Kozhukkatai Payasam/Steamed rice dumpling Kheer to sweeten any day!
Hi Foodies..how have u all been?Its been long since I have been planning to put up this post.For every auspicious day after a wholesome meal payasam is a total must.Payasam /Kheer is a traditional dish in the Indian subcontinent and the list of variations simply go on.Kozhukattai means steamed rice dumplings.Here’s an easy peasy Payasam for all..
Kozhukattai Payasam
For making Kozhukattais
2 cups rice flour
3 cups of water
1 tsp of coconut oil
1/2 tsp salt
Boil water in heavy bottomed vessel and add in the coconut oil and salt.Keeping it on medium flame stir in the rice flour to make a dough consistency with a wooden spoon.Turn off the flame and let it cool.When the mix is medium hot..softly knead it in to a dough and then roll out lemon sized balls out of it.Steam these balls in a steamer for abot 10-15 minutes.
NB: Please seperate 4 lemon sized balls without steaming.You will need these for the payasam
For making the payasam
Steamed kozhukattais
3 cups of water
3 cups of boiled milk(make sure to seperate the thin film of cream that comes when the milk cools)
1and 1/2 cup sugar
2 tsp ghee
1/8 cup of small coconut pieces roasted in ghee
1/8 cup of nuts and raisins roasted in ghee
In a deep bottomed vessel boil 3 cups of water and then pour in the 3 cups of milk.Keep stirring while you add in the sugar.When this starts simmering keep it on medium flame.Mix the earlier sepearted 4 unsteamed rice balls with 1/2 cup of water in a small bowl with your fingers(make sure you have no rice lumps).Pour this rice syrup in to the milk and pop in the steamed kozhukattais.When it starts thickening a lit bit pour in the ghee and add the roasted coconut pieces,nuts and raisins and turn off the flame.Kozhukattai payasam is ready to be devoured 😉
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Suruttai Poli the “sweet rolls ” for ICC!
It was after Srivalli’s post that I was quite poppin out this wonderful snack.Thanks to Nithya for choosing such a wonderful recipe.This simple yet yummy snack has been a big hit with the kiddos..
Heres the recipe for this wonder snack..
SURUTTAI POLI
For the filling:
1 cup Roasted gram
1 cup sugar
20cashew nuts cut into small pieces
1tbsp grated coconut
1tsp cardamom powder
1tsp Ghee
Powder the roasted gram and sugar together either coarsely or to a fine powder.Heat ghee in a pan and roast the cashew nuts till golden in colour and add in the coconut and turn off the heat.Mix it with the powdered gram-sugar mix in a bowl.
For making the poli/Appalam:
1 cup all purpose flour
a pinch of salt
oil for frying
In a bowl combine flour with salt and add in water to make a stiff dough.Let it rest for 30 minutes.Pinch out small balls and roll them out into thin discs.Prick the rolled out discs with a fork so that they dont puff up while frying.Heat oil in a kadai and fry the discs before they turn colour.Be careful not to turn them crispy.On removing the poli from the oil spread the filling on to the poli and roll them tightly.These rolls are soft when they are hot ,but they become crispy when they are allowed to cool.
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
MANOHARAM -the crispy jaggery balls!
These crispy balls although a bit time consuming are worth trying out because they are sweet ,crispy and worth drooling.This blogpost of mine goes to the ICC.
- Wash and soak rice for 15 minutes.Drain and let the rice dry for 30-40 minutes.Powder the rice finely.
- Slightly heat and powder the moong dal into a fine powder.
- Measure 2 cups of rice flour with 1 cup of moong dal flour and mix in a bowl.Rub in the ghee so that it gets incorporated well.Add water and knead the flours to make a smooth dough.
- Heat oil in a kadai.
- Fill the idiyappam presser or potato ricer to press out the dough into the oil.In the idiyappam presser you can use the disc with 3 holes.
- Fry out the murukku and place them on absorbent tissues to soak out the excess oil.
- When cooled,break the murukkus into tiny bits.
- In a pan pour some water and add the powdered jaggery.Bring it to boil so that the jaggery has been dissolved.Pass the jaggery syrup through a strainer to seperate the scum.
- Bring this syrup again to boil till the syrurp thickens.Drop a few drops of the syrup into a cup of water and if the syrup can be easily rolled in to a ball,the consistency is correct.
- Remove syrup from fire and add the bits of murukku briskly stirring to coat the jaggery evenly on the murukku bits,
- When the heat is manageable grease your palms and roll the mix into small balls.
Manoharam is ready to be served!
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Hi! I am Nimi Sunilkumar…an award winning cookbook author /culinary demonstrator/freelance writer / food photographer/food blogger …spiced with the flavors of food..
