Paal kozhukatta

          Paal kozhukattai / Sweet rice dumplings in coconut milk

  

    

Paal kozhukattai with coconut milk is a traditional South Indian dessert known for its comforting, mildly sweet flavor and creamy texture. Made with soft rice flour dumplings simmered in a luscious mixture of coconut milk and jaggery, this dish is often flavored with cardamom for a fragrant finish. The kozhukattai—small, chewy rice balls—absorb the sweetness of the coconut milk as they cook, creating a melt-in-the-mouth experience. Often prepared during festivals like Ganesh Chaturthi or as a special treat in Tamil households, paal kozhukattai is both nostalgic and satisfying, offering a perfect balance of simplicity and indulgence.

 

INGREDIENTS :-

For the kozhukattai ( rice dumplings) 

* Fine rice flour - 1 cup

* Water - 1 1/2 cup

* Salt - 1 pinch

* Ghee - 1 tsp

For coconut milk mixture

* Thin coconut milk - 2 1/2 cup

* Thick coconut milk - 1/2 cup

* Jaggery - 1/2 cup

* Water - 3 tbs

* Cardamom powder - 1/2 tsp

* Ghee - 1 tsp

METHOD :-

For the dumplings

* Boil 1 1/2 cup of water with a pinch of salt and ghee. 

* Once it comes to a boil, reduce the heat and slowly add 1 cup of rice flour. 

* Stirring continuously improve to avoid lumps. 

* Mix until it form a smooth dough. Turn off the heat, cover and let it cool slightly. 

* Once warm knead it to a smooth dough. If it's too dry wet your hands and knead again. 

Make kozhukattai balls :-

* Pich small portion of the dough and roll into small marble sized balls. Keep them covered with a wet cloth to avoid drying out. 

Cook the Dumplings :-

* Boil 2 1/2 cup of thin coconut milk in a deep pan Or khadai. 

* Once it starts to noil, gently drop in the rice balls to this

* Let them boil. Stir occasionally and gently to prevent sticking or breaking. 

* Cook until the balls turns slightly glossy it takes around 10-12 minutes. 

* To prepare jaggery syrup, in s separate pan boil jaggery along with 3 tbs of water over low heat.

* Once melted, strain to remove impurities. Set aside. 

Add sweetness :-

* Once the kozhukattai are cooked in the thin coconut milk, add the strained jaggery syrup. 

* Mix well and let it simmer for 3-4 minutes on low flame. 

Finish with flavor :-

* Add 1/2 cup thick coconut milk and cardamom powder. 

* Stir gently for 1-2 minutes. Do not boil after adding thick coconut milk  it will curdle. 

* Finally drizzle some ghee for extra flavour and richness. 

* Turn off the flame. 

* Tasty paal kozhukattai Or kozhukatta is ready. 

ENJOY!!!!!