Paal Kozhukattai is a breakfast recipe enjoyed during festival days. These kozhukattais are cooked inwards kokosnoot milk adding therefore much flavour in addition to taste. When they are boiled the soak inwards all the flavour from the kokosnoot in addition to volition remain soft on the inside. The thickened kokosnoot milk is every bit good creamy in addition to delicious to eat.
Rice Flour / Arisi Mavu – 1 loving cup
Water – 1 1/2 loving cup
Cardamom Powder – 1 tsp
Ghee – 1 tsp
Salt – 1/2 tsp
Sugar – 1/2 loving cup or to taste
Take rice flour inwards a bowl in addition to add together inwards water.
Mix well therefore it forms into a smoothen batter.
Heat a kadai in addition to pour this batter inwards it.
Cook this on depression oestrus stiring constantly therefore it thickens in addition to leaves the sides of the pan in addition to shape into a dough.
Remove the dough into a bowl in addition to allow it cool a little. Add ghee to it in addition to knead into a smoothen dough.
Apply ghee on your fingers. Take modest portions from it in addition to shape into tiny niggling balls.
Now oestrus sparse kokosnoot milk inwards a vessel . Let it come upwardly to a skillful boil.
Once it starts boiling add together the modest kozhukattai inwards the milk slowly.
The milk should live on ever boiling when you lot add together the kozhukattai. So add together the balls slowly.
Let this produce for v mins. Now add together inwards carbohydrate in addition to cardamom pulverisation in addition to mix well. Let this simmer for two mins.
Now switch off the oestrus in addition to add together the thicker creamier kokosnoot milk.
Mix good in addition to serve.
(instead of carbohydrate tin move jaggery )