Ingredients for Kozhukatta Payasam:
To prepare Kozhukatta:
1. Coconut grated – ½ cup
2. Jaggery powder – ¼ cup
3. Rice powder – ½ cup
4. Cardamom powder – A pinch
5. Ghee – ½ teaspoon
6. Water – ½ cup
To prepare Payasam:
7. Milk – 3 cups
8. Milkmaid (Condensed milk) – ¾ tin
9. Cardamom powder – ¼ tsp
10. Ghee – ½ tsp
How to prepare Kozhukatta Payasam?
1. Add grated coconut and jaggery to a pan and fry on a medium flame.
2. Jaggery should melt completely. Stir occasionally.
3. When it turns thick, add cardamom powder and mix well.
4. Take off from flame and allow the mixture to cool.
5. Grease your hands with a little oil and make balls from this coconut mixture.
6. In the given measurement, you can make 35-40 balls.
7. Mix ghee and water in a pan and boil it well.
8. Take rice flour in another plate and add boiling water to it.
9. Using a spoon, mix the contents and prepare the flour.
10. Before it completely cools off, mix it well to prepare soft dough.
11. Make small balls from it and keep them in a closed container for a while.
12. Heat milk in a thick-bottomed pan and reduce to a low flame.
13. Continue cooking till the milk reduces its volume to half and turns thick. Stir occasionally to avoid sticking to the bottom.
14. Grease your palm with ghee and press rice balls softly.
15. Place the coconut ball inside it and enclose it completely. Seal the edges.
16. Now make it to perfect round shapes once again.
17. Continue the process for the remaining dough left, and keep it in a closed container for a while.
18. Add condensed milk and cardamom powder to the milk and boil for three minutes.
19. Slowly add the balls to it.
20. Cook in medium flame for the next 7-8 minutes. Then take off from the flame.
Courtesy: Grihalakshmi August 16-31, 2017
Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images in the gallery to read.
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