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