Wednesday, July 24, 2013

Paal Kozhukattai




Ingredients (serves for 8)

Rice flour - 2 cups + 4 tsp (1 cup size = 150 ml)
jaggery - 1 cup
grated coconut - 6 tsp
salt - as needed
water for making the liquid - 800 ml
elachi powder - a pinch


Method:


  • mix rice flour(2 cups) with water and little salt and make a dough
  • make small round balls and keep it aside
  • heat a vessel with 800 ml of water and let it boil

  • once the water gets boiled, add the rice flour balls.
  • let it cook for few mins. Balls color will get lightly changed and when you press it , it won't be sticky.
  • Crush the jaggery. 
  • Grind the coconut with little water and make a paste
  • dissolve 4 tsp of rice flour in water. 
  • once the balls get cooked, add the jaggery, grounded coconut and watery rice flour mix
  • let it cook for 8 - 10 mins. The liquid will become thicker at this stage.
  • Add elachi and a pinch of salt to enhance the sweetness. If you want more sweet, add few spoons of sugar.


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