Paal Kozhukattai / Rice Dumplings in sweetened Milk

                     Due to Ganesh Chaturthi celebrations, this month was filled with kozhukattais everywhere. From the magazines, to TV, to next house aunt, everyone were talking about new kozhukattai recipes. Some of them were really weird even to hear.  We usually make only kaara kozhukattai(savoury) for ganesh chaturthi and this year was no different. Yesterday, I was craving for something sweet & ended up making these yummy lil balls. Recipe adapted from a local magazine.

 

 

Ingredients:
 

Rice Flour – 1 cup
Water – ½ liter + nearly ½ cup to knead the dough
Milk – ½ liter
Sugar – as per taste
Salt – a pinch
Cardamom pods – 3
Desiccated Coconut – 3 tbsp (optional)

Method:
 

Add a pinch of salt and 2 tspn sugar with the rice flour and mix well. I used instant idiyappam flour. Gradually add lukewarm water to this mixture and knead till it reaches chapathi dough consistency.

 Roll the dough into equal sized small balls. Heat water in a wide pan and add the balls. Once cooked the rice balls will rise to the top.

At this stage, add the milk, sugar as per taste, crushed cardamom pods and cook till a rolling boil & switch off. Add the coconut, mix well and serve.

Note:
 

1. The rice balls need to be real small, say like the size of a seedai. If the balls are big, it will be bland to eat.
2. You can switch off the flame once the milk comes to a rolling boil or you can simmer it till the milk thickens. It purely depends on your taste. I like it a bit thick.
3. Adding the coconut is purely optional, but I did.  It adds a yummy flavor.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :) and motions and emotions party and  Pramitha love cooking celebrating 1st blog anniversary, cusine delight's festive treats of original Spotlight event page and 3 F's of Manju's mywonderkitchen.