Skip to main content

Paal Kozhukattai - Version 2


Coming to day 3,themed under vegan sweets in Blogging marathon#77 is Paal Kozhukattai.
Paal Kozhukattai is a sweet that can be made in so many ways.In our hometown its made in a different way and I have shared it here.

But today's version is completely different from ours and I got this recipe from a good friend of mine.As the original recipe is with idiyappam flour,I made with it.If you are using the regular rice flour slightly dry roast it without changing the color.

The kozhukattai turned out so soft and kids loved it.If you are using the regular rice flour slightly dry roast it without changing the color and use it.




                                                                    
                                                            
                                      Paal Kozhukattai - Version 2

                                                                  
   Basic Information

   Preparation time 20 minutes
   Cooking time 15-20 minutes
   Serves 2(generously)


   
  Ingredients

  
Ingredient
Quantity
Idiyappam flour or rice flour
1/2 cup
Water
1.25 cups
Thick coconut milk/thengai paal
1 cup
Thin coconut milk
1/2 cup
Grated coconut
1 tbs
Jaggery/vellam1/2 cup
Cardamom powder/ellai podi1/ tsp
Salt1/4 tsp
Neutral oil2 tsp


    
  Method 
  • Heat a pan with water,grated coconut,a tsp of oil and salt.Once it boils add in the idiyappam/rice flour and mix it well.Cook it until the water absorbed and thick mass of dough is formed.
  • Once the dough becomes warm enough to touch,smooth it well.Grease the hands with little oil,take a blueberry size of dough and roll it to a smooth ball.
  • Arrange the rolled ball in a steamer plate.Continue for the rest of the dough.Keep 3-4 rolled balls aside and steam the rolled balls in a steamer for 5-6 minutes or till it cooks completely.
  • Meanwhile melt the jaggery with 1/4 cup of water in a MW and strain it.Also mix 2 tbs of water with the dough balls and make it into a thin paste,Keep it aside.
  • Now in a separate pan heat the thin coconut milk and 1/4 cup of water.
  • To the coconut milk mixture add the cooked ball and the dough paste.Mix it well and cook it for 2 minutes.At this stage add in the melted jaggery syrup.
  •  Let it cook for 2-3 minutes in a medium flame.Now add in the thick coconut milk and allow it to cook for one boil.Add in the cardamom powder and mix it well.Put off the flame.
  • Serve it warm.





  • After adding the thick coconut milk,do not boil it for long time.
  • Instead of making round balls,the dough can be rolled into oblong shape.
  • After adding the rice flour to the boiling water stir it continuously to avoid lump formation.

Enjoy................

themed under vegan sweets in Blogging marathon Paal Kozhukattai - Version 2


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more