September 4, 2016

Paal Kozhukattai (Wheat flour balls cooked in sweetened coconut milk)

How to make (wheat flour) Paal Kozhukattai


                Here is an all time south indian favorite, esp during Pillayar/Ganesh Chathurthi, only better with wheat flour instead of rice and the addition of sugar to the dough ties it in with the sweetened milk. Thus filling your mouth with some sweetness, even when you bite into the soft balls. Cos' I've tried a few recipes where the milk by itself is delicious, but the balls are just bland with no sweetness whatsoever.  Do try this version, and you will love it. 

                  The playdough Ganesh was a last minute daring attempt & luckily, I remembered the steps I learnt at a workshop the previous year. I'm posting a picture of my skinny Ganesha, for any of you,who wants to give a shot at making one at home with your kids playdough or clay. Have fun unleashing your artistic skills during this festive time of the year.  Sending this entry to Srivalli's CCC #36 :September Week 1.




Ingredients for 8 to 10 servings:

1 cup powdered jaggery
1 cup boiled milk
1/2 coconut milk
1/2 cup ghee
10 cashew nuts, broken
1 tsp elaichi/cardamom powder
1.5 cups water

For making the dough:

1 cup wheat flour
1 tbsp rice flour
1 cup water
2 tbsp sugar
a pinch of salt



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Stove Top Method:

  • Fry the broken cashew nuts in a little ghee on low heat, until its golden in color.
  • Make a thin syrup with the jaggery, by adding a 1/4 cup of water to it and heating on a medium-low heat; until the jaggery dissolves. Filter the syrup & set aside.

  • Dry roast the wheat flour & rice flour, together in a dry pan on very low heat, until it gets hot & roasted. Take care, not to burn the flour.
  • Simultaneously, take about 1 cup of water, in a pan. Add 1 tbsp of ghee, salt and 2 tbsp of sugar to the water and heat covered until it begins to boil.
  • When the water boils briskly and the sugar has dissolved; turn off the heat, & add the roasted flour little at a time & stir with a wooden spatula; until you have dropped all the flour into the water. The end result should be a tight, clump free dough.
  • Transfer the dough onto a workable surface & knead it, as soon as it cools down a bit. spread some ghee on your hand, if needed & knead gently to make the dough smooth. Roll into small balls (about the size of a seedai or about the size of a small blueberry).

  • To cook the kozhukattai's, in a wide shallow pan, boil 1.5 cups of water, by closing the lid. When you see a rolling boil, add half of the rolled kozhukattai's into the water & close the lid again. After waiting for about 2 mins, add the remaining kozhukattai's and close the lid again for a total of 8 to 10 mins on medium heat. Intermittently, you can gently stir with a spatula, taking care not to break the balls.

  • Test a kozhukattai by piercing it with a toothpick in the center to check if it has cooked thoroughly.
  • Now add the jaggery syrup to the pan, gently mix & let it simmer for about a minute. Next add the milk and when it starts to boil add the coconut milk; and wait until the mixture starts to boil again. 

  • Remove from heat, add the cardamom powder and fried cashew nuts. Enjoy it warm or cold.



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