Pal Kozhukattai Recipe-Famous Tamil instant evening recipe
Paal Kozhukattai is a very popular Tamil Nadu sweet/dessert prepared with Sugar and milk.This is an authentic recipe in which the dumplings are prepared by soaking and grinding rice. It tastes great and is simple to prepare. Today we will learn how to prepare Paal Kolukattai following this easy recipe.
How to make Pal Kozhukattai
Prep time - under 15 mins
Cook time - under 30 mins
Serves - 2
Ingredients needed for Rice balls
Parboiled rice - 1/2 cup
Salt a pinch
Ghee - 2 tsp
Ingredients needed for Sweet sauce
sugar - 3/4 cup
Thin milk - 2 cup
Cardamom powder - 1/4 tsp
Preparation of sugar syrup
Wash and soak rice for 2 hours. Grind it to a fine paste adding little water and a pinch of salt. Rinse the mixie with little water and add to it.
Melt sugar adding 2-3 tbsp of water in low heat.Once it melts, switch off the flame and filter it to remove any impurities.
Method for preparing Pal Kozhukattai dough
Take a kadai or pan (preferably non stick) pour the batter, melted ghee and switch on the flame. In medium heat, keep stirring the rice batter continuously to prevent formation of lumps until it starts to leave the sides of the pan. Switch off the flame.
How to make Pal Kozhukattai
Prep time - under 15 mins
Cook time - under 30 mins
Serves - 2
Ingredients needed for Rice balls
Parboiled rice - 1/2 cup
Salt a pinch
Ghee - 2 tsp
Ingredients needed for Sweet sauce
sugar - 3/4 cup
Thin milk - 2 cup
Cardamom powder - 1/4 tsp
Preparation of sugar syrup
Wash and soak rice for 2 hours. Grind it to a fine paste adding little water and a pinch of salt. Rinse the mixie with little water and add to it.
Melt sugar adding 2-3 tbsp of water in low heat.Once it melts, switch off the flame and filter it to remove any impurities.
Method for preparing Pal Kozhukattai dough
Take a kadai or pan (preferably non stick) pour the batter, melted ghee and switch on the flame. In medium heat, keep stirring the rice batter continuously to prevent formation of lumps until it starts to leave the sides of the pan. Switch off the flame.
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| Pal Kozhukattai Recipe |
When it is warm, grease your hands with a little ghee and knead it to soft pliable dough.(keep the dough covered with a damp cloth to prevent it from drying. The dough will not stick to your hands, if it is cooked well.
Make small balls like gooseberry out of it and keep it ready.(that's a close up shot of the ball, so it appears big). If the ball are big, they will take more time to get cooked and they will taste bland in the dish. So make small sized balls.
Boil 1 cup of thin milk, when it starts boiling, reduce the flame and add the balls gently.The balls should be immersed in the thin milk. If not, add more thin milk. Do not stir it for the first few minutes. Then stir gently and cook in medium low flame for 5-6 minutes or until done. (the balls will change color and start coming to the surface when they are cook. You can even taste the rice ball and check if they are cooked)
Now add the thick sugar water, cardamom powder and cook for a few more minutes until it becomes slightly thick and saucy.
It will thicken a little as it cools down. Enjoy Pal Kozhukattai warm or cold!!
Make small balls like gooseberry out of it and keep it ready.(that's a close up shot of the ball, so it appears big). If the ball are big, they will take more time to get cooked and they will taste bland in the dish. So make small sized balls.
Boil 1 cup of thin milk, when it starts boiling, reduce the flame and add the balls gently.The balls should be immersed in the thin milk. If not, add more thin milk. Do not stir it for the first few minutes. Then stir gently and cook in medium low flame for 5-6 minutes or until done. (the balls will change color and start coming to the surface when they are cook. You can even taste the rice ball and check if they are cooked)
Now add the thick sugar water, cardamom powder and cook for a few more minutes until it becomes slightly thick and saucy.
It will thicken a little as it cools down. Enjoy Pal Kozhukattai warm or cold!!
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| Pal Kozhukattai |
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