Thengai paal kozhukattai(kuthiraivali recipe)/Barnyard millet

Thengai paal kozhukattai(kuthiraivali recipe)Barnyard millet

Thengai paal kozhukattai(kuthiraivali recipe)Yes!!it is another type of kozhukattai that is habitually done during vinayaga chathurthi, but I have done it little bit different !!using kuthiraivali(banyard millet)As a sweet crazy lady I love this kuthiraivali paal kozhukattai recipe that has become one under my never ending recipe list.There is no compromise in taste with this gluten free kuthiraivali thengai paal  kozhukattai recipe! Thengai paal kozhukattai(kuthiraivali recipe)it is even better than the usuall paal kozhukattai.Instead of coconut milk extract can use coconut milk powder!but homemade coconut milk is always fresh and tasty than the preserved ready-made thing really!!The first thick extract of the coconut is added at the end of the recipe after switching off the stove.Let’s dive into the kuthiraivali thengai paal kozhukattai recipe.

Thengai paal kozhukattai(kuthiraivali recipe)(Barnyard millet)

INGREDIENTS:

kuthiraivali/Barnyard millet rice – 1 cup
Coconut – 1 full coconut(scrapped)
(From that take 1/2 cup to grind along with rice)
Extract  1st thick milk -1 cup and 2nd milk – 21/2 cups
Cardamom powder -1/2 tsp
Sugar – 1-11/4 cups
Saffron – few(optional)
Oil -as needed,salt to taste

METHOD:

1.Wash and Soak kuthiraivali/Barnyard millet for 20 minutes.
2.Grind it with half cup of grated with little salt.(like dosa mavu batter)
3.Keep a kadai add oil and the batter and whisk without lumps.
4.Stir till a nice dough is formed.
5.Let it cool,make balls and steam it in a idli cooker and keep ready.
6.With rest of the scrapped coconut take 1st and 2nd extract of milk.
7.Pour second milk in a kadai,add sugar and bring to boil.
8.keep the balls ready.
9.When it starts boiling add balls into it.
10Add saffron(optional)
11.Close with a lid let boil till it thickens.
12.When the content thickens switch off the stove add thick coconut milk and cardamom powder.
13.And you are done.

kuthiraivali Thengai paal kozhukattai recipe

Total Time: 1 hour

kuthiraivali Thengai paal kozhukattai recipe

Ingredients

  • kuthiraivali/Barnyard millet rice - 1 cup
  • Coconut - 1 full coconut(scrapped)
  • (From that take 1/2 cup to grind along with rice)
  • Extract 1st -1 cup and 2nd milk - 21/2 cups
  • Cardamom powder -1/2 tsp
  • Sugar - 1- 11/4 cup
  • Saffron - few(optional)
  • Oil -as needed
  • salt to taste.

Instructions

  1. Wash and Soak kuthiraivali/Barnyard millet for 20 minutes.
  2. Grind it with half cup of grated with little salt.(like dosa mavu batter)
  3. Keep a kadai add oil and the batter and whisk without lumps.
  4. Stir weel till a nice dough is formed.
  5. Let it cool,make balls and steam it in a idli cooker and keep ready.
  6. With rest of the scrapped coconut take 1st and 2nd extract of milk.
  7. Pour second milk in a kadai,add sugar and bring to boil.
  8. When it starts boiling add balls into it.
  9. Add saffron(optional)
  10. Close with a lid let boil till it thickens.
  11. When the content thickens switch off the stove add thick coconut milk and cardamom powder.
  12. And you are done.

Notes

You can use jaggery as alternate for sugar. You can use half milk and half coconut milk for this recipe. Use of saffron is optional. Can use ghee instead of oil which will be more aromatic.

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