Paal Kozhukkatai is a yummy dessert made by simmering steamed rice balls with coconut milk & jaggery syrup and flavoured with cardamom powder. Paal Kozhukattai Recipe is a traditional Chettinad dish prepared for breakfast and during special occasions. How to make Paal Kozhukattai is explained in this recipe with step by step pictures.
Paal Kozhukattai is a delicious sweet very popular in Chettinad cuisine. I have give 2 versions of Paal Kozhukattai one with rice flour and another with wheat flour.
About Paal Kozhukattai Recipe
Paal Kozhukattai is made by cooking rice flour balls with coconut milk and jaggery syrup. Adding this dish to the menu will make the breakfast a grand one. I remember my mom making Paal Kozhukattai on occasions like birthdays, anniversaries and during get-togethers. She cooks the perfect traditional Chettinad Paal Kozhukattai and I just recreated it for the benefit of this tradition going on for the ages to come.
I had been wanting to post this paal kozhukattai recipe since last diwali, somehow other recipes took priorities. You can adapt the same recipe and make it with sugar if you prefer but the authentic vrsion uses jaggery. When I was compiling a list to make and post for vinayagar chaturthi, amma said to include paal kozhukattai too…though this is not made traditionally for vinagar chaturthi, I included it as it is also one among the kozhukattai family. This is one of authentic chettinad recipes belonging to Karaikudi and is one of my favs too.
The richness in the coconut milk with jaggery making the sauce so delicious and to add on the small balls soaked in the sauce, yum combo. If you are new to this recipe, please give a try and treat your self and am sure you will thank me for it. Paal Kozhukattai itself is completely photogenic and now that tells the secret why the pics turned out to my satisfaction.
Paal Kozhukattai Ingredients
- Rice flour : See home made rice flour recipe for making Rice flour at home. However, if you are not finding time, instant readymade flours are easily available these days in stores so you can use them too. But make sure to roast well and sieve it once to ensure no speck is there then proceed.
- Jaggery : Molded Jaggery / Achu vellam in tamil in big ball shape / bar shape is used for this recipe. Powdered Jaggery from store will save some time. Sugar can be an alternative for jaggery however jaggery’s mild sweetness makes this as a dish than a sweet!
- Coconut : Fresh grated coconut is recommended for this recipe. We can use desiccated coconut as well when fresh coconut is not available. Coconut powder or milk in place of grated coconut is not recommended even though we can use as it may not taste perfect.
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Paal Kozhukattai
Ingredients
- 1 cup rice flour
- 1 tsp ghee
- 1 cup milk
- 1 cup water
- 1 cup jaggery
- 3/4 cup water
- 3 tbsp coconut
- 1 cup milk
- 1 and 1/4 cups coconut milk
- 1/2 cup water
- 1/4 tsp cardamom powder
Instructions
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Dissolve jaggery in immersing level and heat it up till it bubbles. Then strain to remove impurities. Keep aside.
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In a mixing bowl add water, milk, salt and add the rice flour and mix well to prevent lumps.
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The mixture should be smooth and creamy. Then transfer this mixture to a nonstick pan with ghee. Keep stirring until it forms a dough consistency. At this stage switch it off.
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When its hand bearable hot collect them all together and knead it to form a smooth dough. Keep covered with a wet cloth until use to prevent it from drying.
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Form small balls or in cylindrical shapes(this is the traditional shape). Actually they use the thenkuzhal murukku press to make the cylindrical shape.
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Repeat this process to form all the balls. Keep aside. Heat milk + water in a heavy bottomed pan , when is starts boiling add the balls and simmer it.
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Once the balls are added, first it will all sink to the bottom. Keep closed and cook until the balls turn soft…once cooked it will gradually raise. Stir it very carefully not breaking the balls.
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Once the balls are cooked add the coconut milk, give a quick stir. Then add jaggery syrup and give a stir. Allow it to simmer 3-5mins.
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Add grated coconut, cardamom powder allow for a short single boil and switch off
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Give it at least 30mins resting time so that the sauce blends well with the kozhukattais. Serve Pall Kozhukattai warm / cold.
Notes
- While making the sauce – You can even add coconut milk along with milk and water. But I always add it this way to avoid curdling.
- Do not cook for long time after coconut milk and jaggery are added, as there are chance for curdling.
- While making the dough, you can even first heat water + milk then add rice flour but I added and dissolved it prior heating to avoid lumps.
- Instead of making balls you can also dump the dough in a murukku press and press it directly in water milk mixture to save time.I made small round balls as I felt that would look pretty for the pics.
- The kozhukattais will not get cooked fully in milk so add half and half water alteast.Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
- The measurement for water:milk:coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse.
For the sauce to blend well with the balls, you can roll them even more small.
You can even replace jaggery with sugar but the authentic way is making it with jaggery.
Nutrition
How to make Paal Kozhukattai
- Dissolve jaggery in immersing level and heat it up till it bubbles. Then strain to remove impurities.Keep aside. In a mixing bowl add water, milk,salt and add the rice flour and mix well to prevent lumps.
