About
It is a popular South Indian or Andhra cuisine dessert recipe made with rice flour, jaggery, and full cream milk. It is most commonly known as Undrallu Payasam or Undrallu Kheer as it is made with 2 main ingredients. Basically, the dessert is made with Undrallu or rice balls and payasam or milk jaggery pudding. It is a popular dessert recipe made specifically during auspicious occasions like Ganesh Chaturthi or Krishna Janmashtami and served as offerings and Prasadam. There are many types of Undralla Payasam or Paal Kozhukattai from its authentic traditional recipe. The authentic recipe is made with just milk and soft rice dumplings with sugar for sweetness. However, the most popular way is to make it with jaggery for the dark brown color of the dessert. The other popular variant is to be made with coconut milk as an alternative to regular milk. This can also be termed as vegan dessert for those with dairy allergies.Step-by-step
1
Firstly, in pan take 1½ cup water, 1 tsp ghee, ¼ tsp salt, 2 tbsp jaggery and get to a rolling boil.
2
Once the water comes to a boil, add 1 cup rice flour.
3
Keeping the flame on low, mix well until the rice flour absorbs water.
4
Cover and rest for 2 minutes.
5
Now knead the dough smoothly making sure there are no lumps.
6
Make small ball-sized balls and keep them aside. If the dough is sticky, use rice flour to rub.
7
In a large kadai take 2 cup water, 2 tbsp chana dal and ¼ tsp salt.
8
Boil for 5 minutes or until the dal is cooked well.
9
Now add 1 cup jaggery, 2 tbsp coconut, and mix until the jaggery is well combined.
10
Further, add prepared rice balls, cover, and boil for 5 minutes.
11
Once the rice balls are cooked well, add rice flour slurry. Take a small piece of rice four dough and mix well with water making sure there are no lumps.
12
Continue to cook until the payasam thickens slightly and turns glossy.
13
Cool the payasam completely, before adding 1 cup milk and ½ tsp cardamom powder.
14
Now in a pan heat 2 tbsp ghee. roast 2 tbsp cashew and 2 tbsp raisins until they turn golden brown.
15
Pour the nuts over payasam and mix well.
16
Finally, enjoy **Undralla Payasam Recipe chilled or slightly warm.
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Notes
- Firstly, make sure to add milk only after the payasam is cooled. else there are chances milk to split.
- Also, jaggery can be replaced with sugar for variation.
- Additionally, boil the rice balls before adding jaggery so that the rice balls are cooked from the inside.
- Finally, Undralla Payasam Recipe tastes great when fresh coconut pieces are added.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/undralla-payasam-recipe-paal-kozhukattai/