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Paal Kozhukattai Recipe

Paal Kozhukattai Recipe | Kerla Recipe
4.8
(24)

Paal Kozhukattai

Made using Vijay Gold Rice Flour, Paal Kozhukattai is a rich and creamy recipe with super soft rice dumplings. Enjoy this dish as a dessert or hearty breakfast.

Servings - 5
Difficulty Level - Easy
Preparation Time - 30 Mins
Cook Time - 1 Hour

Ingredients

For the Rice Dumplings (Kozhukattai)

For the Sweetened Milk (Paal)

  • 1 Liter / 4 cups Fresh Milk
  • 75 gm / 1/3 cup Sugar

Procedure

  • In a bowl, combine the Vijay Gold Rice Flour, Sugar and grated coconut.
  • Slowly add boiling water and stir with a spoon to form a soft dough, add it in small additions till it just comes together.
  • Set aside for 5 minutes until slightly cooled.
  • Form small balls out of the dough and set on a plate. Ensure they are crack free.
  • Heat up the milk till just boiling and carefully drop in the balls.
  • Stir gently and cook for 1 hour on a low flame, stirring occasionally.
  • At the 45 minute mark, add the sugar and stir well.
  • After 1 hour, try a dumpling to see if it is cooked through, it should be slightly springy and not doughy inside.
  • Cook for 10-15 minutes more on medium high flame, stirring constantly to thicken and reduce the milk.
  • Once reduced, switch off the flame and serve when warm.

Tips for Cooking

  • When adding the boiling water, less is more, stir very well when you feel the dough forming and if any dry spots remain, only then add water, otherwise kneading it gently will suffice.
  • Incase you do add extra water, sprinkle more rice flour and knead gently to bring back the consistency, this may lead to a slightly higher cook time.
  • This recipe works very well with coconut milk, instead of the initial 1 liter of milk, add 750ml or 3 cups of thin coconut milk extract and 250 ml of Fresh milk to cook the balls. To finish, add 250 ml of thick coconut milk extract in the end, do not boil after this step.
  • You can substitute sugar for Jaggery if you prefer, the dish will have a slight brown tinge.

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