Thengai paal kozhukattai(kuthiraivali recipe)Barnyard millet
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! 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)
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
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.
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.