Paal Kozhukattai (With Jaggery + Coconut milk)

Paal Kozhukattai is one of the authentic Chettinad recipes. It can be made with either jaggery or sugar according to the preferences. But preparing it with jaggery is the traditional way of making this recipe. The rice dumplings blended with the coconut milk and jaggery tastes heaven. Here comes the recipe...

PAAL KOZHUKATTAI RECIPE

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category : Dessert | Recipe Cuisine : South Indian

Ingredients : 

For making Kozhukattai Dough:
Rice Flour - 1 cup
Water - 1 cup
Milk - 1 cup
Ghee - 1 tsp
Salt - 1/2 tsp

For the milk sauce:
Jaggery (powdered) - 1 cup
Milk - 1 cup
Water - 1/2 cup
Coconut (Shredded) - 3 tbsp
Coconut milk - 1 cup
Cardamom Powder - 1/2 tsp

Method:

1. Dissolve jaggery with immersing level of water. Heat it up till jaggery is dissolved completely and switch it off once you see the bubbles. Strain it to remove the impurities and keep aside. 

2. In a mixing bowl add the rice flour, salt, milk & water and mix well without lumps.

3. Now heat a tsp of ghee in a nonsticky pan and pour the mixture to it. Keep stirring till you get a dough consistency. Switch it off once you get the dough consistency.

4. Allow it to cool for a shortwhile. When it is warm knead it to a smooth dough. Now form small balls or elliptical shaped out of the dough based on your preference. Make sure to always cover it with a wet cloth to prevent it from drying. 

5. Once you make all the balls, start to prepare the milk sauce. For making it heat milk and water in a heavy bottomed pan. When the milk starts to boil, add the balls to it and keep the stove in low flame and close it with a lid. The ball will raise slowly once it got cooked. Allow it to cook till it becomes soft. Stir it now & then carefully without breaking the balls. Meanwhile prepare the coconut milk & keep it ready.

6. Once the balls are soft and cooked add the coconut milk and give a quick stir. Then add the prepared jaggery syrup to it & give a stir. Allow it to cook in low flame for 3 mins. 

7. Add cardamom powder & Shredded coconut and switch off the flame in 2 mins. 

Make it to rest for 20-30 mins for the sauce to get well blended with the balls. Serve warm/cold.

Points to be noted:

• Do not over cook after the coconut milk & jaggery syrup are added. It may curdle.
• You can even cook the balls in hot water & then add them to the milk sauce to save time. 
• If you don't prefer to add jaggery, you can even replace it with sugar with the same process. 
• Always cover the dough & the balls with wet cloth to prevent them from drying.