My daughter loves paal kozhukattai very much. That too she will always ask for more dumplings in her bowl. Because she loves the soft rice balls. How to get the balls so soft?…Its simple, but we need to follow some simple steps. Lets see those steps..
- Idiyappam flour or raw rice flour (store bought) – 1 cup ( 150 gm)
- Milk – 250 ml (Boiled without adding water)
- Coconut milk (thick) – 1/4 cup (I use store bought here and its optional to add coconut milk)
- Jaggery – 3/4 cup
- Grated coconut – 4 to 5 table spoon
- Cardamom powder – 1/4 teaspoon
- Water – 2 cups (300 ml)
- Oil – 1 tablespoon
1.Add 2 cups of water to a pan (non stick will be better). And add 1 tablespoon of oil to it.
2. When water starts to boil add Idiyappam flour to it.
3. Immediately after adding the flour stir it fast in circular motion. Keep stiring so that no lumps are formed.
4. Within 1 to 2 minutes the flour absorbs water and it will roll like a ball without sticking to the pan. This is the perfect texture. Switch off the stove. This procedure is to get dumplings very soft. Transfer the cooked flour ball to a plate.
5. Now make small balls (like very small gulab jamun balls) as small as possible. If you want, grease your palm with ghee or oil to roll the balls.
6. Add boiled milk to a pan. After 5 minutes add the flour balls and jaggery to it. Add slowly, so that hot milk will not splash on you.
7. Allow them to boil for 7 to 8 minutes or until the balls gets soft in the milk mixture.
8. Now add coconut milk to the mixture.
9. Let it boil for 2 to 3 minutes. Add grated coconut and cardamom powder.
10. Paal kozhukattai will get thicken when it cools down. So its better to switch off the stove in little thin consistency. Paal kozhukattai is now ready to be served.
You can have it hot or you can refrigerate and serve chill. Enjoy.