Thursday, February 26, 2009

Paal Kozhakattai

This is one of the oldest recipe. My mom used to do it. I tried it out and my children liked it.

Rice flour - 1/4cup
Water - 1/4cup
Milk - 1/2 litre
Cardamom - 2nos
Saffron - little
Badam & pista - little
Sugar - 1/4 cup
Oil - 2tsp

1. Soak saffron in milk and keep aside.
2. In a bowl add the rice flour and to it add a spoon of sugar, water and mix without lumps.
3. In a heated kadai add 2tsp of oil and pour the rice water. Mix thoroughly till it becomes a mass, avoid lumping at any stage. Allow it to cool.
4. Apply little oil in the hands, mix the rice dough nicely and shape them into small small balls. Then steam them for 5-8min. Allow them to cool.
5. Meanwhile in a heavy bottom vessel, boil milk for 10-15min, add powdered cardamom and saffron milk. Then add the rice balls and allow it to boil. The balls will start to float. Then add the sugar and allow to boil for 1-2min. Must use a flat laddle to turn the balls in the milk, otherwise the rice balls will break and disintegrate in milk. It can be served hot or cold. Serve them in cups decorated with badam, pista bits.
Before adding sugar, a portion can be taken out in bowls and Equal or other artificial sweetners can be added and given to diabetes patients. Traditionally it is made with jaggery and a bit of coconut milk. But due to health reasons i didnt use coconut milk.
This is my submission for Rice/Wheat sweets & Diabetic friendly sweets - Hosted by Mythreye of Paajaka Recipes.

1 comment:

Mythreyee said...

Great entry. I love this recipe. Amsamaa irukku.