How to make Pal Paniharam -

Rice balls dipped in milk with coconut.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Sugar (चीनी)

Cuisine : karnataka

Course : Desserts

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For more recipes related to Pal Paniharam checkout Brown Rice Payasam, Coconut Cream, Phirni, Zafrani Pulao . You can also find more Desserts recipes like Zebra Cake Eggless Chocolate Cake Pineapple Pradhaman Mixed Mithai Kulfi

Pal Paniharam

Pal Paniharam Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Pal Paniharam Recipe

  • Rice raw 3/4 cup

  • Sugar 3

  • Sugar 1/2 cup

  • Pure ghee 4 tablespoons

  • Cashewnuts 10

  • Coconut scraped 1/2 cup

  • Saffron (kesar) 1/4 gram

  • Salt a pinch

  • Milk 1 cup

Method

Step 1

Clean, wash and soak the rice for about an hour. Drain well and spread out on a clean dry cotton cloth in an airy place for 20 minutes. Grind this to a smooth powder and keep aside. Grind the cardamom with little sugar to a fine powder.

Step 2

Heat 2 tablespoons of ghee and fry the cashewnuts till light brown and keep aside. Soak the coconut in ½ cup warm water, grind and extract thick milk. Repeat the process but with 1 cup water and make a second extract and keep aside. Soak the saffron in 1 tablespoon of warm milk and keep aside.

Step 3

Take an equal measure of water to the rice flour. Heat this water with the remaining ghee and the salt. When the water starts boiling add the rice flour slowly, stirring vigorously to prevent formation of lumps. Cook for a few minutes more. Remove from heat, keep covered with a lid and let it sweat for a few minutes.

Step 4

Knead while still hot to a smooth and soft dough. Divide into 40 marble size portions and roll into smooth balls. Cover with a damp cloth to avoid drying. Heat the milk with half the sugar and the second extract of coconut milk. When it starts boiling add the rice balls in small batches and cook till they start to float.

Step 5

Remove with a slotted spoon and keep aside. Repeat this till all the balls are cooked. Add the remaining sugar to the boiling milk and cook till it combines and thickens. Add the cooked rice balls and the first coconut extract, stir lightly.

Step 6

Add the saffron and heat it through, mix in the cardamom powder and serve garnished with fried cashewnuts.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.