Happy to blog after a long break. For the month of February I am hosting the SNC challenge on behalf of Southern Team. Everyone is aware of this wonderful event running by Divya Pramil of You too can cook Indian Food . If not please click the link here to join.I thank her for giving me this opportunity. This time I am challenging the Northern team with a South Indian delicacy Paal Kolukattai .
And coming to the recipe this is one of my hubby’s favourite sweet.I learnt this from my grandma.My grandma will usually soak the rice for 2 hours and grind it without adding much water using a grinder.Then she will cover the thickly grounded dough with a cotton towel to absorb excess water .Then she will spread a dhoti and we all including my brothers will sit around and roll them as tiny balls , sometimes playing with the dough as we were small those days. Usually she will make a lot to share with relatives . Thinking of those days really makes me happy .I know this is a long process but the result really worth . Here I used rice flour to make the process easy. The only thing is you should never leave the stove unnoticed while making it as it will easily get burned. And am sure you will all enjoy this yummy kolukattai. Lets see the preparation….
Rice flour – 2 cups
Coconut – 1 big sized
Sugar – 1 cup
Cardamom powder– 1/4 tsp (optional)
Salt as needed
Shred the coconut and extract the coconut milk.Take one glass of the first thick milk and keep aside.Then extract the rest as thin .
Take the flour in a wide bowl and add required salt for the flour(I added 1/2 tsp) and use enough water to make a soft dough.(Don’t make it hard else it will be hard to roll to kollukattai . If you made it sticky you can cover it with a cotton cloth to observe excess water.)
Spread a cotton towel or a dhoti (vesti) . Apply oil on your palm and take a small amount of dough in your hands and roll them in to kolukattais (as shown in the picture) .Roll the rest as same and as small as possible in desired size,if you roll it in to big size then it may taste bland when cooked in coconut milk.
Allow the rice balls to dry in the room temperature ,it will take 2 hrs ( Don’t let them dry under the fan or in sunlight as it will make the rice balls harder and will not cook easily.Just keep in room temperature for few hours ) .
Transfer the rice balls in to a plate ( you can see mine is completely dried ).Set everything ready to make pal kolukattai.
Take a kadai and pour the thin coconut milk and allow it to boil.
Keep in medium flame and add half of the rice balls and don’t disturb them for 2 mins and slowly use a laddle .
Now add the rest of the rice balls and let it boil for another 2 mins and stir it with a laddle .
Allow them to boil in medium flame for 7-8 mins (untill the rice balls get cooked , stir in between to avoid sticking).
Now add the sugar and a pinch of salt and allow to boil .
The sugar will dissolve and the consistency will become thin , allow to boil for another 8 mins untill you get a thick consistency , Stir in between to avoid burning .
Now pour in the thick coconut milk and give it a stir and switch of the flame.
The yummy paal kolukattai is now ready to taste…
- I didn’t add cardamom powder as in my family we love this dish with full coconut flavour.If you like to add then add it while adding sugar.
- Always roll the balls in tiny shape .
- And let them dry only at room temperature.It will take few hours.
- Some like to add jaggery in the place of sugar. But I like the sugar version.
So here is the challenge, Prepare this paal kolukattai and link it to the linky tool given below. In case of any doubt, feel free to mail me to
Best of Luck to all Northern Friends.
Tamilarasi Sasikumar .
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