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..
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
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