Raks Kitchen

Home » SWEETS » Paal kozhukattai recipe with coconut milk

Paal kozhukattai recipe with coconut milk

by 99 Comments /

paal kozhukattai
    Paal kozhukattai is one of my hubby’s favourite sweets. I hardly remember the way my mom used to make this sweet,also I was not fond of this before marriage. After we came here to Singapore,when we go yearly to my in-laws place,my MIL made this sweet twice or thrice especially for her son(for me too..hehe). Her way of making is very different and I am determined to learn it from her,when she  makes it next time. This recipe is one I tried from Prema’s Cookbook, which never fails and my hubby loves this version equally as his mom’s.

After long time I made this today and in the evening he is going to get this as surprise, when he is back from office💝💝.
PAAL KOZHUKATTAI

Check out the full video on How to make paal kozhukattai

 

Paal kozhukattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet/ dessert
Prep Time: 20 mins    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Idiyappam flour/rice flour – 1 cup

Coconut milk powder – 50 gms pack

Water – 2 & 1/2 cup

Sugar – 3/4 cup

Milk+ water – 1/2 cup + 1 cup

cardamom powder – 2 pinches

Ghee – 1 tsp

Sesame oil – 4 tsp

Salt – A pinch

Method:

  1. Take a non stick pan and mix milk,1 cup water,ghee and the rice flour (add a pinch of salt if u r using rice flour,i used store bought idiyappam flour and it had salt in it, so dint add).

    2. mixing

  2. Heat this in medium flame with constant stirring until the water evaporates and forms a dough.

    3. Dough

  3. Add 4 tsp sesame oil now and knead the dough. The dough should have got cooked almost and this can be confirmed if the dough is non-sticky. (Dont cook in high flame,cook in medium flame as this will make sure that the dough gets cooked.

    4. smooth

  4. Keep covered and take your convenient portions little by little and make tiny balls of desired size. I made it in size of seedai as mentioned in prema’s blog.

    5. tiny rice balls

  5. Now take 2 cups of water in a heavy bottomed vessel and heat it until lukewarm. Add the 1/4th of the coconut milk powder to get a thin milk. Mix well without lumps. Bring to boil.(Be careful,it may overflow now).

    6. thin coconut milk

  6. Add the rolled tiny rice balls in two parts. Add half of the balls and wait until the milk boils again and again add the remaining balls.

    7. Adding rice balls to milk

  7. Boil in medium flame for 3 minutes or until the balls float on the top. By now the milk would have gone thicker.

    8. balls cooked and floating

  8. Add cardamom powder,sugar and mix well until it gets dissolved.

    9. sugar

  9. Take remaining 1/2 cup water and heat it until lukewarm. Add the remaining coconut milk powder and mix well to get thick milk. Put off the stove and add this thick milk and mix well.

    10. Ready

Notes

  • I have used sugar,you can replace with jaggery.
  • You can use fresh coconut milk. – Grind 1 cup of grated coconut in 1/8 cup lukewarm water. Squeeze and collect first milk. Use this in the last step. Again place the squeezed grated coconut in mixer and add 1/2 cup to 3/4 luke warm water, grind and extract the thin milk. use this in step 5. Adjust quantity as mentioned. That is the thin coconut milk should be 2 cups. So add water accordingly. 
  • You can use coconut milk cream or our drinking milk too.
  • Do not boil after you add the thick milk as there are chances of curdling. 
  • Increase or decrease the sugar amount as per your taste.
  • I have used unrefined sugar in the updated video.

Serve hot or chilled as per your wish and enjoy this delightful sweet. PAAL KOZHUKATTAI

Reader Interactions

Comments

  40. Suhaina

    wow.. i am drooling……looks so cute.. I know how difficult is to make these cute balls..but the pleasure that u get when u eat them is much much more.. simply love it.. wonderful clicks.. are these new serving cups from India??? Looks very cute..Happy new year dear.

