Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 1cup |
| Jaggery | 1/2-3/4cup |
| Coconut(grated) | 1/2cup |
| Cardamom powder | 1/2tsp |
| Boiled milk | 1cup |
| Ghee | 1tsp |
| Salt | a pinch |
Method
Boil the water with the ghee and a pinch of salt,mix it with rice flour with the help of wooden spatula and make a dough.Once it becomes hot enough to touch knead it well like a chappathi dough.
Boil about 2-3 cups of water in a wide mouth pan.Take the murukku press with the murukku disc and fill in the prepared dough and squeeze it in the boiling water for one full circle and let it cook and no need to stir.Once the cooked one comes up squeeze the second round and continue the same process for the rest of the dough.
Meanwhile melt the jaggery with water and let it boil for a minute and strain it.Add the jaggery syrup to the cooked kozhukattai and let it boil for couple of minutes.Now add the grated coconut and cardamom powder and switch off the stove.Finally add in boiled milk and give a gentle mix,becomes thick once its cooled down.
Paal kozhukattai is ready.
Enjoy....
- The regular milk can be substituted with coconut milk.
- The dough can be made into small balls instead of squeezing it with murukku maker.
- It can be made with freshly ground soaked raw rice.
- Milk needs to be added in the end.
- Squeeze the Kozhukattais in the water,when the bubble starts coming,otherwise it will break.
Check out my other blogger friends in Blogging Marathon#9. Sumber http://www.naliniscooking.com
