Paal kozhukattai

Paal kozhukattai is a popular chettinad dessert. The authentic paal kozhukkatai has jaggery and coconut milk in it. This is a slightly varied version of the same made with sugar and coconut milk. It's definitely easy to make and ofcourse, a very delicious dessert. i used instant idiyappam flour or rice flour and ready to use coconut milk.

Cooking Essentials

             

         Idiyappam flour                  3/4cup
            Sugar                                  3/4cup + 1tbsp
            salt                                      1tsp
            water                                  1cup
            Diluted coconut milk       1/2cup coconut milk + 1/2cup water
            thick coconut milk           1/2 cup
            Cardamom                        3 crushed
             Whole milk                     1 cup
             ghee ( clarified butter)  As needed for greasing
            Saffron strands               few

How to cook?

• To make the kozhukkatai,  mix the idiyappam flour  with  1/2cup milk and 1 cup water, a pinch of salt and 1tbsp of sugar.
• whisk everything together such that there are no lumps formed.
• Take the mixture in a heavy bottomed vessel and start heating it on the stove and keep stirring continuously and  allow it to thicken. 
• Gradually the mixture will become a soft dough like the consistency of chapathi dough. 
• Now you can switch off the stove and start making tiny balls (the size of a small grape). Grease your palms with ghee to avoid sticking.
• The next step is to boil 1/2 cup of milk with 1 cup of diluted coconut milk in a simmer flame.

• Add the kozhukattai balls to the boiling coconut milk mixture along with sugar. gently toss the balls  with a spoon to separate it from sticking to one another. Once the tiny kozhukattai balls are cooked. they will start to float in the coconut milk and the outer layer appears glossy.Add cardamom powder, and 1/2 a cup of thick coconut milk. Add few saffaron strands and serve it warm:)