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Easy Traditional Paal Kozhukattai Recipe | Coconut Milk Kolukattai

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
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.
    Easy Traditional Paal Kozhukattai Recipe | Coconut Milk Kolukattai

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.