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Home » Indian breakfast recipes

Paal Kozhukattai-An Authentic Tamil Food

Updated: June 24, 2021 / Posted: August 11, 2013 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

Recipe

Paal kozhukattai is authentic Tamil food, which has been forgotten nowadays. Tamil Food always revolves around Rice, which is stapled food for South Indian.

And this is one of the traditional recipes made with rice and jaggery. These ingredients are always available in every other farmer's community in Southern India.

Paal Kozhukattai-An Authentic Tamil Food

When we were young, our mom engages us in making these tiny cylindrical balls for this recipe. I and my brother would make not only the cylindrical shapes but also make our own creative shapes and search for the same with the finished dishes.

Many times we were lucky enough to find those jaggery shapes, in the big pot of yummy Paal kozhukattai.

We do not add milk to this recipe, but we add diluted rice flour, as it can stay in the room temperature for a couple of days, by reheating them occasionally.

Traditionally the Paal Kozhukattai dough is prepared by soaking the rice and stone grinding them to a thicker coarse paste. Alternatively, it can also prepare by soaking and grinding them in grinder or mixer with little water. And sauteeing it in the pan till it becomes the thicker paste.

Do not forget to look into other interesting and authentic Tamil recipes of Ammini Kozhukkattai.

But to make our work much easier, I went with store-bought rice flour. It would also bring out the same deliciousness to the final dish. So the rice dough can be prepared to everyone's time constraint.

Paal Kozhukattai-An Authentic Tamil Food

How to make Paal Kozhukattai

Paal Kozhukattai, steps and procedures

1. Add lukewarm water to 2 cups of rice flour to make it like a thicker dough. Make tiny cylindrical balls or any shape of your own.

2. Leave little portion(maybe about ⅙ of the flour). Dilute this flour with water to a thick paste, and keep aside. And also make jaggery syrup by adding ¼ cup of water in the medium flame(Sorry, I did not click it), this process is just to remove the impurities in the jaggery,  keep aside.

Paal Kozhukattai, steps and procedures

3. Heat water in a pan, allow it to boil. Add the tiny ball we have made to the boiling water. Make sure it's boiling, otherwise, everything can turn mushy.

Paal Kozhukattai, steps and procedures

4. Once all the ball gets cooked, add both diluted flour and jaggery syrup. Allow it to cook for another 3-4 minute, or until jaggery cooked and combines with the dough balls, by stirring them occasionally. It has been medium consistency as in this picture.

Finally, add cardamom powder and grated coconut. It can be served hot or cold.

Paal Kozhukattai-An Authentic Tamil Food
Paal Kozhukattai-An Authentic Tamil Food

Paal kozhukattai

Paal kozhukattai is an authentic Tamil food, which has been forgotten nowadays. Tamil Food always revolves around Rice, which is stapled food for South Indian.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 537kcal

Ingredients

For the dough

  • 2 cups rice flour
  • ½ teaspoon salt
  • 21/2 cup water
  • ¼ cup water for diluting ⅙th of dough

For jaggery syrup

  • 1 cup jaggery
  • ¼ cup water

For cooking

  • 4 cups water
  • 4 tablespoon grated coconut
  • ½ teaspoon cardamom powder

Instructions

For the prepping

  • In a mixing bowl, add rice flour, salt, and water.
  • Combine well and make a stiff dough.
  • In a small mixing bowl, add ⅙th portion of the dough and ¼ cup of water. Dilute the dough and set aside.
  • With the remaining dough, make long spherical balls of 1 inch in length and quarter inch thickness. And set aside.

For the jaggery syrup

  • To a pan, add jaggery and ¼ cup of water. Cook it in the medium heat until jaggery gets diluted.
  • Strain the jaggery extract and discard the impurites if any.

The cooking

  • Over medium heat, in a pan add water and allow it to rolling boil(Make sure the water is boiling with bubbles, otherwise, the entire dish can turn mushy).
  • Add the tiny long spherical balls few at times.
  • Once the kozhukkattai gets cooked, add both diluted flour and jaggery syrup.
  • Allow it to cook for another 4 minutes, or until it becomes a thick flowy consistency. Stir them occasionally.
  • Finally, add cardamom powder and grated coconut.
  • Remove from the heat and serve hot or cold.

Nutrition

Calories: 537kcal | Carbohydrates: 116g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 87mg | Fiber: 2g | Sugar: 51g | Calcium: 25mg | Iron: 0.9mg
Course Breakfast
Cuisine Indian
Keyword Paal kozhukattai
Author Sujatha Muralidhar

Tips and Variations for Paal Kozhukattai:
Make dough into different sizes, like balls, oval shapes.

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Reader Interactions

Comments

  1. Ramya Krishnamurthy

    August 11, 2013 at 5:37 am

    this is one of my favorite sweets.lovely presentation akka and perfectly made

    Reply
  2. Rumana Ambrin

    August 11, 2013 at 9:07 am

    I have become fan of ths sweet dish after trying it out.. It taste very yummy...

    Reply
  3. Priya Suresh

    August 13, 2013 at 5:09 pm

    Super like,am craving for some paal kozhukattais and u r killing me with yours..

    Reply
  4. Susana

    August 04, 2019 at 5:25 pm

    Aww.. reading this brings back my childhood memories. After coming to USA i did not make it, yours looks tempting and pressuring me try today. Keep up your work

    Reply

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