Paal Kozhukattai

Paal Kozhukattai

Paal Kozhukattai is a traditional Indian Sweet. The recipe follows three simple steps of preparing jaggery syrup, making small rice balls and finally preparing paal kozhukattai. I used jaggery for making the recipe. It can be altered with Sugar or cane sugar of choice. in such case, skip the first step and sugar can be added directly once the rice balls are cooked. Also, idiyappam flour can be used for making paal kozhukattai. In the below recipe, I used rice flour for making it

Ingredients to make Paal Kozhukattai:

  • Rice Flour – 1 cup (200grams)
  • Jaggery Powder – 1 1/2 cup (300 grams)
  • Milk – 1 1/2 cup (300ml) [milk + water : 1 1/2 cup + 1/2 cup]
  • coconut milk – 1/2 cup(100ml)
  • cardamom powder -1 tsp
  • gingely oil as required
  • scrapped coconut – 1 tbsp
  • Few saffron strands
  • water as required
  • salt as required

Method:

Step 1 – Jaggery Syrup Preparation:
  • in a vessel, add jaggery(300grams) and water (300ml))
  • boil till jaggery gets dissolved in water
  • switch off flame, filter impurities
  • keep this aside to come down to room temperature
Step 2 – Making Small Rice Balls:
  • Boil a cup of water (200ml)
  • take a bowl, add rice flour(200grams)
  • add boiling water partly in the bowl, mix it with a spoon
  • add a tsp of salt and a tbsp of scrapped coconut
  • pour water partly and start making a dough

Approximately 200 grams of rice flour requires 180ml of boiling water to prepare dough

  • apply some gingely oil in the palm
  • take a small portion of the dough and make a small ball
  • repeat making small balls
Step 3- Preparing Paal Kozhukattai:
  • in a vessel, add milk(300ml) + water(100ml) (1 1/2 cup +1/2 cup) and boil it
  • once the milk is boiled, add all the small rice balls we prepared gently inside the vessel
  • let it cook for 15 minutes on medium flame
  • saute occassionally
  • once the rice balls are cooked, it starts to pop up on the top surface
  • add the jaggery syrup(at room temperature), cardamom powder and stir it well
  • pour 1/2 a cup of coconut milk
  • let everything boil for 2-3 minutes
  • Take a small bowl, make rice paste by combining a tsp of rice flour with 2 tbsp of water. Add this paste in the vessel. This step is optional and is helpful to increase thickness consistency of paal kozhukattai
  • let it cook for 2 minutes
  • add few saffron strands and switch off flame

paal kozhukattai is ready!!!

For other sweet recipes, check out here

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