Looking for a light sweet for an evening.
Got this recipe from an old chettinad cookbook. It said that, sugar or jaggery can be used for making this kozhukattais. I have tried both of them, both tasted very good. Of course the jaggery one had a nutty flavor and little thick then the sugar one. Will post the jaggery version latter.
I am sending this recipe to the Nivedita's event "Celebrate Sweets" . Priya of "Priya's Easy N Tasty Recipes" is hosting this month's event for the theme Rice. All the best Priya....
Rice flour - 1 cupProcedure :
Water - 1 cup
Salt - 1 pinch
Milk - 2 cup
Coconut milk - 1 cup
Sugar - 3/4 cup or more as per taste
Cardamom powder - ½ teaspoon
Saffron - 1 pinch (this is optional)
Boil 1 cup of water with salt. Add the water in batches to the rice flour, with a help of a wooden spoon mix the rice flour fast. Add the water till it forms soft dough.
Let it cool down a bit.
When the dough is ok to touch, (it should be still warm) make small log shapes out of it.
In the meanwhile heat milk in a wide pan. Once the milk stars to boil add sugar and slowly drop the rice logs made earlier. Initially they will sink into the bottom. Once they are cooked they will start floating at the top. (Don’t stir the milk mixture very often, it may break the rice logs)
Once almost all the rice logs start to float on the top, add the coconut milk, cardamom powder and saffron, mix well. Switch off the flame once the mixture starts to boil once.
Serve hot or cold.
Note: While boiling the water, make it as 1 ½ cups as some rice flour may absorb more water.
The dough should be in the consistency of a iddiyapam dough or more softer than a roti dough.
Do not boil the milk for a long time after adding the coconut milk. Try to use fresh coconut milk, not the caned ones.
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