Paal Kozhukattai / Milk & Rice Pudding ( பால் கொழுக்கட்டை )

Paal Kozhukattai / Milk & Rice Pudding 

( பால் கொழுக்கட்டை )

                                   

Ingredients:
Raw Rice ( பச்சரிசி )  - 1 cup
Milk  ( பால் )  -  1 liter
Jaggery ( வெல்லம் )  - 1 1/2 cups ( pounded to fine crumble )
Cardamom Powder ( ஏலக்காய்பொடி )  - 1/2 tsp
Grated Coconut ( துருவிய தேங்காய் )  -  3 tbsp

Steps:

Clean and soak rice for minimum an hour.

In a blender add soaked rice and sufficient water to make it a fine paste.

Transfer to a clean white cotton cloth to absorb excess water from the rice paste.

Roll it on and you can see that it will form a soft dough. 

Remove from the cloth before it becomes too dry.

Knead well to form a smooth dough.

Grease your palm , pinch a small portion of the dough.
Make tiny, tiny balls and roll into thin strips / thin cylindrical shapes using your palm.

Alternatively you can use a hand press mould to get thin strips and cut into desirable lengths using a knife.

In a  wide heavy bottomskillet / wok , add milk and let it boil

To the boiling milk, slowly add in the rice flour strips / kozhukattai.
Do not stir for the first few minutes. This will let it to cook with the shape in tact and not form clumps 

Turn flame to medium to low heat. Stir well so as the rice kozhukattai does not settle at the bottom.

When the rice strips float and looks glossy it is time to add the powdered jaggery.
Mix well and allow it to cook for 3 more minutes.

Now add powdered cardamom and switch off the flame. 

Add the grated coconut, mix well. The dessert is ready to serve.

My Notes:

I have followed the traditional way of soaking and grinding the rice. This gives a soft texture of the dessert and also the milk and sweetness is well absorbed in the cooking.

 You can also use the dry rice flour for a quick fix. Dry roast the flour until fragrant,make sure the colour of the rice flour does not change to light brown. Keep the flame low and stir continuously. Let it cool. Boil 2 cups of water, add a pinch of salt. Slowly add in the rice flour stirring vigorously in one direction. Cook for a few minutes. When the dough does not stick to your fingers switch off the flame. When it is warm, grease yr palm and knead well. After few minutes, prepare the kozhukattai. 

My Mother and Mom-in law prepare soaking rice. My in law prepare this for kozhatheiva vazhipadu every year at home once on the last friday of thai month( mid Jan ) and aadi ( mid July) month of tamil calendar. She also prepares during special occasions like prayers before wedding with bride and groom dresses and Mangalyam- the nupital string. Not to mention an all time favorite of all in the extended family.

Rice cooked fully in milk sweetened with jaggery and spiced with cardamom gives a different level of taste..;)) A simple dish with great taste especially after it has been offered to God. 

I had prepared this dish 2 months back on thai velli and was on draft for posting. So finally done.

Enjoy one of the traditional South Indian dessert.