Paal Kozhukattai
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.
Servings3 people
Ingredients
- 1 cup rice flour
- 1 teaspoon ghee
- 1 cup milk
- 1 cup water
- 1 cup jaggery
- 3/4 cup water
- 3 tablespoon coconut
- 1 cup milk
- 1 and 1/4 cups coconut milk
- 1/2 cup water
- 1/4 teaspoon cardamom powder
Instructions
- 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. 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
- 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 Facts
Paal Kozhukattai
Amount Per Serving (125 g)
Calories 600
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 24g150%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 24mg8%
Sodium 84mg4%
Potassium 511mg15%
Carbohydrates 75g25%
Fiber 2g8%
Sugar 30g33%
Protein 11g22%
Vitamin A 264IU5%
Vitamin C 1mg1%
Calcium 236mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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