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. And this is one of the traditional recipes which 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 of 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, Kara 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 1/6 of the flour). Dilute this flour with water to thick paste, and keep aside. And also make jaggery syrup by adding 1/4 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 get 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
Ingredients
- 2 Cups Rice Flour
- 1 Cup Jaggery
- 4 tbsp Grated Coconut
- 1/2 tsp Cardamom powder
Instructions
- 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.
- Leave little portion(maybe about 1/6 of the flour). Dilute this flour with water to thick paste, and keep aside. And also make jaggery syrup by adding 1/4 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.
- 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.
- Once all the ball get 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.
Nutrition
Tips and Variations for Paal Kozhukattai:
Make dough into different sizes, like balls, oval shapes.
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Ramya Krishnamurthy
this is one of my favorite sweets.lovely presentation akka and perfectly made
Rumana Ambrin
I have become fan of ths sweet dish after trying it out.. It taste very yummy…
Priya Suresh
Super like,am craving for some paal kozhukattais and u r killing me with yours..
Susana
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