Paal kolukkattai is a famous payasam / kheer in my home town. I have never seen it being served in any restaurant. so I guess it is a regional dessert. It can be made using white sugar or jaggery. Click to see my milky white paal kolukkattai. The whiter one is more popular and made of cow's milk. But the jaggery based one has more native flavor and made with coconut milk.This version is my hubby's most favorite and he started asking me once more on seeing this :)
hot water - 1/2 cup
salt - a pinch
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 both as 'kolukkattai'. (While preparing big batches, they place the kolukkattai over a new wet cotton cloth spread on a large plate called thambalam and cover with the same cloth).
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.
coconut - 1/2 (or) 1.5 cup extract
ghee - 1 tsp
cashew - 4
almond - 2
raisin - 10
cardamom powder - 1/4 tsp
shredded coconut - 2 tbsp
Add 2 cups of water to the jaggery and bring it to a boil.
Remove any dirt by filter. Pour this to the prepared kolukkattai and bring to a boil.
Now switch off and add the coconut milk, cardamom powder.
Fry the nuts, raisin in ghee and pour over the payasam. Decorate with freshly shredded coconut.
Paal kolukkattai payasam is ready.
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| Paal kolukattai in jaggery and coconut milk payasam. |
For kozhukkattai:
Rice flour - 3/4 cuphot water - 1/2 cup
salt - a pinch
To make kolukkattai:
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 both as 'kolukkattai'. (While preparing big batches, they place the kolukkattai over a new wet cotton cloth spread on a large plate called thambalam and cover with the same cloth).
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.
For payasam base:
Jaggery (crushed) - 3/4 cupcoconut - 1/2 (or) 1.5 cup extract
ghee - 1 tsp
cashew - 4
almond - 2
raisin - 10
cardamom powder - 1/4 tsp
shredded coconut - 2 tbsp
Method:
Shred the coconut and add 1/2 cup warm water to it. Squeeze the milk. repeat the same thrice to get all the coconut milk. Keep aside.Add 2 cups of water to the jaggery and bring it to a boil.
Remove any dirt by filter. Pour this to the prepared kolukkattai and bring to a boil.
Now switch off and add the coconut milk, cardamom powder.
Fry the nuts, raisin in ghee and pour over the payasam. Decorate with freshly shredded coconut.
Paal kolukkattai payasam is ready.
Serving suggestions:
serve warm as dessert. 
