Hi Amma...en happyness aa unga kitta share Panna ninaikuren.intha maari recipe panna enaku payam sariya varathonu...en mamaku paalkolukattu fav...but saaptu rompa year aachunu sonnaru ....5 month aa solliteviruntharu venumnu.mumbai work avarku... yesterday vantharu..na Ungala paathu dha intha recipe panne ..omg super aa vanthurunthathu ...mama saaptu semma happy....avlo perfect aa pannirukanu. ..rompa happy avaru. .tqs so much Amma ...lvu ❤️
Now i prepared amma, super ah vandhuchi... Last mnth one time Naa water la boil panna bt nalla varla kozhanjiduchi nw milk la boil panna ma yenga karanjidumonu ninachen bt nijama nalla vandhuruku... Thnk u ma..
உங்கள் சமையல் அனைத்தும் அருமை பால்கொழுக்கட்டை மிகவும் அருமை. இன்று நான் பால் கொழுக்கட்டை செய்து பார்த்தேன் மிகவும் அருமையாக நீங்கள் செய்தபடியே வந்தது மிக்க நன்றி . வெல்லத்துக்கு பதிலாக ஜீனி போட்டு செய்யலாமா?
I tried your recipe for paal kozhukattai. It was awesome. Though i did not add edible camphor, the dish was liked by everyone in the family. Thanks maami for your detailed explanation. It was a flavorful neivedyam for ganesh chathurthi.
Mami in a short time gap today I mde this recipe of urs d hat's off...it came veryyyyyy well, tq u so much ...this on the occassion of Vinayaka Chathuri I mde.. credit goes to u, tq once again ❤😊
Make vellapaagu and add instead of adding powdered vellum. It will taste superb. Also sometimes milk may split due to vellum. That will not happen as we can add vellapagu after switching off the milk.
Hi Mami, I have tried your Paalkozhukattai. It's superb. Before I used to make this. Always my milk used to get little spoiled. This time your tip that is cool jaggrey water we have to add. This time it was delicious. Thank you Mami.
I really love this koyakatta..Have never made it before..Thank you for uploading this recipe..How are you Mami ?..Am visiting your channel after a very long time..It is very nice to see your ever smiling face and kind words..These are difficult times with corona and lockdowns making our lives stressful and i hope everything is fine at your end..Stay safe..
Senjiruken ma Coconut milk coconut cardamom pota OK agidum Nu nenaikiren romba nandri... first time Nan panniruken.... asaya irundhudhu ... I hope it will taste good
Amma, v have tried to prepare paal kuzakattai even after v put the jaggery after watching ur vedio. Inside the balls there is no sweet at all so v could not eat. Please advise us what to do.
super excellent my Patti used to do after long time i am watching now really mam feel like to have any how I will try to make 2day night Tiffin same variety it will match with karma
Semma super Amma. Soo rich creamy and tasty. I will try this for sure this year. I saw all ur kollukattai, payasam and appam recipes. All r super. This time, Vinayagar is going to HV feast in our house for all 3 days. Thank you so much for sharing ur recipes, experience and stories too. Wishing u too Happy Vinayagar chaturti ma.
Hi Mami I have tried paal kozhukattai twice it did not come well.. I understood ur step by step recipe will try tomorrow.. One doubt will the sweet get inside the kozhukattai..
Mami, today I tried pal kozhukattai. It came out nice. Thank you so much . It's your encouragement that gives us the guts to try out delicate receipes.
வணக்கம் மாமி. பால் கொதிக்கு போது சூடாக இருக்கும் அந்த நேரத்தில் வெல்லபாகு ஊற்றினால். திரிந்து பால் கெட்டுப் போய் விடாதா? பால் சூடாக இருக்கும் போது வெல்வப்பாகு ஊற்றலாமா?
Hello Ma'am, I do follow the same procedure. But my kozhukattai are not so soft. The juice turns out very delicious every time I make but the kozhukattai is bit hard. Pls suggest what to do
Dear Madam, I get much confidence for a fine cooking only after seeing your video demo.and I hve become so addicted for your recipies in cooking.Very easy way to learn.God bless you and your family for a longer years.
Please post a detailed video on how to prepare RICE FLOUR for seedai, murukku and other snacks & ULUNDHU FLOUR for Thenkuzhal and how to grind it at home with a FOOD PROCESSOR or mixie. How should be the consistency or texture of the flours, when made at home? ALSO, how to prevent milk from curdling when making payasam with jaggery?
