Name: Paal Kolukattai recipe by Uzma Khan at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup rice flour; 1 pinch salt; 1 and 1/2 tsp oil for kneading dough; 2 cup milk; 1 and 1/4 cup jaggerry or adjust according to taste; 2 pinch green cardamom powder; Few saffron strands; 1 cup thick coconut milk

ABOUT Paal Kolukattai RECIPE

Ganesh Chaturthi is a just around the corner. Paal Kolukattai is a traditional and festival recipe to serve Lord Ganesha. A delicacy from Chettinad region in which mini rice balls cooked with coconut milk and jaggery use as a sweetner.

Ingredients Serving: 4

1 cup rice flour
1 pinch salt
1 and 1/2 tsp oil for kneading dough
2 cup milk
1 and 1/4 cup jaggerry or adjust according to taste
2 pinch green cardamom powder
Few saffron strands
1 cup thick coconut milk

Instructions

Roast the rice flour on low flame till pleasant smell comes when done rest to cool
Add salt in roast flour and mix well
Now add boiling water gradually to knead the dough. Consistency should be idiyappum dough, when done grease oil to smooth and keep aside to cool
Other side melt the jaggery with little amount of water and strain all impurities and keep aside
When dough is cool prepare a small balls of this
Now prepare a steamer and keep the balls and steamed till soft and fluffy (Reserve 2 balls for next step) when balls done transfer in a plate and left aside
Now take 2 reserve rice balls, mash in some water and mix nicely no lumps remaining and prepare a liquid consistency mixture
Now boil the milk in a vessel add cardamom powder and saffron and stir till flavour and colour completely Incorporated
When colour of milk changed add rice mixture and allow to boil it
Now add strained jaggery mixture and continue cook
After a minute add steamed rice balls in it and again boil
When milk is thickend well switch of the gas and Add thick coconut milk in it and mix well
Now Chettinad Special Paal Kolukattai is ready to serve.

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