- The mixture should be smooth and creamy(adjust water level according to this). Then transfer this mixture to a nonstick pan with ghee.Keep stirring until it forms a dough consistency. At this stage switch it off.
- When its hand bearable hot collect them all together and knead it to form a smooth dough. Keep covered with a wet cloth until use to prevent it from drying. Form small balls or in cylindrical shapes(this is the traditional shape). Actually they use the thenkuzhal murukku press to make the cylindrical shape.
- Repeat this process to form all the balls. Keep aside. Heat milk + water in a heavy bottomed pan , when is starts boiling add the balls and simmer it.
- Once the balls are added, first it will all sink to the bottom. Keep closed and cook until the balls turn soft…once cooked it will gradually raise. Stir it very carefully not breaking the balls. Once the balls are cooked add the coconut milk,give a quick stir. Then add jaggery syrup and give a stir. Allow it to simmer 3-5mins.
- Add grated coconut, cardamom powder allow for a short single boil and switch off
Expert Tips
- While making the sauce – You can even add coconut milk along with milk and water. But I always add it this way to avoid curdling.
- Do not cook for long time after coconut milk and jaggery are added, as there are chance for curdling.
- While making the dough, you can even first heat water + milk then add rice flour but I added and dissolved it prior heating to avoid lumps.
- Instead of making balls you can also dump the dough in a murukku press and press it directly in water milk mixture to save time.I made small round balls as I felt that would look pretty for the pics.
- The kozhukattais will not get cooked fully in milk so add half and half water alteast.Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
- The measurement for water:milk:coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse.
- For the sauce to blend well with the balls, you can roll them even more small.
- You can even replace jaggery with sugar but the authentic way is making it with jaggery.
Serving & Storage Suggestions
- Serve in a bowl with about 15-20 balls when this is prepared as a single dish for breakfast or dinner. I am sure it will not end in single serve though! If you have additional menu for the breakfast or dinner, then a bowl with 6-8 balls is good! It is a good desert idea too!
- Since coconut is added, consume on the same day of making. Refrigerate if it has to be stored beyond 6 hours of cooking and heat it before serving.
FAQs
1. What is Paal Kozhukattai?
Paal Kozhukattai is made by cooking rice flour balls with coconut milk and jaggery syrup.
2. How do you make Paal Kozhukattai?
a. Prepare jaggery syrup
b. Prepare rice flour dough
c. Make cylindrical or round shaped rice balls
d. Cook the rice balls in milk & coconut milk
e. Add jaggery syrup (optional), cardamom, grated coconut and cook for a short while – Paal Kozhukattai is ready!
3. Important step to take care while cooking Paal Kozhukattai?
The kozhukattais will not get cooked fully in milk so add half and half water alteast. Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
4. Why did my Paal Kozhukattai cuddle?
Paal Kozhukattai tends to cuddle when milk is overcooked. Do not cook overtime after adding Coconut and Jaggery syrup.
5. On what occasions you can make Paal Kozhukattai?
Personal occasions like birthday, anniversary, get-together and during festivals.
Godhumai Paal Kozhukattai
Godhumai Paal Kozhukkatai is a delicious dessert made by simmering steamed wheat flour balls with coconut milk & jaggery syrup and flavoured with cardamom powder. Godhumai Paal Kozhukattai is an excellent idea for grand breakfast menu. How to make Godhumai Paal Kozhukattai is featured in this recipe with step by step pictures.
Godhumai paal kozhukattai recipe – This is a twist to the traditional paal kozhukattai recipe by replacing rice flour with wheat flour.I got this idea last week when I was thinking of posting Vinayaka chaturthi recipes so immediately got into action.
Also I always wanted to make paal kozhukattai shaped as small cylinders as amma says that is the way it is made traditionally so tried this godhumai kozhukattai this way and it looked cute too isnt it?!
Ingredients
- 1/4 cup heaped wheat flour
- 1 tbsp coconut grated
- salt to taste
For the milk sauce
- 1/2 cup water
- 1/4 cup milk
- 1/2 cup milk
- 2 tbsp coconut milk
- 3 tbsp jaggery syrup
- a tiny pinch cardamom powder
How to make godhumai paal kozhukattai
- Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
- In a mixing bowl – take wheat flour,add coconut and salt.
- Add water little by little to make a stiff dough.Now make tiny cylinder shapes as shown in the pictures.
- Make until the entire dough finishes.Set aside.Now in a pan add water and milk.
- Let it boil, when it boils vigorously with bubbles add the wheat balls.Let it cook atleast for 3-4mins in medium flame.
- Once it becomes soft add remaining milk and cook until the mixture becomes creamy.Simmer and cook.
- Now add coconut milk.
- Finally add jaggery syrup mix well, garnish with cardamom powder and switch off.
Store in an airtight container. Enjoy yummy paal kozhukattai!
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