Monday, February 4, 2013

Pal Khozukattai.........SNC Challenge


This is  my 2nd challenge . I am from northindian group.I really enjoyed it very much by meeting so many blogger friends, visit their blog and see how they cook their  challenge. I attended many other group but here i feel like homely as every body of this group visit each other's blog. i hope in future i get the same response.I am thankful to Divya for starting a wonderful event. This week Tamiskitchen give the challenge to Northindian group-dumpling in sweet coconut milk.Sanoli has given peas kachori and dum alloo to southindian team



 I thanks her for sharing this recipe with us. whenever i saw this recipe i was tempting to make it but never tried. it looks like rasgulla. she has a nice space of Delicious recipes her southindian dishes are super .So visit her blog to enjoy the taste of southindia.
      Here i make certain changes but i have one question that this khozukattai do not absorb sugar much if there is any sepcial tip for this pl tell me .



Ingredients 
coconut or milk-1/2 piece
rice flour-1cup
sugar 3/4 cup
saffron-pinch off
caradomn powder-pinch off(optional)
extract o coconut-2tbsp
ghee 3 tsp 





Method
shred the coconut  grind it with 1/2 cup water and extarct the i/2 cup thick milk.then add 2cups water and grind in mixi now extract the 2 cup thin milk.
thick milk                          thin milk

Take heavy bottom pan and mix 1/2 cup milk,1 cup water,ghee and the rice flour (add a pinch of salt if u r using 

Heat this in medium flame with constant stirring until the water evaporates and forms a dough.
Add 2tbsp ghee now and knead the dough. The dough should have got cooked almost and this can be confirmed if the dough is non-sticky.  sure that the dough gets cooked)add the  2tbsp of shreded coconut to this dough.

Keep covered and take portions little by little and make tiny balls of desired size. 



Now take 2 cups of thin coconut milk in a heavy bottomed vessel and heat it until lukewarm. Add the sugar and saffron.let it boil.


Add the rolled tiny rice balls in two parts. Add half of the balls and wait until the milk boils again and again add the remaining balls
.
Boil in medium flame for 3 minutes or until the balls float on the top. By now the milk would have gone thicker.

.
Boil in medium flame for 3 minutes or until the balls float on the top. By now the milk would have gone thicker.


Serve hot or chilled as per your wish and enjoy this delightful sweet.


sending to Tamilskitchen


sending to event authentic indian sweet

Indian sweets






45 comments:

  1. That's an simply fabulous recipe....

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  2. very yummy looking paal kozhukatai dear n nice clicks :) well done :)

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  3. Wow awesome I loved the clicks too.. Cute.. The balls do taste a little bland dear, thats the highlight. scooping it with the sweet sauce and eating the bland balls itself is a delight, it does not absorb sugar like rasgullas.. But if you reduce the size of the balls little it may help the balls get a little sugar flavor and also it will get cooked faster.. So I hope this helps :)

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    Replies
    1. thanks Divya or nice suggestion next time i follow ur tips.
      santosh
















      santosh

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  4. Perfectly made.looks yum.love the presentation.

    the sugar doesnt get absorbed.u have mastered it.

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  5. Very well made...They look like mini rasgullas :) Like Divya said, making the balls tiny will help in absorption of flavors :) It is not a easy one to master at the first attempt, but you have made it really well!

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  6. WOW this looks good :-)
    Feel like having one right now !!!

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  7. Guilt free and perfectly tempting,love it

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  8. wow this looks nice.. nice challenge too

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  9. yummy kozhukattai sis and lovely clicks.perfectly made:)

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  10. Pal khozukattai is mouthwatering and perfectly done.

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  11. Yummy preparation, i go with Divya n well made :-)

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  12. Finger licking...
    http://recipe-excavator.blogspot.com

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  13. Looks so pretty and delicious..

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  14. wow very perfect pal kozukkattai

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  15. Wow.....lovely paal kozhukattai. Very tempting dear.

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  16. You hsve done a wonderful job dear :)...Looks cute...
    Once I too made the balls in a little big shape to finish the work soon it tasted very bland so I suggested to make tiny shapes that will really help to get rid of bland taste..anyway it will not absorb sugar but tastes good..

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  17. hailla this looks like rasmalai and addition of kesar makes it look good
    hmm nice tip it wont absorb sugar
    wud keep in mind
    u did wonderful santosh
    btw how was over all taste

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  18. its really good dear.. nice work..

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  19. Wooow..Nice presentation and love the rich creamy texture..

    Saraswathi
    Dish In 30 Minutes - Soups & Salad

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  20. Paal Khozukattai, looks yum. Very nice try and effort. Good creamy look. Like everyone said reduce the size to small tiny balls. It will absorb the sugar to some extent and will be soft also.

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  21. your paal khozukattai looks like a royal treat santosh
    Adhiraacreations
    Healthy recipes

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  22. i just love paal khozukattai...neat presentation,1 st time here nice collection in your blog,when ur free please drop into my space

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  23. fabulous recipe... looks delicious...

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  24. Paal Khozukattai, looks very inviting, never tried it before!

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  25. Love the tough of saffron in this which has added a beautiful colour to the paal k.kattai. Yummy

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  26. very yum kozhukattai.... yes if the balls are smaller it will get absorb sugar inside... well .made dear...

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  27. OMG!! This is looking so very yummy!!

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  29. I love this Payasam. Did try it for some event last year and it was an instant hi among friends..

    So glad to be your new follower here .. See you around :)

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  30. looks so delicious....interesting dish!
    thanks for sharing with the event...

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  31. Lovely presentation is that silver bowl look so traditional.Lovely

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  32. Nicely done. My favorite payasam!
    I add a couple tablespoons of sugar right into the dough. Be prepared to sprinkle additional flour, since the sugar can make the dough slightly sticky. You could also try slightly flattening the balls in the middle, while shaping them.
    At my house, we also add ripe plantain slices (plantains, not the soft bananas) to the coconut milk when the rice balls are around halfway cooked.
    - Anjana.

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  33. delicious and so mouthwatering.. Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes...

    Sowmya
    Event - Authentic Indian Sweets w giveaway
    Event - Kid's delight - Sweet Treats
    Event - WTML w giveaway

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