Paal Kozhukattai ( Riceballs in jaggery) | பால்கொழுக்கட்டை Ingredients: 1 cup idli rice soaked in water for 5-6 hours 2 cup powdered jaggery 1/2 cup grated coconut 1/2 cup thick coconut milk 1 tsp cardamom powder 1 Tblsp sesame oil 1 tsp ghee Direction: Grind the soaked rice using a mixie finely to a Dosa batter consistency, keep it aside. Heat a medium sized bowl with 1 1/4 cup of water in it. Add the jaggery into it. Boil it well until the jaggery dissolves completely. Off the heat and let it be for a while to allow the small dusts settle at the bottom of the bowl. Strain the cleaned jaggery water and keep it aside. Heat the ghee in a pan and add grated coconut, roast it until it becomes brown in color. Now heat the sesame oil in a wide pan over medium heat. Pour the ground rice batter and stir constantly. It will become a soft dough. Knead it gently and make it like a chapathi dough. Divide into equal parts to make small marble sized balls and a mix of oval shaped too. Boil 4 + 1 cups of water in a pan. (for 1 cup rice 4 cups water and extra 1 cup) Add all the rice balls into the pan, allow it to boil for 30-35 mins with an occasional stir. Like how the conjee forms when boiling rice, the same way the slimy water forms. Once done add jaggery water and stir. Then add cardamom and roasted coconut into it, stir. Close the pan for 15 mins, until the jaggery become thick. Now add the coconut milk and stir well. The delicious Paal kozhukattai is ready to serve. *********************************************** pls "Like" & "subscribe" my channel for yummy recipes... http://www.youtube.com/c/user/JoKitchen for more delicious recipes like my facebook page: https://www.facebook.com/jokitchencom/ *********************************************** PLEASE GIVE FEEDBACK, LIKE AND SUBSCIRBE THE CHANNEL:) DO FOLLOW OUR FACEBOOK PAGE FOR MORE RECIPES: https://www.facebook.com/jokitchencom/
Paal kozhukattai in Tamil | பால்கொழுக்கட்டை | How to make kozhukattai | Jo Kitchen - YouTube |
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| How-to & Style | Upload TimePublished on 24 Jan 2018 |
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