Karupatti Thenga Paal Kozhukattai
Lets celebrate Ganesh Chaturthi with a delicious offering of Thenga Paal Kozhukattai to Lord Ganesh. Paal Kozhukattai is a traditional dessert from the Chettinad region of South India.
Ingredients
- ½ + 1 tbsp cup Rice Flour
- 2 cups Coconut Milk (divided)
- ¼ tsp Salt
- ¾ cup Karupatti or Palm Jaggery You can use regular jaggery or brown sugar as a substitute
- ⅕ tsp Cardamom powder
- 1 tsp Sesame Oil
Instructions
- Add 3/4 cup water to 1/4 cup coconut milk and let it boil.
- Add salt to rice flour and keep it ready in a wide bowl.
- As soon as the water boils, add it gradually to rice.
- Stir with a spatula as the mix will be very hot.
- Cover with a lid and set aside till it turns lukewarm.
- Uncover,add a tsp of sesame oil.
- Make small balls and keep aside.
- In a vessel, add palm jaggery and 1/4 cup of water.
- Heat it so that the jaggery melts.
- Strain to remove any impurities.
- Add 1/2 cup of water and 1/2 cup of coconut milk to jaggery.
- Keep it back on the flame again and let it simmer for about 5 minutes.
- Drop the prepared rice balls gently. Don't stir for about 3-4 minutes.
- After that stir gently and allow it to boil.
- Once the balls are cooked, they will start floating on top.
- Meanwhile, prepare a slurry by adding 1 tbsp of rice flour to 1/4 cup of coconut milk.
- Add this to the boiling jaggery.Cook for one more minute.
- Add 1 cup of coconut milk and turn off the flame.
- Add cardamom powder.
- Serve Thenga Paal Kozhukattai warm or chilled.
