Go Back
+ servings
paal kozhukattai
Print Recipe
5 from 8 votes

Paal kozhukattai recipe

Paal kozhukattai with coconut milk and sugar is a treat for your taste buds as well as eyes. Tiny rice balls cooked in coconut milk and cardamom flavor.
Prep Time20 mins
Cook Time30 mins
Course: Sweets
Cuisine: Indian, South Indian
Servings: 4 people

Ingredients

For kozhukattai

  • 1 cup Rice flour I used Idiyappam flour
  • ½ cup milk
  • 1 cup Water
  • 1 teaspoon Ghee
  • 1 teaspoon Sesame oil
  • ¼ teaspoon Salt

Others

  • ½ cup Coconut milk Thick extract (pure coconut milk without water)
  • 2 cups Thin coconut milk Second extract, dilute to make 2 cups
  • ¾ cup Sugar
  • 1 Cardamom powdered
  • 1 teaspoon Sesame oil

Instructions

Make kozhukattai

  • Take a non stick pan and mix milk, 1 cup water, ghee and the rice flour (add a pinch of salt if you are using rice flour. I used store bought idiyappam flour and it had salt in it, so didn't add).
  • Heat this in medium flame with constant stirring until the water evaporates and forms a dough.
  • Add 1 or 2 teaspoon 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. (Don't cook in high flame, cook in medium flame as this will make sure that the dough gets cooked)
  • Keep covered and take your convenient portions little by little.
  • Make tiny balls of desired size. I made it in size of seedai.

Make paal kozhukattai

  • First start heating thin coconut milk.
  • Add the rolled tiny rice balls in two parts. Firstly half of the kozhukattai and wait until the milk boils again and again add the remaining kozhukattai.
  • Boil in medium flame for 3 minutes or until the kozhukattai float on the top. By now the milk would have gone thicker.
  • Add cardamom powder, sugar and mix well until sugar gets dissolved.
  • Lower the flame and add thick coconut milk and mix well.
  • Heat in low flame for a minute and switch off flame.

Video

Notes

  • I have used sugar, you can replace with jaggery.
  • Extracting fresh coconut milk. -  Grind 1 cup of grated coconut (maximum 2 tbsp  lukewarm water). Squeeze and collect first milk. Use this in the last step.
  • Again place the squeezed grated coconut in mixer and add ½ cup to ¾ lukewarm 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 dairy milk too.
  • Do not boil in high flame after you add the thick milk as there are chances of curdling. But since the rice flour is in there, it will prevent curdling.
  • Increase or decrease the sugar amount as per your taste.
  • I have used unrefined sugar in the updated video.