Milk pudding
Milk pudding, a comforting dessert from Tamil Nadu, is a delicate balance of creamy coconut milk and the subtle richness of ghee. The fine steamed rice flour adds a pleasant texture, while the milk provides a smooth, velvety finish. This dessert is often served warm, making it a perfect treat after a meal.
Ingredients
- coconut milk — 1 cup (whole)
- salt — 1 g (whole)
- Ghee — 2 tbsp (whole)
- Rice Flour (Fine Steamed - South Grade) — 1 cup (ground)
- Milk — 2 cup (whole)
- Water (optional) (whole)
- Jaggery — 1 cup (whole)
- Fresh Coconut — 2 tbsp (grated)
- Cardamom Powder — 1 tsp (ground)
Method
- To begin with the Paal Kozhukatai Recipe, In a pan add jaggery and add a little water just enough to cover the jaggery in the pan.
- Take it off from the stove and let it cool a little.
- Filter to remove any impurities in jaggery, keep aside.In a nonstick pan add sieved rice flour, 1 cup milk, salt and water (as required) and whisk all together to get a lump-free, creamy consistency mix.
- Now place the pan on a stove and cook on low flame with constant stirring until the rice mix turns thick and start leaving the sides of the pan.
- You can add 1 teaspoon ghee to the pan to gather all the mix together.
- Remove the thick rice paste onto a plate and let it cool for 2 to 3 minutes.Grease your palm with ghee and pinch a tiny portion of the rice paste and roll into balls.
- Repeat this for all the paste.
- Keep the rolled kozhukattai covered with damp cloth to prevent it from drying.
- In another pan, heat 1 cup milk and 1 cup water.
- Add the kozhukattai balls into the boiling milk.
- Let it cook for 2 to 3 minutes.
- Very gently stir to prevent the balls from sticking to the bottom.
- Once kozhukattai is cooked, it will float on top.
- Now add filtered jaggery syrup, cardamom powder and give a gentle stir again.
- Cover and boil for another 3 minutes.Add coconut milk and give it a mix.
- Wait for a minute and turn off flame.
- Do not boil the milk once coconut milk is added.
- If you boil after adding coconut milk, the milk will curdle.Your paal kozhukattai is ready.
- Garnish with few broken saffron strands (optional) before serving.
- Serve it chilled or warm.Enjoy the paal kozhukatai recipe as dessert after your dinner.
- Serve the paal kozhukatai with some snacks like thatai, muruku.
Common questions
- How many calories in one plate of Milk pudding?
- 243 kcal per plate.
- How much cooking time?
- 60 min — 10 min prep, 50 min cooking.