Simply put, paal kozhukattai is a lightly sweetened pudding of rice flourdumplings cooked in milk or coconut milk or a combination of both, and flavored with cardamom
some Rice flour for dusting. For my Diwali Faral, along with Besan Ladoo I made these Fresh Coconut Karanji/Gujiya as they are my hubby's absolute favorite
All you have to do is simply combine the flourwith water and knead it to form a smooth dough. Nowadays, ready-made sticky rice flour has become more accessible in the nearest supermarkets and Asian stores
Do the same with the rest of the flour and puranam. My mom, my Mil and almost everyone I know of have been making the kozhukattai covering out of rice flour until few years back
Do the same with the rest of the flour and puranam. My mom, my Mil and almost everyone I know of have been making the kozhukattai covering out of rice flour until few years back
Add the coconut mixture to the flour mixture and gently fold together with spatula. In a large bowl, mix flour, sugar, baking powder and salt until well blended
Sihi kadubu withcoconut jaggery filling is ready to offer to Lord Ganesha. My vacationing is appropriately planned to match with festivals this year because I could enjoy most important ones with my beloved family
The dumplings are lightly sweet, with the coconut providing just the right amount of texture. Traditional kozhukkatai is made with rice flourwith some freshly grated coconut and crushed cardamom added to the dough
We make this dish with rice flour, grated coconut, jaggery and cardamom powder. After boiling, add the rice flour and salt in parts and mix well with a spoon
Pithe made with freshly ground rice taste completely different from the ones that are made with store bought rice flour, as these are superfine in texture, similar to regular wheat flour
