Paal Kozhukattai / Rice Dumpling in Jaggery and Milk Sauce is a famous sweet / dessert in the region of Chettinadu.
It has various versions like some make it with coconut milk alone, others with the combination of coconut milk and dairy milk (Cow milk) and some with cow milk alone.
This version has grated coconut and the base is completely made with cow's milk.
After a long gap of blogging i want to restart it with sweet note that i have been blessed with a girl baby and now she is almost 9 months old :)
And i have seen people making this Paal Kozhukattai for Janmashtami / Krishna Jayanthi so i thought of making this recipe for my virtual friends to inform you all about my angle's birth.
Rice Flour - 1 cup
Ghee - 1 teaspoon
Milk -1 cup
Water - 1 cup
Salt - to taste
Jaggery - 3/4 Cup
Coconut - 1/4 cup
Milk - 1 cup
Cardamom Powder - 1/4 teaspoon
In a shallow frying pan boil a 1/4 cup of milk with 1 cup water.
When it turns to boiling point add the Rice flour, Salt and mix well until it forms a mass.
You have to keep the flame in simmer until you get the desire consistency of the dough.
Now switch off the stove and take the dough, coat it with ghee to avoid drying.
Also you can cover the dough with wet cloth until you roll it to small balls.
Roll the dough in to small ball shape.
Meanwhile Powder the jaggery and add it to water just to immerse and heat it.
When it dissolves just filter and keep it aside.
Now take a pan and boil 1/2 litre milk.
Once it achieve boiling point simmer the flame and add the rolled balls into the milk slowly.
In few minutes, once the balls get cooked well it starts to float on the milk.
Now if you want the sauce to be thick then just disolve 2 teaspoon rice flour in water and add it to the milk and stir well.
Now you can add Grated Coconut , Cardamom Powder and Jaggery syrup.
After adding Jaggery Syrup switch off the stove immediately.
This can be served hot or as cold dessert.