Tuesday, July 15, 2008
Pal kozhukattai(Rice dumpling in jaggery syrup)....an authentic South Indian delicacy is something thats served as a dessert.My grandmothers used to make them so nicely that I enjoy them without caring how they were made.But today ,I determined to learn and make it for you all readers..
Though it takes a lot of effort,its definitely worth making it often..
You will need:
1 cup par boiled rice(puzhungal arasi) ..Soaked for an hour , drain them completely ,ground them finely and seive it
1/2 cup of jaggery
1/4 cup grated cocunut
1/2 cup thick coconut milk
2 teaspoon ghee
Note: Im using store bought coconut milk which is very thick.You can extract coconut milk even at home.Grate one whole coconut and add 1 cup of warm water to it.Grind ,squeeze n strain the coconut .You will get the 'first coconut milk' which is very thick.Keep it seperately.Add 1/2 cup of warm water to the squeezed out coconut and repeat the procedure ,you will get a diluted form ,'the second coconut milk' which you can use to boil the kozhukattais instead of water as I have used in the recipe.
Add a pinch of salt and 1/2 cup of water to the seived rice flour to make a dough in the consistency that you can make balls..
Make the balls too small as shown in the figure..
Bring 1/2 cup of water to boil , dissolve the jaggery and strain.This is done to remove the impurities from the jaggery.
Bring 1 cup water or 'second coconut milk' to boil .Add the kozhukattais in batches.Do not drop them altogether or they may break.
Once all the dumplings are boiled enough..Add the jaggery syrup,grated coconut and the coconut milk (the first coconut milk) to the dumplings.
Let it bubble .You can have them bit watery or in a thicker consistency ..
Depending on your preference you can remove from the fire.Remember,the dish becomes bit thicker once it get cooled down.
Heat the ghee and roast the cashew.Add the cashews with the ghee to the kozhukattais.Add the powdered cardamom.Mix well..
Serve chilled or hot!