Pal Paniyaram Recipe

Pal Paniyaram - Rice dumplings in milk

Ingredients:
1 cup fine rice
3/4 cup blackgram dal (urad dal)
a pinch of salt
oil for frying
1 litre milk
250-300 gms sugar (to taste)
1 tsp cardamom powder

Method:
1. Wash and soak rice and dal separately for 2-3 hours. Then strain all the water and grind together to a fine but thickish paste - do not add water while grinding. Add salt, mix.
2. Heat oil. Take the batter in your hand. Make tiny balls of it and drop these balls in hot oil. Fry till light brown, remove, put them on absorbent paper to drain out excess oil, set aside.
3. Boil milk on slow fire till thick, adding sugar. Add cardamom powder, mix.
4. Drop the fried balls in milk and when they are soft (after soaking), remove onto a serving bowl.
5. When all the balls have been soaked, just before serving pour the left over milk on these balls, garnish with chopped nuts if desired.

Serve hot or cold.

Note:- Do not allow the balls to remain in the milk for too long, as they may get squashy.