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.
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.
How to make Paal Kozhukattai
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.
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.
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.
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
- 4 cups water
- 4 tablespoon grated coconut
- ½ teaspoon cardamom powder
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.
- 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.
Tips and Variations for Paal Kozhukattai:
Make dough into different sizes, like balls, oval shapes.