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 |
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 |
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 |
No comments:
Post a Comment
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment...