Ragi paal kolukattai-Step by step photos and video

Cuisine Style: Tamil Nadu, south india | Cooking Time: 15 minutes | To Serve: 3 | Type: Ganesha[vinayagar] Chaturthi festival special recipe, Krishna jayanthi

Ingredients

• Ragi flour -1/4 cup
• Rice flour - 1 cup
• Sugar – ½ cup
• Milk- 1 cup
• water - 1 cup
• Saffron – a pinch
• Green cardamom – 3 or cardamom powder – ½ tsp
• Salt a pinch

Method

• Boil enough water in a pan
• In a bowl, add rice flour, ragi, pinch of salt mix well then slowly add boiled water mix well & make soft & non sticky dough
• Cover it leave it for 3 min
• Put handful dough into oil greased murukku kuzhal.
• Heat milk, water in a pan, then boil for 5 min
• Add sugar & cardamom powder
• Then squeeze over boling milk, cook for 3 to 5 min
• Once its ready, pour into serving glass, Serve hot or chilled

Tip

• You can make pal kolukattai using coconut milk, condensed milk or almond & cashew nut mixture.
• For another variation:- You can use ragi flour, bajra flour, red rice flour or thinai maavu
• You can add ghee roasted & chopped nuts
• You can use grated jaggery or white sugar.
• For jaggery variation-Make kolukattai-melt jaggery-cook with jaggery-then finally add coconut milk

How to make Ragi paal kolukattai video

How to make Ragi paal kolukattai -Step by step photos

Ragi paal kolukattai

Add 1 cup rice flour

Add 1/4 cup ragi flour

Add pinch of salt

Boil water Apr 1 cup water

Add water, mix well

Add 1 tbsp oil

Knead it one min then cover it leave it for 3 min

Grease murukkku kuzhal add small portion of dough

Squeeze, soft and perfect dough

Heat 1 cup water

Add 1 cup milk

Add 1/2 cup sugar

Boil for 5min

Squeeze over boiling milk mixuture

Boil for 3 min

add cardamom powder

Break it in to small pieces

Now its ready, cut off heat

Pour into serving glass, serve

Perfect ragi paal kolukattai