    Reply

  41. GEETHA ACHAL

    ராஜி…chanceillai….எப்படி இவ்வளவு பொருமையாக உருண்டைகள் உருட்டினிங்க…அருமை…எனக்கு மிகவும் பிடித்த பால் கொழுக்கட்டை…வாழ்த்துகள் ….

    Reply

  43. Janu

    Beautiful Raji!!! You are a superwoman!! You have a huge bunch of patience, rolling the kozhakattais to small small balls.. HAPPY NEW YEAR!!!!

    Reply

  61. தக்குடு

    மூஞ்சி புஸ்தகத்துலையே பாத்தேன் இதோட போஸ்டரை. குட்டி குட்டியா அழகா இருக்கு, அப்பரம் ஒரு டவுட்டு, உங்கத்துல சாப்டு முடிச்சதுக்கு அப்புறம் அந்த வெள்ளி கிண்ணத்தையும் ஸ்பூனையும் சாப்டவாளுக்கே குடுத்துடுவேள்னு எல்லாரும் சொல்லிக்கறாளே அப்பிடியா??..:)

    Reply

  66. viji

    hi,

    Ur paal Kozhukattai looks amazing. 🙂
    If i add jaggery instead of sugar, how much i have to add n wen should i add?

    Is it ok to add jaggery directly r i have to make vella pagu….

    Reply

  68. RAKS KITCHEN

    Hi Viji, for the above mentioned quantity, I think 1 cup jaggery will be enough, anyways not sure, but u can try 1 cup. I think making paagu and adding is better that we can filter the impurities. 🙂

    Reply

  74. RAKS KITCHEN

    Thanks 🙂 It should hold its shape and should not dissolve in milk. When it is hot, it tends to be too soft, but after cooling down, th eballs becomes more firm. If you keep in fridge for some time, you get more firmer balls.

    Reply

  76. RAKS KITCHEN

    You may need upto 2 cups of milk.Use in 5th step 1/2 of the milk (diluted with water if needed) and remaining later where ever I have mentioned. If using coconut milk, first take thick coconut milk from a whole coconut. Scrap it and grind it with 1/2 cup warm water and squeeze to get thick milk.set aside. IN same coconut, add 1 more cup of warm water and grind again. Squeeze to get thin milk . Use thin milk in step 5 as mentioned and thick milk in the last stage. Hope its clear.

    Reply

  77. madhu

    Hi raji if i am using ready made coconut milk how much should i use and when should i add it?

    And not to mention i love your blog.I have tried many recipes and it is always a success.Keep up the grt wrk 🙂

    Reply

  84. Arrul mozhi

    hi … i tried this recipe with ragi flour … the first half balls got melted with the boiling coconut milk… the second half remained… could u say ll it happen like this… but the taste was so good….

    Reply

  85. Raks anand

    Did u followed all the steps like ore cooking the ragi and make a dough ? If the balls are added before it starts boiling, the it may get dissolved in the coconut milk too…

    Reply

  86. priya

    Hi raks …. I tried ur receipe it came out very wel all my family m members liked very much even my daughter liked very much. Sje is just 8 months. Thank u.
    by priya

    Reply

  90. Kavita Suresh

    Hey.. I made this yesterday and it was good. I was under the impression that the rice balls would soak up the sweetness and be sweet too; unfortunately, it wasnt so; it tasted bland. The liquid part was very tasty. So, wanted to ask if we can add some sugar to the rice flour before making the dough.

    Reply

  94. Kavita Suresh

    Thanks dear. I made it again, and this time I perfected it; will be trying the jaggery version the next time; mom and MIL both brought homemade idiyappam flour from ooru, so I can experiment a lot of rice flour recipes..

    Reply

  95. Safina Mubarak

    thanks a lot raks ,i tried yesterdy it came out yummy..its my fav sweet which my mom used to prepare fr us often but i ve nvr done on my own…at righttime saw ur receipe n rightly de same sweet which i was yearning for…last step while adding thick milk v mix little flour along n pour so dat while cooling it gets thickened…n i lov to eat dat way..thanx a lot raksss again..

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *