Paal Kozhukkattai

Paal kozhukkattai is a dessert which resembles payasam. Usually coconut milk and jaggery are used in its preparation. But I twisted it a little and added sugar and milk instead. Both the versions taste equally good. My husband liked this very much. I added some coconut flakes along with cashew for the extra crunch. To get the coconut flavour, I added grated coconut in the dough itself. Today is the third day of Blogging Marathon #20 and I am posting under Ganesh Chaturthi Specials. This will make a nice neivedhyam for Lord Ganesha.

1. Boil water along with salt and oil.
2. Add the rice flour, remove from flame and mix with the back of ladle.
3. Add the coconut and mix well.
4. Allow it to cool.
5. When the dough is warm enough to handle, dip your palm in cold water and knead the dough.
6. Pinch small portions and shape them into small balls.

1. Bring water to boil.
2. Add the prepared kozhukkattai into the boiling water.
3. Wait until it cooks. Do not stir until cooked otherwise the balls will crack.
4. When the balls become firm, add milk and bring it to boil. 
5. Let it boil until the paayasam thickens.
6. Add sugar and cardamom powder.
7. Let it boil for another 5 minutes.
8. Heat ghee in a separate pan. Add the cashew and coconut flakes.
9. When they come to golden brown, add it to paayasam and remove from flame.
10. Serve at room temperature.

You can view all the recipes from other bloggers taking part in BM here