A rustic, ages-old recipe from Tamil Nadu, one of the southern states of India, the paal kozhukattai is at the same time a dessert/snack/breakfast dish.
Paal kozhukattai is made with rice flour dumplings and slices of ripe plantain cooked in a combination of milk and coconut milk, flavored with cardamom and lightly sweetened. So nourishing, filling and comforting; perfect to be enjoyed any time.
For kozhukattai (rice dumplings),
Rice flour – 1 cup
Water – 1¼ cup
Sesame oil – 1 tsp
Salt – ¼ tsp
For paal kozhukattai (pudding),
Milk – 1½ cups
Water – 1 cup
Thin coconut milk – 1 cup
Cardamom powder – ¼ tsp
Ripe plantain – 1 large, thinly sliced
Sugar – ½ cup
Thick coconut milk – ½ cup