Paal kozhukattai is a traditional South Indian sweet dish 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, while the milk sauce is rich and flavorful, with 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.
Paal Kozhukattai
6
servings10
minutes15
minutesIndulge in the traditional South Indian dessert, Paal Kozhukattai – 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 and press them through a Murukku Press (Acchu) directly into the boiling water, similar to 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 and let it simmer for an additional 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.
Wonderful picture. tempts me to try your version.
i've quoted you on one of my posts with a link to this page. i hope it is ok with you.
i'm yet to publish it. do mail me regarding this
thanks
Hi Minu,
Thank you for visiting my site. It is fine with me to link to my recipes and publish.
Thank you once again for your interest in my recipes.
hi mam.after adding jaggery if we boil milk will spoil generally.hw we can avoid
If you add the milk (ensure to add boiled milk) at the last, keeping the stove at minimum flame, it will not curdle.
Is it just rice flour or kolukkatai/Idiyappam flour mam?