Paal Kolukatai(sweet rice balls)

Paal kolukattai is one of my favorite recipe... It can be prepared either with jaggery or sugar....but it tastes well with jaggery syrup... When I was in hostel, my mom used to bring paal koluttai & My friends just loved it... The container gets empty in few minutes..:)

                    

It can be prepared for VINAYAGAR CHATHRUTHI, but traditionally not... still it belongs to kolukattai family :) By adding coconut milk increases the richness to the taste... Kolukattai is made by instant rice flour...but for change, I have prepared with ground rice paste... It gives soft texture than instant mix.. You try this:

INGREDIENTS:

FOR KOLUKATTAI:

Idly rice/ Raw rice- 1 cup
Water- 1/4 cup or below
Salt- pinch

FOR THE MILK SAUCE:

Jaggery syrup- 3/4 cup approximately
Coconut milk- 1 cup
Grated coconut- 3tsp
Water- 1/4 cup
Cardamom powder- 1/2 tsp

METHOD:

• First soak rice for about 3 hours... then grind into fine thick paste... keep it aside...
  
• Dissolve powdered jiggery in water(immersing level) & heat it...once it is completely dissolved in water.... strain to remove any impurities....
  
• Heat a pan & add 1 tsp of oil, add ground rice flour/paste into it.... stir gently, slowly it absorbs water & becomes thick dough...at this note, switch off the flame... allowed to cool down...
  
• Once its cooled down, knead into smooth dough....apply oil to your hands & rub it.. take a small portion & make into small ball... Likewise repeat the same procedure & form small balls with the dough...
  
• Heat 1/4 cup of water in a pan, when it started boiling add 1 0r 2 balls into it, it will sink at the bottom.. In few minutes, the small ball is well boiled & gradually it will raise.....so that you can add the remaining balls into water... Cover & cook for 8-10 mins....
  
• When all the balls are cooked, add coconut milk into it... stir well...
  
• Then add the jaggery syrup & give a stir....then add cardamom powder & grated coconut into it... switch off after 3-5 mins...
  
• Serve after 30mins, so that the milk sauce blend with kolukattai s..... it is very tasty in warm or cold.... so yummmmmmy...!!!!!!
  
  
  
  

NOTE- You can form either small balls or cylindrical shapes... Actually cylindrical is traditional shape of paal kolukattai... My mom use muruku pidi & squeeze directly into water... Moreover it is time saving method.....You can add milk instead of water...and can replace jiggery with sugar & follow the same procedure...