by Pallavi Purani

Steamed Rice balls in Coconut Sauce / Pal Kozhukattai

This was the 4th challenge of the SNC group and Tamil had put up for us this mysterious dish. πŸ™‚ Thanks Divya for the group and its challenging recipes.

For feb here are the challengers:

North team’s host Sanoli from Sanoli’s recipes- Green pea kachori with dum aloo click here

South teams’s host Tamil from Tamil’s kitchen- paal kozhukattai Β click here

Since I am from the north team I made the Pal Kozhukattai and the pati ate it like it was popcorn.Β He is more fond of coconut. I dont like it that much but I do use it often while cooking.

Here is Tamil’s version and recipe with a pictorial tutorial.

Print Recipe
Steamed Rice balls in Coconut Sauce / Pal Kozhukattai
This was the 4th challenge of the SNC group and Tamil had put up for us this mysterious dish. πŸ™‚ Thanks Divya for the group and its challenging recipes.
Course dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
portion
Ingredients
Course dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
portion
Ingredients
Instructions
  1. Boil 1 1/2 cup of water, teaspoon of oil with Salt. Reduce the flame and add the flours and mix well with spoon. Switch off the flame and leave it for 3-5 mins. Apply oil on your hand and mix the dough well.
  2. Make a Soft Dough.
  3. Grease the palms with oil and make small balls from the dough.
  4. Keep in the oiled steamer tray and steam for about 10-12 min.
  5. In a sauce pan, heat the milk. Add sugar and stir until mized.
  6. Lower the steamed balls and let them cook until they float. Cook on a medium flame [This should take about 15 min.
  7. Once they float, add the coconut milk and the flakes.
  8. Cook until the sauce thickens.
  9. Once done, you may garnish with dry fruits if you desire.
  10. Serve warm or cold. Steamed rice balls Finished product with cardamom powder


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