Made Paal Kozuhukattai, a delicacy from the Chettinad Cuisine. This dessert is not only delicious, it is also pleasing to the eyes. The tiny pearl like rice balls, are cooked in milk and coconut milk; and sweeten with jaggery. The subtle flavour of coconut milk and jaggery is just perfect. I had liquid Date Palm Jaggery, and I choose to use that, which enhanced the flavour to another level. Just Bliss!!!
Here’s how I have made….
Things needed….
For the Rice balls…..
1 cup……….. Rice flour
1 tsp ……….. Ghee
1 cup ………. Milk
1 cup ……….. Water
A Big pinch of Salt
For the Creamy Milk Sauce…..
1.5 cup……….. Milk
1.5 cup……….. Coconut milk
1 cup …………. Jaggery syrup( I have used Liquid Date Palm Jaggery)
Here’s how….
Mixed together rice flour, a cup of milk, water and a pinch of salt, so that there is no lump.
Added ghee to the above mix and cooked over low flame, till it formed a dough. Switched off the flame, and allowed it to cool a bit.
Pinched off a bit of the warm dough and rolled between palms into a tiny ball. Finished making balls with the rest of the dough .. Kept aside.
In a heavy bottomed pan, boiled 1.5 cup milk.
Once boiled, reduced the flame and gradually added the rice balls to the milk.
Covered and cooked the balls till soft.
Next, added the coconut milk, reduced the heat and simmered it for 5 minutes.
Added the cup of liquid Date Palm jaggery… stirred well and simmered just for a minute.
Turned off the flame…. Covered and let it rest for a while.
Creamy, coconut flavoured, sweetened with Date Palm Jaggery…… Paal Kozhukattai is ready to be served.
Heavenly!
Gourmet Sushmita 