27 | August | 2014 | Malar's Kitchen

Tags

Chettinad Palaharam, Coconut milk rice dumpling, Kozhukattai, Pal Kozhukattai, Pal Kozhukattai recipe, Thengai Pal Kozhukattai

Pal Kozhukattai and Pal Paniyaram are both a Chettinad delicacy. I have never tried both of them, so pestered my grandma for recipe 😛 There are 2 ways of preparing Pal Kozhukattai. I have got the simple one 😉 This is made with coconut milk, so a total vegan recipe. I have used the store bought rice flour. I got the Bob Red Mill’s white rice flour and this is totally good.

I did show her the outcome in skype. She said the rice balls needs to be much smaller than what I had prepared. So I got a bit upset. But the balls turned out really soft and tasted perfect. And hubby gave thumbs up 🙂 So I thought let me share it.

Also when I took pictures, it didn’t come out well 😦 I still have lots and lots to improve in my photography. I want to take pictures and show it the way it comes out naturally and I am still working on it.

Ingredients:

Rice Flour : 3/4 cup

Coconut Grated : 1 1/2 cup

Hot Water :1 cups

Warm Water : 3 cup

Jaggery/Gur : 1/2 cup to 3/4 cups (depending on your sweet cravings 🙂 ) Sugar can be used instead

Cardamom : 3 pieces

Salt : 1 pinch

Method:

First coconut milk needs to be prepared. Add 3/4 cup of warm water and grind the coconut in a blender. Remove the first extract in a cup. This the thick coconut milk, keep it aside.
Next add the remaining warm water and remove the coconut milk extract. This will be light.
Now to the rice flour add salt and mix, then add 3/4 cup hot water and mix with a wooden spatula, so that it forms a nice dough. Don’t mix more water. Cool it down.
When it is warm enough make small balls out of it. Make sure to put those balls in a closed container, otherwise it might go dry. If it sticks to your hand, grease your palms with oil and make the balls.
Next heat the thin coconut milk. When it is heated well add the rice balls slowly. Make sure the coconut milk is hot, otherwise the rice balls would melt.
As well don’t mix with any spatula as soon as you put the balls. Leave it for 5 mins and then stir with spatula.
Now add Jaggery or sugar to this. Add cardamom pieces as well. If you use sugar it will be fully white.
Let it boil for 15 mins. Check if the rice balls has got cooked by just pressing it a bit.
Don’t boil it too much, otherwise it might go harder.

Stop and serve warm. This does not require any topping 🙂