Ever since I had seen the post for Paal kozhukattai on Radhika’s Blog, I was willing to go for it impatiently. But some or the other thing happened and I could not cook this wonderful looking Payasam of hers. This Blog Hop, when I am paired with her, I got a superb chance to try my hands on this unique looking Payasam. It was a busy weekend, we went for a Concert of Sunidhi Chauhan and KK, both my favourite singers. Had a rocking time there, but for the rest of the weekend I felt drained out of hell. Had to prepare this Payasam rather quickly than I expected and could not get time to click pics as well. But off course, the taste was marvellous and it perked my mood like nothing else.
I found this recipe a bit consuming, so guys you will have to plan ahead of time. The main work is to roll the perfect balls, and hey!! Size does matter here 😉 Balls should be small in size and as even as you can get them. This will help in proper absorption of the Liquid and they will get steamed evenly. It is important to apply some ghee while rolling the balls, since it aids the steaming process. You can apply ghee on your palm and then roll the balls, so that they won’t stick and will spin out smoothly.
And at last, I tweaked the Original recipe a little bit according to the leftovers in my kitchen. I also cooked it for less time, a result of which was I didn’t get properly steamed rice balls. Hence, I have increased the cooking time slightly in my description. For the last bit, just make it with love and patience and you will get the flavours of the Payasam very well combined. For the Original recipe, visit Radhika’s Blog and to check what other Blog Hoppers are cooking, check here.
1 cup Rice flour
1/2 cup grated Jaggery
1/2 can of Condensed Milk
1 can Coconut Milk
A pinch of Salt
2 cup water
A pinch of Cardamom powder
Boil 1 cup of water with a pinch of salt and a few drops of oil. Add the rice flour gradually and keep stirring it continuously. It will take hardly 2 minutes to form a dough of flour.
Transfer the dough into a big glass bowl which is lined up with a damp tea towel. Just fold it a bit, do not knead hard. And then cover it with a damp kitchen towel and keep aside for 15 min. Remove both towels and you will find the perfect dough.
Take small quantities in hand and roll into balls. Grease your palms well while doing this, else the balls will stick to the hands. Try and spin even equal size balls and keep them in a plate well apart each other. Dont stack them one over other.
In a deep pan, heat together 1 cup of water and coconut milk together. When it start boiling, add rice balls gradually while stirring gently. Keep the flame at medium.
Gradually the cooked balls will start floating on the surface. This shows they are cooked enough. At this stage, turn the flame at low and cover the pan. Cook it covered for 5-6 min at low.
Add coconut milk, cardamom powder and just stir at low for a minute and turn off the flame. dont over cook after adding coconut milk or it will curdle.