Undralla Payasam Recipe | Paal Kozhukattai with jaggery with detailed photo and video recipe. An easy and simple yet popular South Indian milk-based dessert recipe made with rice flour and jaggery. It is a classical and traditional dessert recipe prepared particularly during the Ganesh Chaturthi festival celebration offerings. There are many ways to prepare this classical payasam, but this recipe follows the traditional milk & jaggery-based recipe.
Undralla Payasam Recipe | Paal Kozhukattai with jaggery with step-by-step photo and video recipe. Payasam or kheer recipes are perhaps the default or must-do dessert recipes from South Indian cuisine. These are typically made for certain occasions, festivals, or celebrations feasts as offerings. One such easy and simple milk-based payasam dessert recipe is undralla payasam most commonly known as Paal Kozhukattai known for its taste and color.
I have shared the authentic Paal Kozhukattai recipe previously that was made with milk and sugar. The recipe for the white-colored Paal Kozhukattai is simple without much additional add-on. However, Undralla Payasam which is inspired by the former carries different colors and textures. Particularly due to the use of jaggery with milk, it gets a dark brown color making it not just healthy, but also a visually appealing dessert. In addition, the payasam is loaded with dry fruits, sliced dry coconut, and roasted chana dal. All these additional toppings make it a unique and special milk dessert recipe. Do try this payasam for this year’s Ganesh Chauthi festival offerings and serve it with friends and family.
Furthermore, some more related and additional tips, suggestions, and variations to the Undralla Payasam recipe. Firstly, the softballs used in this recipe are made with rice flour as the authentic recipe. However, if you have some allergies or do not like rice flour, you can make it with wheat flour or plain flour. Secondly, as the vegan version of this dessert, you can use coconut milk as a replacement for cow’s milk. Also, you may have to replace ghee, or any dairy products with oil or coconut cream. Lastly, the color of the dessert mainly depends upon the type of jaggery used in the dessert. Select the preferred jaggery type based on the color preference you have for the final product.
Finally, I request you to check my other related Dessert Recipes Collection with this post of Undralla Payasam recipe. It mainly includes my other related recipes like Sitafal Rabdi Recipe, Mango Kheer Recipe, Pazha Payasam Recipe, Coconut Ice Cream Recipe, Protein Bites Recipe, Marie Biscuit Pudding Recipe, Rabdi Kheer Recipe, Kaddu Ki Kheer Recipe, Food After Delivery For Mother, Pal Payasam Recipe. Further to these I would also like to add my other recipe categories like,
About Undralla Payasam:
It is a popular South Indian or Andhra cuisine dessert recipe made with rice flour, jaggery, and full cream milk. It is most commonly known as Undrallu Payasam or Undrallu Kheer as it is made with 2 main ingredients. Basically, the dessert is made with Undrallu or rice balls and payasam or milk jaggery pudding. It is a popular dessert recipe made specifically during auspicious occasions like Ganesh Chaturthi or Krishna Janmashtami and served as offerings and Prasadam.
There are many types of Undralla Payasam or Paal Kozhukattai from its authentic traditional recipe. The authentic recipe is made with just milk and soft rice dumplings with sugar for sweetness. However, the most popular way is to make it with jaggery for the dark brown color of the dessert. The other popular variant is to be made with coconut milk as an alternative to regular milk. This can also be termed as vegan dessert for those with dairy allergies.
Video Recipe:
Recipe Card for Undralla Payasam:
Undralla Payasam Recipe | Paal Kozhukattai
Ingredients
for rice balls:
- 1½ cup water
- 1 tsp ghee
- ¼ tsp salt
- 2 tbsp jaggery
- 1 cup rice flour
for payasam:
- 2 cup water
- 2 tbsp chana dal, soaked
- ¼ tsp salt
- 1 cup jaggery
- 2 tbsp coconut, chopped
- 1 cup milk
- ½ tsp cardamom powder
for nuts:
- 2 tbsp ghee
- 2 tbsp cashew
- 2 tbsp raisins
Instructions
- Firstly, in pan take 1½ cup water, 1 tsp ghee, ¼ tsp salt, 2 tbsp jaggery and get to a rolling boil.
- Once the water comes to a boil, add 1 cup rice flour.
- Keeping the flame on low, mix well until the rice flour absorbs water.
- Cover and rest for 2 minutes.
- Now knead the dough smoothly making sure there are no lumps.
- Make small ball-sized balls and keep them aside. If the dough is sticky, use rice flour to rub.
- In a large kadai take 2 cup water, 2 tbsp chana dal and ¼ tsp salt.
- Boil for 5 minutes or until the dal is cooked well.
- Now add 1 cup jaggery, 2 tbsp coconut, and mix until the jaggery is well combined.
- Further, add prepared rice balls, cover, and boil for 5 minutes.
- Once the rice balls are cooked well, add rice flour slurry. Take a small piece of rice four dough and mix well with water making sure there are no lumps.
- Continue to cook until the payasam thickens slightly and turns glossy.
- Cool the payasam completely, before adding 1 cup milk and ½ tsp cardamom powder.
- Now in a pan heat 2 tbsp ghee. roast 2 tbsp cashew and 2 tbsp raisins until they turn golden brown.
- Pour the nuts over payasam and mix well.
- Finally, enjoy Undralla Payasam Recipe chilled or slightly warm.
Nutrition
How to make Paal Kozhukattai with step-by-step photos:
- Firstly, in pan take 1½ cup water, 1 tsp ghee, ¼ tsp salt, 2 tbsp jaggery and get to a rolling boil.
- Once the water comes to a boil, add 1 cup rice flour.
- Keeping the flame on low, mix well until the rice flour absorbs water.
- Cover and rest for 2 minutes.
- Now knead the dough smoothly making sure there are no lumps.
- Make small ball-sized balls and keep them aside. If the dough is sticky, use rice flour to rub.
- In a large kadai take 2 cup water, 2 tbsp chana dal and ¼ tsp salt.
- Boil for 5 minutes or until the dal is cooked well.
- Now add 1 cup jaggery, 2 tbsp coconut, and mix until the jaggery is well combined.
- Further, add prepared rice balls, cover, and boil for 5 minutes.
- Once the rice balls are cooked well, add rice flour slurry. Take a small piece of rice four dough and mix well with water making sure there are no lumps.
- Continue to cook until the payasam thickens slightly and turns glossy.
- Cool the payasam completely, before adding 1 cup milk and ½ tsp cardamom powder.
- Now in a pan heat 2 tbsp ghee. roast 2 tbsp cashew and 2 tbsp raisins until they turn golden brown.
- Pour the nuts over payasam and mix well.
- Finally, enjoy Undralla Payasam Recipe chilled or slightly warm.
Notes:
- Firstly, make sure to add milk only after the payasam is cooled. else there are chances milk to split.
- Also, jaggery can be replaced with sugar for variation.
- Additionally, boil the rice balls before adding jaggery so that the rice balls are cooked from the inside.
- Finally, Undralla Payasam Recipe tastes great when fresh coconut pieces are added.