Pal Kolakattai is a famous dish during the time of Vinayagar chaturthi. The recipe has few simple ingredients which turns out to give a creamy taste. It's a rich healthy recipe which is rich in iron content and protien, which can be given to kids and growing children as it has jaggery or karrupatti and coconut milk. Being a mom of two used to do this as a morning breakfast which my kids love to have these Kolakattai which is immersed in coconut and jaggery water. Which turn to be their most favourite dish, it's a great healthy recipe. It maybe time consuming but it's a worth to try it out as it has iron rich. Its a healthy dish which can be given to anemic people as it will increase their haemoglobin content because if the jaggery present in it. Given step by step procedure with pictures which can simplify your way to do the recipe. If you want to stay healthy during this lockdown time give a try to this pal Kolakattai which your family will love to have more of these Kolakattai. When trying his recipe to be added to blog the y turned out to be great as the balls were so soft it melted as we kept in our mouth and essence of the coconut milk and jaggery where blended greatly that the dish.
PREPARATION TIME : 10 - 15 mins
COOKING TIME : 10-15 mins
TOTAL TIME : 30 mins
SERVES : 9 - 10
Rice flour - 2 cups
Salt - 1/4 tsp
Water - 4 cups
Karrupatti - 1 cup
Cardamon - 2 - 3 pods
Coconut - 1 ( full )
In a saucepan immerse karrupatti and crushed cardamon with water. Allow the karrupatti to dissolve. Strain the liquid and cool to room temperature.
In a wide bottomed pan mix rice flour and salt.
Once it is mixed add water mentioned in for balls and combine all to come to a flowing consistency without lumps to get accumulated.
Keep in stove by continuously stiring it. Once the water is absorbed, simmer the stove for 4 - 5 mins. By closing the pan.
Break and peel of coconut. Blend the coconut in a blender extract the thick pulp for a cup. Then extract thin pulp from the dessicated my blending it twice by adding water to it. Thin pulp for 4 cups.
Once the rice ball comes to bearable heat, add ghee and combine all into a big ball.
Apply ghee to your palms and make small balls of it.
Heat thin coconut milk, once it comes to rolling boil add all the balls and boil up.
When the balls boils and comes up add the karrupatti water to it , give a stir and simmer it for 4-5 mins.
After it gets blended up, off the stove and add thick coconut milk to it by stirring it.
Allow it to cool for 30 mins.
Serve the Kolakattai.
Dissolve karrupatti in water boil and strain it.
Mix all in for balls together without lumps.
Keep stirring continuously on syove. Once water vapour evaporates close at cook in simmer for 4-5 mins.
Once it comes to bearable heat make small balls by applying ghee to ur palms.
Take one cup of thick coconut milk.
Boil the rest 4 cups of thin coconut milk, allow to come to boil.
Add all the balls let it cook in water.
Once the balls starts to float add karrupatti water.
Simmer and cook for 5 mins.
Add thick coconut milk once u off the stove.
Allow to cool down for 30 mins.
Instead of karrupatti you can add jaggery.
If your pal Kolakattai are watery you an add rice flour mixed in water to thicken the consistency.
Thick coconut milk is to be added only when you of the stove or else it will curdle up.