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

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

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/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more