Paal kolukattai or Paal Kozhukattai is a traditional recipe where small rice flour dumplings are cooked in a milk based sauce flavored with cardamom.
Paal kozhukattai is an awesome dessert my hubby loves it so much. I don’t usually follow the traditional recipe. I actually follow a quick and easy recipe so that we can prepare Paal kozhukattai any time of the day. We prepare this and store it in the refrigerator and it will stay good for about 3 days. Will be posting the traditional version soon. Traditional pal kolukattai recipe calls for Jaggery and coconut milk.
for preparing paal kozhukattai without coconut milk I am using the dairy milk. It tastes equally good as the coconut milk version and hence do not forget to add the cardamom powder. Now Let’s get started !!
Jump to:
How to choose the flour for kozhukattai:
Kozhukattai is usually made with Roasted Raw Rice Flour. If you are planning to make from scratch , Use Raw Rice to prepare Kozhukattai Flour. If you are planning to buy from Store, Get the readymade Kozhukattai flour or idiyappam flour, Both should work
How to prepare Homemade Kozhukattai Flour:
Wash and clean the raw rice and spread it in a damp cloth to remove the excess moisture, After 30 mins. Grind it to a fine powder.
Dry roast it for 5 mins or until you get a nice aroma and then the sieve and use.
Why my Kozhukattai turns hard:
- Make sure your kozhukattai is not kneaded until soft ,kozhukattai will turn hard.
- Choosing the flour used for preparing the kozhukatti correctly.
- Make sure the steaming time is correct and do not overcook the kozhukattai.
Similar Ganesh Chaturthi Recipes:
Serving Suggestion :
Sweet paal kolukattai is usually made on festival days like Ganesha Chaturthi as a prasad or nei vaidhyam for the god.
It is also made as a mid morning snack or evening Snack.
Variations in paal kozhukattai recipe
Coconut Milk or Cow Milk can be used in pal kolukattai.
paal kozhukattai with jaggery is another method and it is very popular in the chettinad region.
How to make Paal Kozhukattai
1.Heat a saucepan with Water, To this add salt and sesame oil. Wait till the water comes to a boil.
2. In another bowl add the Idiyappam Flour and keep it ready. Add in the boiling water in small batches, with the help of a ladle or whisk keep on stirring and mixing the water till necessary and the dough is very smooth.
3. Allow the dough to cool down till the heat is bearable. Then start kneading the dough into a softball. Roll it into very small sized balls out of all the dough.
4. Grease a Steamer or idly pan and steam the small rice flour balls for about 5-7 mins or till done. Once the balls are cooked they will have a shiny texture. Remove the cooked rice flour balls and set them aside. Heat a saucepan with milk and bring it to a boil
5. Once it starts boiling put it ona low flame and add the steamed kozhukattai. Add the required sugar and crushed cardamom pods. Mix well and let the kozhukattai and milk get simmer until the milk gets slightly thick.
6. Finally add 2 tbsp of grated coconut. Mix well, Simmer for another 2 mins and switch off the flame.
Milk kolukattai is now ready to serve.
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time . You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates
📖 Recipe
Paal Kozhukattai
Standard 1 cup measures 240 ml
Equipment
- Sauce pan
- Steamer
Ingredients
- 1 cup Idiyappam Flour
- 1.5 cups Water
- pinch Salt
- 1 tsp Sesame Oil
- 2 cups Milk
- ½ cup Sugar
- 3 Cardamom Pods
- 2 tbsp Grated Coconut
Instructions
- Heat a saucepan with Water, To this add salt and sesame oil. Wait till the water comes to a boil.
- In another bowl add the Idiyappam Flour and keep it ready. Add in the boiling water in small batches, with the help of a ladle or whisk keep on stirring and mixing the water till necessary and the dough is very smooth.
- Allow the dough to cool down till the heat is bearable. Then start kneading the dough into a softball. Roll it into very small sized balls out of all the dough.
- Grease a Steamer or idly pan and steam the small rice flour balls for about 5-7 mins or till done. Once the balls are cooked they will have a shiny texture. Remove the cooked rice flour balls and set them aside. Heat a saucepan with milk and bring it to a boil
- Once it starts boiling put it on a low flame and add the steamed kozhukattai. Add the required sugar and crushed cardamom pods. Mix well and let the kozhukattai and milk get simmer until the milk gets slightly thick.
- Finally add 2 tbsp of grated coconut. Mix well, Simmer for another 2 mins and switch off the flame.
Leave a Reply