by PadhuSankar 23 Comments
Paal Kozhukattai is a very popular Chettinad sweet/dessert prepared with jaggery/sugar and coconut milk.This is an authentic recipe in which the dumplings are prepared by soaking and grinding rice. It tastes great and is simple to prepare. Today we will learn how to prepare paal kolukattai following this easy recipe.
How to make Pal Kozhukattai
Prep time – under 15 mins
Cook time – under 30 mins
Serves – 2
Ingredients needed
For Rice balls
Parboiled rice – 1/2 cup
Salt a pinch
Ghee – 2 tsp
Sweet sauce
Jaggery – 3/4 cup
Thin coconut milk – 1 cup
Thick coconut milk – 1/2 cup
Cardamom powder – 1/4 tsp
Edible camphor – a pinch (optional)
Preparation
Wash and soak rice for 2 hours. Grind it to a fine paste adding little water and a pinch of salt. Rinse the mixie with little water and add to it.
Melt jaggery adding 2-3 tbsp of water in low heat.Once it melts, switch off the flame and filter it to remove any impurities.
Method
Take a kadai or pan (preferably non stick) pour the batter, melted ghee and switch on the flame. In medium heat, keep stirring the rice batter continuously to prevent formation of lumps until it starts to leave the sides of the pan. Switch off the flame.
When it is warm, grease your hands with a little ghee and knead it to soft pliable dough.(keep the dough covered with a damp cloth to prevent it from drying. The dough will not stick to your hands, if it is cooked well.
Make small balls like seedai out of it and keep it ready.(that’s a close up shot of the ball, so it appears big).If the ball are big, they will take more time to get cooked and they will taste bland in the dish. So make small sized balls.
Boil 1 cup of thin coconut milk, when it starts boiling, reduce the flame and add the balls gently.The balls should be immersed in the thin coconut milk. If not, add more thin coconut milk. Do not stir it for the first few minutes. Then stir gently and cook in medium low flame for 5-6 minutes or until done. (the balls will change color and start coming to the surface when they are cook. You can even taste the rice ball and check if they are cooked)
Now add the thick jaggery water, cardamom powder, edible camphor and cook for a few more minutes until it becomes slightly thick and saucy.
Then add thick coconut milk, stir and turn off the heat. Do not boil or cook after adding the thick coconut milk. It will thicken a little as it cools down.
Enjoy pal kozhukattai warm or cold!!
Note-For coconut milk- grind 1 cup grated coconut with 3/4 cup warm water and extract thick coconut milk. Then add more water to the already ground coconut and extract the second thin diluted coconut milk. You can use ready made coconut milk also. In that case, dilute the thick coconut milk by adding lukewarm water.
You can substitute jaggery with sugar. Since I avoid including sugar in my diet as much as possible, I have added jaggery. You can adjust sweetness according to your taste.
More Kozhukattai Recipes
Vella Kozhukattai (with coconut jaggery filling)
Sweet Kozhukattai (with kadalai paruppu, jaggery filling)
Mani Kozhukattai
Uppu Kozhukkatai (with ulundu filling)
Ellu Kolukattai
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Reader Interactions
Comments
Hi Padhu,
very well described and quite a tempting recipe.
I would like to know how long we have to cook the rice balls in the thin coconut milk. In normal procedures for kozhukattai we steam the rice balls right? Can the same method not be used here?Rgds,
LalithaReply
When the balls are cooked, you can see that they change color and come to the surface. Since we are cooking the rice batter first, this will not take much time.Yes, some even steam the balls but I have not tried it.
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Wow ! That sounds delicious ..
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This is my favorite one,I make it with sugar,yours looks so authentic and creamy 🙂
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delicious.. so creamy
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the dish looks so appetizing !!Will taste great as well 🙂
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Lovely pics of kozhukattais for Ganesha chaturthy.
DeepaI am a recent following of your blog. I love it.
Just a question. I do not get whole tamarind where I live. I can get tamarind paste only. When you say one lemon sized tamarind, that would be equal to how many (measuring) tea spoon? Thanks for your reply.
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SG – You can use tamarind paste. Lemon sized ball is just 1 tsp.
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This looks very inviting…wonderful clicks..thanks for dropping by!!
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Can pal kozhukattai dough be made from the readymade kozhukattai dry flour we get in shops? Will it taste as good as grind flour u mentioned? Thx in advance for the reply.. And keep up the good work!
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Priya – You can try pal kozhukattai with the kolukattai flour you get in shops. Of course there will be difference but not too bad. Anything authentic is authentic and we cannot deny that.
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Recipes presentation are really awesome. It helps us a lot. Appreciate your effort.
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can i make this a day before and heat it the next day by adding the thick cocunut milk before serving.
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Super akka……love it……jaggery is nutritious than sugar…….i've seen your other recipes…….nice recipes……keep rocking………pls reply me……..:-)
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Super akka…….love this recipe but my mother doesn't know the recipe…….thx…..but i have a doubt you have mentioned earlier that you won't use sugar instead will have sugar but you have used coconut milk in this recipe,will it not increase the fat content in our body? Reply pls
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Hello, I love ur recipes..
I tried this one out.. the gravy was very deliious.. but the kozhukattais were too hard and did not absorb the gravy .. what could have gone wrong?Reply
If you had used store bought rice flour, mostly it happens like that. The rice dough should be soft. You have to knead well to make a soft dough- if needed you can add more warm water. If the dough is hard, the kozhukattais will also be hard.
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Saraswathi Parboiled rice means puzhungal arisi right? Can we use idli rice?
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Yes, Par boiled rice is puzhungal arisi. You can use idli rice.
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Hi… Can we use raw rice for the Kozhakattai balls? Normally we don't use parboiled rice for neivedhyam
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Yes, you can.
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Thank you… I made it today and it tastes yum!
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