Paal Kozhukattai

Kozhukatta or Kozhukkattai is a popular South Indian sweet dumpling made from rice flour, with a filling of grated coconut and jaggery, and is similar to Modak made in other parts of India. Usually eaten as a form of breakfast or as a snack along with tea. In Tamil Nadu the dish is traditionally associated with the Hindu God Ganesha, and prepared as an offering on the occasion of Vinayaka Chathurthi. In Kerala it is also popularly associated with Oshana Sunday eve celebrations of Saint Thomas Christians. Paal Kozhukattai is milk, Jaggery based and is prepared for Krishna Jayanthi.
Now lets prepare Paal Kozhukattai and fill our Tummy.

                                 Paal Kozhukattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Rice flour - 1 cup

Salt - needed

Sesame oil - 1tbsp

Jageery - 1/2 cup

Milk - 1.5 cups

Desicated coconut - 1.5 tbsp

Cardamon Powder - 1/4 tsp

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 Method:

• First You need to prepare the Rice flour.
• Steps : 
1.Soak the rice for at least 2 hours and drain the water, spread it in a clean cloth or news paper to absorb the excess water.
2.Grind it to a fine powder in a mixer.
3.Sieve the flour(you can add the remaining coarse rice to the next batch grinding). Dont rub and sieve. Do it gently. 
4.Boil water 1.5 cups and 1tsp sesame oil in a pan and when it very hot add it to the flour-salt mixture and blend it well. Mix it well to form a dough, then knead it with your hands when heat is bearable and form a soft smooth dough.





• Roll the dough into small balls (gooseberry sized) by greasing your hands. Now grease idly plates with sesame oil and places the balls on the plate and steam cook it for 15 minutes maximum. 
  
• Meantime, take a pan and add the jaggery and 1/2 cup water and allow it to boil. Filter it for impurities when jaggery is fully dissolved and keep boiling. Add cardamon powder, desicated coconut to it and mix well. Now add milk (the milk should not be hot) to it and mix well.
  
• Keep boiling it on a slow flame. Now when the balls are ready (they will look shiny and when your prick it with a fork the dough wont stick to the fork) take it out from the idly plates and drop them slowly in the boiling milk. 

• Now keep boiling the balls in milk for 10mins. Switch off the flame and serve it hot!!!