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.
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