Recipe : Coconut Milk Mango Kozhukattai | Thengai Pal Mambalam Kozhukattai Prep Time: 20 minutes Cook time: 20 minutes Recipe Cuisine: Indian Recipe Category: Dessert Serves: 5 persons

Ingredients :

Banganapalli Mango - 1/2 no (medium size) Rice Flour - 1 and 1/2 cup Sugar - 1/4 cup (+ or -) 1st Coconut Milk Extract - 1 cup 2nd Coconut Milk Extract - 1 and 1/2 cup Cardamom - 3 no

Method :

Steps To Make Coconut Milk Mango Kozhukattai : First grind the mango pulp into fine paste. (Image 1) To make the kozhukattai dough, combine the rice flour with mango pulp and pinch of salt, then knead into soft dough with required boiling water. (Image 2, 3 and 4) Make small balls out of the dough for about half inch and keep aside. (Image 5) To make the coconut milk mango kozhukattai, boil the second extracted coconut milk in a kadhai \ pan. (Image 6)

Drop the prepared balls into the boiling coconut milk and cook for 10mins over medium flame, also don't stir in between until the balls comes up to the surface. (Image 7 and 8) Add in the sugar, mix little and cook until the sugar dissolved completely. (Image 9) Add the cardamom, mix little and remove from the flame. (Image 10) Finally pour the first extracted coconut milk, mix all and ready to serve. (Image 11 and 12)

Serving Suggestion : Serve hot or chill. Related Recipe : Chettinadu Thengai Paal Kozhukattai

Author: Kalai's Cooking Recipes