Paal Kozhukattai (With Milk and Jaggery)

Paal Kozhukattai / Rice Dumpling in Jaggery and Milk Sauce is a famous sweet / dessert in the region of Chettinadu.
It has various versions like some make it with coconut milk alone, others with the combination of coconut milk and dairy milk (Cow milk) and some with cow milk alone.
This version has grated coconut and the base is completely made with cow's milk.

After a long gap of blogging i want to restart it with sweet note that i have been blessed with a girl baby and now she is almost 9 months old :)
And i have seen people making this Paal Kozhukattai for Janmashtami / Krishna Jayanthi so i  thought of making this recipe for my virtual friends to inform you all about my angle's birth.

Ingredients:

Rice Flour - 1 cup
Ghee - 1 teaspoon
Milk -1 cup
Water - 1 cup
Salt - to taste

Jaggery - 3/4 Cup
Coconut - 1/4 cup
Milk - 1 cup
Cardamom Powder - 1/4  teaspoon

Method:

In a shallow frying pan boil a 1/4 cup of milk with 1 cup water.

When it turns to boiling point add the Rice flour, Salt and mix well until it forms a mass.

You have to keep the flame in simmer until you get the desire consistency of the dough.

Now switch off the stove and take the dough, coat it with ghee to avoid drying.
Also you can cover the dough with wet cloth until you roll it to small balls.
Roll the dough in to small ball shape.

Meanwhile Powder the jaggery and add it to water just to immerse and heat it.
When it dissolves just filter and keep it aside.

Now take a pan and boil 1/2 litre milk.

Once it achieve boiling point simmer the flame and add the rolled balls into the milk slowly.

In few minutes, once the balls get cooked well it starts to float on the milk.
Now if you want the sauce to be thick then just disolve 2 teaspoon rice flour in water and add it to the milk and stir well.

Now you can add Grated Coconut , Cardamom Powder and Jaggery syrup.


After adding Jaggery Syrup switch off the stove immediately.
This can be served hot or as cold dessert.

Aval Nanachathu | Sweetened Rice Flakes

It's one of the healthy and yummy recipe of Kerala Cuisine. This recipe serves as a best after school snack for your kids and it requires just 5 to 10 minutes of preparation time.
I have used beaten red rice flakes, you can substitute it with white rice flakes too, however the red one is rich in Iron content.
Also you can substitute sugar instead of Jaggery.
I like to add more milk and have it like... how we have cornflakes :), if you too prefer that way go ahead and add one more cup of milk to this recipe.

Ingredients:

Aval / Poha / Beaten Rice flakes (Red or White) - 1 Cup
Jaggery - 1/2 Cup
Fresh Grated coconut - 1/2 cup
Milk - Approximately 2 cups / To mix the Aval
Cardamon - 2 pinch
Banana - 1 no (Sliced)


Method:

Wash the Aval and drain the water completely.

Mix the Aval with Jaggery, Cardamom, Grated coconut and milk
Allow to get the aval soaked in milk for 5 to 10 minutes.

Now the Sweet Rice Flake is Ready. Serve it with Banana slices.

Paal Payasam Recipe | Rice Kheer

Paal payasam is a traditional Indian dessert served for any occasion or festival. Most of our south Indian feast will never get completes without this delicious classic dessert.

Tamil New Year is on its way, so I have planned to post this classic Paal Payasam in my blog to celebrate the New Year. Wishing you all very happy and prosperous New Year!

Actually the original recipe requires cooking of rice in milk in an open pan for long time, here I am giving you a easy and quick method of making Paal Payasam with pressure cooker method, however you don’t need to compromise on taste…it tastes equally delicious.

Ingredients:

Basmati Rice – 1 tablespoon
Milk – ½ litre
Water – 2 cup
Nuts and Raisins – as required
Sugar – 3/4 cup
Ghee – 1 tablespoon
Cardamom – 2 nos.


Method:

Heat a pan with a table spoon of ghee then fry nuts, raisins and keep it aside.
In the remaining ghee add the washed and well drained rice and fry for 1 minute.

Add a cup of water and a cup of milk and pressure cook for 2 whistles.

