Paal Kozhukattai | Chettinad Paal Kozhukattai - step by step pictorial recipe


Paal kozhukattai is a famous chettinad sweet that is made with jaggery - milk combination. The special feature of  this recipe in which the rice balls/dumplings, so called kozhukattai are prepared by soaking and grinding pasarisi(raw rice). The rice dumplings are boiled in the milk and sweetend with jaggery syrup with the hint of cardamom. This is an authentic recipe of chettinad cuisine and must sweet in any special occasion.  I made this recipe yesterday to offer Lord ganesha on his birthday (chaturti), as he is fond of kozhukattai.


Preparation & Cooking Time : 1 hour
Soaking Time : 30 minutes

YIELD : 4 servings 

Ingredients:

For Making Kozhukattai:
Ponni Raw Rice - 1 cup(Check Note)
Water - 2 cups
Gingelly oil - 2 tsp
Salt a Pinch

For Making Payasam:
Jaggery - 1cup, grated(increase if you have sweet tooth)
Milk - 1 L
Cardamom Powder - 1/2 tsp
Coconut Milk - 1cup

Method:

Wash and soak rice for half an hour. Grind to smooth paste with just needed water to not struck at the bottom of the jar. 


Add two cups of water, gingelly oil to the paste and make a thin batter. Transfer the batter to the heavy bottomed vessel and cook on medium high flame. Stir continuously until it forms a massive lump.It should like this in the below. Care while stirring.


Boil 3/4 L of milk in a sauce pan. Cool the dough and knead well. Grease hands with oil while kneading and start making small balls out of it. Keep aside.


When the milk starts to bubbling add the rice balls and cook over medium flame. It will take around 8-10 minutes to get balls cook completely.



Meanwhile warm(do not bring to boil ) the remaining 1/4 L of milk, cool for a while. Add the grated jaggery to the milk and dissolve it. Pass to strainer to remove dirt. Keep aside.


Now check for the rice balls, if it is done add a cup of thick coconut milk and switch of the fire.
Now pour in the jaggery milk  and cardamom powder for flavor. 



Mix well and cover with a lid to incorporate the flavors to get in to the rice balls for 10 minutes. Serve warm in a bowl.



Note:

  • There is chances of milk curdling, if you add jaggery directly to the boiling milk. So always remember to add jaggery to any sweets that you make with milk-jaggery based.
  • For variation can substitute sugar instead of jaggery, to make paal kozhukattai.
  • To make more interesting add some roasted nuts and dry fruits.
  • If you are running out of time to soak and grind the rice, use good quality rice flour and follow the same procedure. Just reduce the water to 1.5 cups.



Related Posts:

Sweet Kozhukattai
Semiya Payasam
Aval Payasam
Pasi Paruppu Payasam

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