Krishna Jayanthi is one of the festivals where a lot of snacks are made on the day of the festival. It is not like deepavali where we can make them ahead.
So, after all the savoury food stuff are made I head to make the sweets. This year I am making aval payasam and paal kozhukattai.
The paal kozhukattai is not something I make often. I make this only for Krishna Jayanthi or Janmashtami. This is one of those dishes which needs a lot of attention and care while cooking. But once ready, you will not be able to stop drooling over the dish.
Rice Flour(idiyappam flour Packet) – ½ cup
Milk – ½ + 1 cup
Coconut milk(cream) – ½ cup
Water – 1 + ½ cup
Jaggery(powdered) – ¼ cup
Cardamom powder – ½ tsp
Sesame oil – 1 tsp
Salt a pinch
In a medium non-stick pan, heat half cup milk and half a cup of water. Add a pinch of salt to this.
When the milk gets hot, add the rice flour and stir with a wooden spoon.
Stir on medium heat constantly so that no lumps appear and the dough forms a ball.
Close this with a lid and let it cool for 5 mins.
Add a tsp of sesame oil and knead the dough when it is warm enough for you to touch.
The dough should be non-sticky and glossy.
Make small even sized balls with the dough, but make sure to keep it covered at all times, to prevent it from drying.
Now, in a large pan, heat the remaining cup of milk and water.
When the milk begins to boil, add the rice balls in batches.
When they start floating on top, then add the next batch.
Do the same for all the balls.
(adding them in batches, prevents them from sticking to each other and does not drop the temp of the milk)
When the rice balls are all cooked, add the cardamom powder and jaggery.
Turn the heat to medium to slow flame.
Mix well for the jaggery to melt.
When all the jaggery has melted add the coconut cream.
Mix it well and let it cook for just a minute and turn the heat off.
Remove to serving dish and serve cold, garnished with saffron.
I have used jaggery, you can replace the same with sugar and even adjust the level of sweet.