Once the pressure releases, open the pan and add remaining milk, cardamon powder, sugar, fried nuts and raisins.
Simmer the flame and cook for 4 to 5 minutes, This Payasam will thicken when it is cooled down so switch off accordingly.
Note: To get creamy texture, you can add the rice by grinding it coarsely in a mixer.

Seru Paruppu Payasam

       For Varalakshmi Vratham, I made this seru paruppu payasam... It's nothing but moong dal kheer.
Here the variation is we add Sago to this kheer, which makes this recipe more delicious and gives superb texture.

Ingredients:

Moong dal - 1 cup
Sago - 1/4 cup
Coconut sliced - 1/4 cup
Jaggery - 3/4 cup
Cardamon powder - 1/4 tsp
Nuts  - 1 tsbsp
Ghee -3 tbsp.

Method:

Pressure cook Moong dal, once it is cooked add Sago and pressure cook for 1 more whistle.
Heat jaggery with water and strain it to filter dust.
Add cardamom powder in filtered jaggery syrup.
And mix the Dal Sago to the jaggery syrup and allow to boil.
In the meanwhile fry coconut and nuts to golden color and add it to the boiling kheer.
Switch off before it thickens because once cooled it will get bit more thicker.

I am packing it to Krishna Jayanthi (Janamashtami), Independence day and Raksha Bandhan.  , happening @ Nivedhanam event by Simpletadka

 

Mini Rasamalai

    I love sweets, but i never thought of trying Rasagulla thinking its very difficult recipe...
But last week, when i was in my SIL place her daughter insisted me to try this recipe, she is a cute little fan for my recipes, so i thought to give a try for rasagulas and turned the recipe to Rasamalai.


Ingredients:

Full fat milk - 1 ltr
Curd - 2 tbsp
Sugar - 2 cup
badam - 1 tbsp
Cardamon - 2

In a pressure cooker or heavy botton pan boil the 3/4 ltr milk, when it starts boiling add the curd and mix well so that the milk will get curdled, boil well so that the whey water will separate completely from the curdled milk.
Drain the whey from curdled milk using a muslin cloth, so that you get a paneer without water,
rub the paneer for 10 minutes so that you get a soft dought from the paneer,
when you roll it to round shape there wouldn't be any crack in it...make a small round ball out of it...

In a heavy bottom pan pour a water, cardamon and sugar, once it start boiling add the paneer ball one by one close the pan and let it boil for 10 mins, inbetween open the cover and just roll the balls to middle if it gets to the corner...the paneer ball will get raised double in size once it is cooked well...

Remove the balls and keep aside.

Boil 1/4 ltr milk with added sugar and badam, it will get a thick consistency with in 5 mins, drop the rasagulla / paneer balls in the milk, and keep it in fridge to get cool mini rasamalai...

 

I am packing it to Krishna Jayanthi (Janamashtami), Independence day and Raksha Bandhan.  , happening @ Nivedhanam event by Simpletadka

 

And sending it to "Friends Forever" (Celebrating Friendship Day)

 

 

China grass with mango pulp - Dessert

A Simple Dessert....

Ingredients:

China Grass / Agar Agar - 5gm
Milk - 1/2 litre
Sugar - 1 cup
1/2 cup water
Mango Pulp - 2 tbsp

Boil water in a pan and immerse the China grass and stir untill it dissolve.
These grass will become transperant, then switch off the pan nd transfer the liquid to boiling milk and add sugar, stir (do not boil the milk for long) untill the sugar dissolve and switch off and in this stage you can add mango pulp or any other fruit extract and mix well...once the milk reached its room temperature...pour in desired mould and keep it in fridge for setting...

And this recipe can be served chilled or at room temperature..

 

First time i am participating in a contest...Happily sending it to Srivalli's Kid's Delight page.

 

Blogging Marathon page for the other Blogging Marathoners doing BM#30

Linking to Kid's Delight Summer Special event hosted by Mireille

 

Paraanam

This is payasam, learnt from Chitvish thread.

Ingrediants

Basmati or long grain rice - 1/2 hand
Milk - 1/2 Ltr
Jaggery - 1 cup
Banana ripped  - 2
Ghee & Cashews, raisin to decorate.

Boil rice with milk.
boil water and add jaggery once the rice is cooked switch off and add jaggery mix.
and add mashed bananna and roast cashews raisin in ghee and top above the Paraanam.