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.
- Boil water along with salt and oil.
- Add the rice flour, remove from flame and mix with the back of ladle.
- Add the coconut and mix well.
- Allow it to cool.
- When the dough is warm enough to handle, dip your palm in cold water and knead the dough.
- Pinch small portions and shape them into small balls.
- Bring water to boil.
- Add the prepared kozhukkattai into the boiling water.
- Wait until it cooks. Do not stir until cooked otherwise the balls will crack.
- When the balls become firm, add milk and bring it to boil.
- Let it boil until the paayasam thickens.
- Add sugar and cardamom powder.
- Let it boil for another 5 minutes.
- Heat ghee in a separate pan. Add the cashew and coconut flakes.
- When they come to golden brown, add it to paayasam and remove from flame.
- Serve at room temperature.
You can view all the recipes from other bloggers taking part in BM here