Kozhakkattai porridge recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Rice four - 1/ 1/2 cup
  2. Sugar - 1 cup
  3. Powdered sugar - 1 teaspoon (tsp.)
  4. Pandan leaf (tazhai) - 7
  5. Whole milk - 1/4 cup
  6. Coconut - 1 whole
  7. Ghee - 1 tablespoon (tbsp.)
  8. Salt - to taste.

PREPARATION:

  1. Cut pandan leaf into 3 inches size. Boil these leaf in 1 cup of water. Drain and keep it aside the water.
  2. -- Making fresh coconut milk--
    1. Grate the coconut pulp add 1/2 cup of water and ground into a fine paste.
    2. Drain the water (coconut milk) and keep it aside.
    3. Now add 1 cup of water to the milked pulp and drain the water (coconut milk) again and keep it aside.
    4. NOTE: both times keep the coconut milk separate.
  3. -- Making the rice dough --
    1. In a bowl add rice flour, salt to taste, powdered sugar, sugar and 1/4 cup of the think cocoanut milk and mix well.
    2. Now sprinkle rest of the coconut milk and make dough to the consistency of iddiyappam dough.
  4. Take 3/4 of the dough and mix in the left over coconut milk until the dough dissolve.
  5. With the rest of the dough, make very small balls (1/3 inch).
  6. In pan heat pandan leaf water and bring to boil. Now add the rice balls and cook until the rice balls are done. Should take around 5 minutes. NOTE: don't stir immediately once the balls are added.
  7. Now add the dissolved rice coconut water and boil for 2 minutes. Now add the rest of 1/4 cup thick coconut milk and cook for a minute and serve in a bowl with few balls in it.

NOTES:

  1. Instead of pandan leaf you can use vanilla bean.  Use vanilla bean carefully or else it will have a strong flavor.



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