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