One more dessert from the traditional Tamil cuisine. This could have been originated even before the semiya (Vermicelli) and javvarisi (Sago) made their way to down south.
Paal kollukkattai payasam / paal kozhukkattai.
Rice flour - 3/4 cup
milk - 3 cups
condensed milk - 2 tbsp (optional)
sugar - 5 tsp / cup of milk
water - 2 1/4 cups.
salt - a pinch
cardamom - 2
cashew, almond (slivered) - a handful
ghee - 1 tsp
Bring 1/4 cup water to boil along with a pinch of salt.
Add this to the rice flour slowly till it reaches chapati dough consistency.
Divide the dough into two equal portions.
Make small balls of 1/2 inch diameter from one half of dough and elongated spheres of 1 inch length (Hemispherical cylinder) from another half.
Lets call them 'kolukkattai'.
Bring 2 cups of water to boil and add handful of the kolukkattai to it.
Add them in smaller batches with some interval, otherwise all will get dissolved.
Wait till all the dumplings get cooked and water gets reduced to the minimum.
Add the milk, condensed milk, sugar, cardamom and mix well.
Boil once and put off fire.
Fry the nuts in ghee and pour over the payasam.
Paal kolukkattai payasam is ready.
serve hot as dessert.
North Indian biryani and Hyderabadi Biryani are entirely different from the TamilNadu Muslim's version. In TN , the rice is cooked in ...
Other names: Chicken chalna / road side stall parotta kuruma. If you stroll along the streets of Madras or any place in TamilNadu(India) ...
I am glad to release the round up for the event 'Side dish for chapathi- part 1'. The result is as follows: Total entries are 384...
Happy St.Patrick's Day! I am very glad to post something green on this day. I wish to make a post on some herb for Weekend Herb Blog...
Chetttinad is a region in Sivagangai district of TamilNadu, India. It is well known for its Chettinad cuisine, bungalows and Temples. The ...
Wish You all a 'Merry Christmas' and a prosperous NEW YEAR! In India , during the Christmas we used to buy and distribute these ric...
"A kind of kebab, that is prepared with minced chicken or lamb . This is more common in Pakistani cuisine" . I tasted it in som...
Athirasam can be classified as an Indian version of doughnut but made with rice flour and jaggery . Please see my traditional athirasam r...
Indians make many kinds of flat breads namely roti, chapathi (chapati), naan, paratha, parotta etc., using wheat flour. Spicy curries are se...
Jangiri is a South Indian version of Jilebi. Jilebi is made of a sour batter, while jangiri is made with black gram without fermentation. ...