FAVOURITE RECIPE OF THE WEEK

Sarkkarai Pongal | Sweet Pongal

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Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.


Paal Kozhukattai - Milk Kozhukattai - Rice Dumplings in Milk

Paal Kozhukattai - our family favourite evening dessert. Paal Kozhukattai is an easy dessert made with just 4 ingredients. This paal kozhukattai is made with rice flour and then cooked in the milk. The kozhukattais are then sweetened with sugar and to add some extra flavours grated coconuts and a teaspoon of cardamom powder are added. So good when it's served hot.

Paal Kozhukattai - Milk Kozhukattai - Rice Dumplings in Milk- Paal Kozhukattai - our family favourite evening dessert. Paal Kozhukattai is an easy dessert made with just 4 ingredients. This paal kozhukattai is made with rice flour and then cooked in the milk. The kozhukattais are then sweetened with sugar and to add some extra flavours grated coconuts and a teaspoon of cardamom powder are added. So good when it's served hot.



To make this kozhukattai you will need rice flour, fresh grated coconuts, milk and cardamom powder. All the ingredients are easily available in your kitchen and definitely it will be your favourite evening tiffin. I suggest using idiyappam rice flour for this kozhukattai because the plain rice flour won't taste good for this dish. If you have homemade idiyappam then it will be the best option. The rice flour is kneaded with a warm water and then you have to prepare mini oblong shaped balls. This is the only difficult work in this dish, because you have to prepare very small balls with patience. Because if you prepare big big balls it will take more time to cook and it will be hard. Once your kozhukattais are prepared, you have to cook these balls in the milk. And the final step, is you have to add the required sugar and freshly grated coconuts. If you like to add any flavours to this dish, I suggest to sprinkle cardamom powder. Now let's see how to prepare Paal Kozhukattai with step by step photos.


Check out my other Kozhukattai recipes



Paal Kozhukattai - Milk Kozhukattai - Rice Dumplings in Milk  Recipe Details


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Prep time : 40 minutes
Cook time : 20 minutes
Serves : 4
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 2 cups (400 grams) rice flour
  • 1 litre milk
  • 1.5 cups sugar
  • 1 cup fresh grated coconut
  • 1 tsp cardamom powder

Cooking Directions

  1. Take a wide mixing bowl and add the rice flour. Boil the water and add it to the rice flour. Mix them nicely with a ladle. Then knead it into a smooth dough. Apply a drop of oil over the dough and keep it covered for 10 minutes.
  2. Apply a little oil in your palms and make tiny balls of your desired shape. I made small oblong shaped balls. For this measurement you will get around 70 to 90 balls.
  3. Boil the milk on medium heat. When the milk starts to boil, reduce the heat and add the tiny balls to the milk.
  4. Allow it to cook for 7 minutes on low flame or until the milk gets thick. Next, add the sugar and mix it well.
  5. When the sugar was mixed well with the milk, add the grated coconut and cardamom powder. Mix them gently and slowly transfer it to the serving bowl.

Paal Kozhukattai - Milk Kozhukattai - Rice Dumplings in Milk  with step by step photos

Take a wide mixing bowl and add the rice flour. In this recipe, I have used homemade idiyappam flour.

Boil the water for a few seconds and add it to the rice flour little by little. Do not add rolling boil water.

Mix them nicely with a ladle. Then knead it into a smooth dough.


 Apply a drop of oil over the dough and keep it covered for 10 minutes.


Apply a little oil in your palms and make tiny balls of your desired shapes. I made small oblong shaped balls. For this measurement you will get around 70 to 90 balls.

 Boil the milk on medium heat. Stir in between to avoind burns in the bottom.

 When the milk starts to boil, reduce the heat and add the tiny balls to the milk. 

Allow it to cook for 7 minutes on low flame or until the milk gets thick. Next, add the sugar and  mix it well.


When the sugar was mixed well with the milk, add the grated coconut and cardamom powder. 

 Tasty Paal kozhukkattai is ready. Sprinkle few coconut gratings on the top and serve it hot.



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Sarkkarai Pongal | Sweet Pongal