Recipe Pal kozhukattai
Posted by Shankar MrsGowri on 09/01/2015
I am a big fan of this sweet from my child hood. When I am carrying my elder one all asked what you to eat.... I said this sweets name every time. Here it's my amma's recipe....enjoy it.
For Rice balls:
Raw rice flour - 1 cup
Water - 1 1/4 cup
A pinch of salt
Gingly oil - 1 tsp
For pal :
Jaggery - 3/4 cup
Thin coconut milk - 1 cup (approx 200 ml)
Thick coconut milk - 1/2 cup
Dry ginger and ellachi powder - 1/2 tsp
( very good for cold and nenju kabam)
Method: Pour water in a pan add a pinch of salt. When it starts boiling add 1tbsp gingly Oil. Add the flour slowly to the boiling water and give a quick stir switch off the flame and keep the pan closed for 5 mins. After 5 mins open the pan and knead the dough when it is warm. It will become more soft. The dough should not stick your hands if it is fully cooked . Grease your hands with ghee or oil and make small balls . make medium size balls . not too small a seedai... Some times it will dissolve in coconut milk. Boil one cup of think coconut milk (2 nd milk ) when it starts boiling add the balls . they should be immersed in coconut milk. Stir gently after 5 mins (otherwise it will break) ... Cook in medium flame for 6-7 mins. The colour of the ball will change when it's cooked. Make thick jaggery water (boil jaggery in 1/4 cup water and filter it). When the rice balls are fully cooked you can add the thick jaggery juice to it. Add the elachi and dry ginger powder and cook for 4-5 mins... It will turn thick. Now add the thick coconut milk (1st milk). Give a gentle stir and switch off the flame. do not allow it to boil after adding coconut milk. Place the cashews and fried coconut scrap to the pal kozhukattai. Serve hot. U can also refrigerate it and serve chilled ... And the refrigerated kozhukattai will give different taste. As we are adding dry ginger powder to it .. It gives a good relief for nenju kabam and severe cold.