Thanjavur Style Paal Kozhukattai

Paal kozhukattai is a traditional South Indian sweet dish. It is made with rice flour dumplings cooked in a creamy, sweetened milk sauce. It is a popular dessert in Tamil Nadu and is often made during festivals and special occasions. The rice flour dumplings are soft and chewy. The milk sauce is rich and flavorful. It includes a hint of cardamom. It is a delicious and comforting dessert that is sure to satisfy your sweet tooth.

There are various ways to prepare Paal Kozhukattai, a traditional South Indian dish made with milk. Below is a recipe for Thanjavur Style Paal Kozhukattai. This delicious treat is typically made in the evening and served on a banana leaf for an authentic experience.

How to make

Paal Kozhukattai is a delightful traditional sweet dish made with rice flour and jaggery. To prepare it, start by heating rice flour until hot. Then, mix it with boiling salted water to form a dough. Next, boil water in a thick vessel. Press small portions of the dough through a Murukku Press into the boiling water. Cook them until they are firm. After cooking all the dough, add milk to the vessel and let it simmer. Separately, dissolve jaggery in water, strain it, and mix it with the cooked kozhukattai. Enhance the flavors with cardamom powder and coconut gratings before allowing the mixture to cool and thicken. Serve this delicious, sweet treat once set and enjoy its rich flavor and texture!

Paal kozhukattai Recipe

Paal Kozhukattai

Recipe by S Kamala

Course: Sweets, DessertCuisine: Indian, TamilDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Indulge in the traditional South Indian dessert, Paal Kozhukattai. These are soft rice flour dumplings in a creamy, sweet milk sauce with a hint of cardamom. Try this delicious recipe!

Ingredients

• Rice flour – 1 cup

• Powdered jaggery – 1/2 cup

• Milk – 1 cup

• Coconut gratings – ½ cup

• Cardamom Powder – ½ teaspoon

• Salt – a pinch

Directions

• Start by heating the rice flour in a kadai until it’s hot to the touch.
• Boil two cups of water with a bit of salt and pour this over the hot rice flour. Stir the mixture with a wooden spoon until it cools enough to handle, then knead it into a dough.
• In a thick-bottomed vessel, bring four cups of water to a boil.
• Once boiling, take lemon-sized portions of the dough. Press them through a Murukku Press (Acchu) directly into the boiling water, like forming murukku in oil. Allow each batch to cook for three to four minutes without stirring initially. After they firm up, you can gently stir.
• Continue this process with the remaining dough, pressing small batches into the boiling water and allowing them to cook.
• After all the dough has been used, add milk to the vessel. Let it simmer for an extra five minutes.
• Separately, mix ¼ cup of water with jaggery powder and bring it to a boil until the jaggery completely melts. Remove from the heat and strain the liquid.
• Pour the strained jaggery over the cooked kozhukattai in the vessel, stirring gently to combine. Once well mixed, sprinkle in cardamom powder and coconut gratings, stirring well.
• Remove from heat. The mixture will thicken as it cools. Serve once it’s set and enjoy this traditional sweet treat.

Recipe Video

Notes

• The quantity of the jaggery may be increased if you require more sweet. If you do not mind calories, then you can add coconut milk instead of ordinary milk. It will be very tasty.