Once the morning prayers are done we have wonderful breakfast Pongal, vadai etc., For lunch we cook only Indian vegetables (???) no carrot, beans, cabbage etc., My Mom would make Drumstick Sambar,Snake gourd Kootu, Vazhakkai Fry, Pappad, Payasam, etc., Here we do not do most of it just celebrate it with a sweet.
Pal Kozhukattai is a sweet from the Chettinad Cuisine. It is made out of rice flour, milk etc., It is wonderful and different from the normal sweets we make. I had tasted this sweet in a restaurant in Chennai. They would serve this sweet only on Tuesday's. Always we would plan for a outside dinner once a week and I would insist it to be on a Tuesday :-). Loved this sweet so much and wanted to share it on a auspicious day !!!
Rice Flour - 2 measures
Milk - 2 measures
Grated Jaggery - 1 1/2 measures
Cashews - 10 no
Cardamom - 4 no
Sugar - Optional
Grated Coconut - 1/4 measure
Ghee - 1 tsp
Salt for taste
- Roast the rice flour in medium flame for about 5 min.
- Add 2 measures of water to vessel, little salt and allow it to boil.
- Add the roasted flour slowly, stirring continuously until all of the flour is moistened.
- Remove from stove and allow it to cool. When warm knead it to a smooth dough by applying little water to your hands.
- Make small balls out of the dough. Retain a big lemon size dough.
- Add grated jaggery to 1 measure of water and allow it to boil. Filter the juice into another vessel.This is done to remove the impurities.
- To the filtered jaggery, add milk, remaining dough and mix well.
- Steam cook the rice dough balls for about 5 min in Idly cooker.
- Place the liquid mixture in medium flame. Add the cooked balls.
- Grind the cardamom into powder and add it to the mixture.
- Roast the cashews in ghee until golden brown and transfer it into the mixture.
- Cook for 5 min. Serve Warm.
- If you are serving a little later after preparing, the sweet might get solidified. Warm 1/2 cup milk and 1 tsp sugar and add it to the sweet.