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This dessert is perfect for any occasions
Published On: 27 Sep 2006
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Add some salt to 1 cup of water and bring to a boil.
Add the hot water to the rice flour and and mix with your hand or wooden spoon.
Mix the flour and make it into a balls which can be as tiny as peas or gooseberry sized.
:- The flour should not stick to your fingers.
Boil 2 cups of water in a wide thick bottomed vessel.
When the water is boiling, add the flour balls directly into the water and stir after 3 mins.
After 5 mins of boiling the rice flour balls, add 1 cup of boiled milk to this and stir thoroughly.
Add the sugar or mashed jaggery and cardamom and check for sweetness.
:- If it`s needed, you can add more accdgly.
Reduce the heat to medium and allow the pal kozhukkati to boil for atleast 20 mins.
Stir every couple of mins to avoid sticking at the bottom.
Finally, when its thick to a certain level, add the shredded coconut and mix well.
Allow it to cool before serving.
:- Remeber that the pal kozhukattai will become more thick, when its cooled. If you want more watery, you can add some hot milk.
:- When you mix the flour with salted hot water, the consistency should be the same as we do for kozhukattai or Idiyappam.
really really good..thanks a lot.
very easy and tasty kerala sweet. it tasted just like my mom used to make. keep posting more recipes like this. thanks
yummy...my kids loved it so much
it was really good....came out very well
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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