Easy Traditional Paal Kozhukattai Recipe | Coconut Milk Kolukattai

Easy Traditional Paal Kozhukattai Recipe made with rice flour, jaggery and creamy coconut milk. These soft and delicious Coconut Milk Kolukattai are a classic South Indian sweet with simple ingredients and an irresistible traditional taste. Small rice flour dumplings are gently cooked in thin coconut milk, sweetened with jaggery and finished with thick coconut milk and cardamom. Perfect for festivals, special occasions or whenever you crave a comforting homemade sweet!

The best part is that you don’t need complicated ingredients. With ready-made rice flour, jaggery, coconut and cardamom, you can make this traditional sweet easily at home.

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More recipes:

kavuni arisi kozhukattai /black rice pidi kolukattai

how to prepare kozhukattai maavu /kolukattai dough grinding method

coconut kozhukattai recipe/sweet poorana kolukattai

பிள்ளையார்பட்டி மோதகம் /sweet kozhukattai /Pillayarpatti Modakam

Easy Traditional Paal Kozhukattai Recipe | Coconut Milk Kolukattai

INGREDIENTS:

Rice Flour – 1 cup / 150 g

Jaggery Powder / Nattu Sakkarai – ¾ cup / 125 g

Cardamom Powder – 1 tsp

Grated Coconut – 1 cup

Water – as needed

Salt – a pinch Ghee – 1 tsp

Take Coconut Milk From 1 cup grated coconut

Thin Coconut Milk – 3 cups

Thick Coconut Milk – 1 cup

METHOD:

1.Add rice flour, salt and ghee to a bowl.

2.Add hot water little by little and make a soft, non-sticky dough.

3.Shape the dough into small kozhukattai and keep covered.

4.Boil 3 cups of thin coconut milk.

5.Add the kozhukattai and cook gently for about 10 minutes.

6.Add powdered jaggery and boil for another 5 minutes.

7.Add cardamom powder.

8.Finally add thick coconut milk, mix gently and switch off the stove.

Easy Traditional Paal Kozhukattai Recipe | Coconut Milk Kolukattai

Paal Kozhukattai is a delicious traditional South Indian sweet made with soft rice flour dumplings, jaggery and fresh coconut milk.

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Total Time 20 minutes mins

Servings: 4

Course: Dessert

Cuisine: SouthIndian

Ingredients Method Notes

Ingredients

  

Readymade Rice flour - 1 cup/150 gms

Needed Water to make dough

Jaggery powder or Nattu sakkarai Powder - 3/4 cup /125 gms

Cardamom powder - 1 tsp

Grated coconut for milk - 1 cup

Water to extract coconut milk - 4 cups

(1 cup thick extract + 3 cups thin extract)

Pinch of salt

Ghee - 1 tsp

Method

 

1. 1.Add rice flour, salt and ghee to a bowl.

   2.Add hot water little by little and make a soft, non-sticky dough.

   3.Shape the dough into small kozhukattai and keep covered.

   4.Boil 3 cups of thin coconut milk.

   5.Add the kozhukattai and cook gently for about 10 minutes.

   6.Add powdered jaggery and boil for another 5 minutes.

   7.Add cardamom powder.

   8.Finally add thick coconut milk, mix gently and switch off the stove.
   

Notes

• Use good-quality rice flour for soft and smooth kozhukattai.
• Add hot water little by little while preparing the dough to get a soft, non-sticky texture.
• Do not make the dough too hard; a soft dough gives softer kozhukattai.
• Add a little ghee and a pinch of salt to improve texture and taste.
• Shape the kozhukattai into small, evenly sized pieces so they cook uniformly.
• Keep the shaped kozhukattai covered with a cloth or lid to prevent them from drying out.
• Make sure the thin coconut milk is boiling before adding the kozhukattai.
• After adding the kozhukattai, do not stir immediately. Let them cook undisturbed for a few seconds.
• Stir gently to prevent the kozhukattai from breaking apart.
• Cook until the kozhukattai are fully cooked and the mixture begins to thicken before adding jaggery.
• Use good-quality jaggery or nattu sakkarai for a deeper traditional flavor.
• If your jaggery contains impurities, melt and strain it before adding.
• Add cardamom powder towards the end to retain its aroma.