Paal paniyaram / பால் பணியாரம்

Paal Paniyaram

பால் பணியாரம்

Ingredients:
Urad Dhal (உளுந்தம் பருப்பு )  - 1 cup
Raw Rice ( பச்சரிசி) - 1/3 cup
Coconut ( தேங்காய்) - 1 whole
Cardamom Powder ( ஏலக்காய் பொடி) - 1/2 tsp
Fresh MIlk (optional) ( தேவையானால் பால் ) - 1/ 2 cup
சக்கரை

Soak the rice and dhal for a minimum of one hour.

Grind the soaked dhal in a wet grinder using less water. The batter has to be fluffy and not watery.

Grind until you get a smooth fine and fluffy batter.

Shred the coconut and grind in a mixie to extract coconut milk.

Use warm water to extract the milk. Repeat the second time.
Add sugar to the coconut milk and let it dissolve. Leave aside. 

In a thick plastic bag, snip out a corner to form a small hole. Fill the bag with the batter and form a cone.
Through the hole drop small sized balls onto medium hot oil and fry on low flame. 

While frying, turn the balls frequently. Remove when it is a mild golden colour. Do not crisp fry the balls.

I had tried using the traditional method of making a hole at the eye on the coconut shell to make the small balls. But one has to be very efficient with quick action. The balls formed were of different sizes and shape and so I switch over to the plastic cone. 

When the balls are warm drop into the coconut milk. Add the cardamom powder.
Let it soak for a minimum of 30 minutes. Serve in individual cups.

My Notes:
A very authentic dessert of Chettinad.Time consuming but worth the effort. A favourite of all.
Some families do this elaborate dish on Deepavali day. The coconut milk has to be thick. If the second milk is watery, do not mix the whole portion with the first milk. Hold a portion and use if for some other purpose. Coconut milk from fresh coconut is the best. Cannot do the short cut of using tetrapack coconut milk.
Powder the sugar for quick dissolve in coconut milk. For the health conscious people, substitute half of the coconut milk with fresh milk. It has to be boiled, cooled to lukewarm.