Step-by-step
1
firstly, in a bowl take 1½ cup of rice flour. use roasted flour or idiyappam atta.
2
add 1 tsp ghee, ¼ tsp salt and mix well.
3
now add 1½ cup hot water in batches and mix well.
4
mix until the flour turns moist.
5
cover and keep aside for 5 minutes.
6
knead the dough when the flour is still warm.
7
knead to a smooth and soft non-sticky dough.
8
now roll small ball-sized balls and keep them aside.
9
in a large kadai take 3 cup of water and get to a boil.
10
once the water comes to a boil, add prepared rice balls.
11
boil for 10 minutes or until the rice ball is cooked well.
12
further, add 1 cup of milk and boil until the milk thickens slightly.
13
also add ¾ cup sugar, ½ tsp cardamom powder, and a few saffrons.
14
boil for 5 minutes or until everything is well combined and flavours are absorbed.
15
turn off the flame and add ¾ cup coconut milk. mix gently.
16
finally, enjoy paal kozhukattai when it is still warm.
Video
Notes
- firstly, the thickness of milk thickens once cooled, so adjust the consistency before serving.
- also, adjust the amount of sugar to your choice to make it sweeter.
- additionally, adding saffron gives a nice flavour and colour to the paal kozhukattai.
- finally, paal kozhukattai recipe can also be prepared with jaggery instead of sugar.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paal-kozhukattai-recipe-paal-kolukattai/