Paal Kozhukattai is an authentic recipe from the region of Chettinad. This is usually prepared at the time of festivals like Vinayaka Chathurthi. This kozhukattai is made of steamed rice flour, jaggery/sugar, and coconut milk.
This Paal Kozhukattai is also made along with other Vinayaka Chathurthi recipe. I made the rice flour balls with store-bought idiyappam flour. Instead, you can soak rice, grind to smooth paste and heat it in a kadai till it becomes a thick ball. Then make into small pea size balls and use it in the dish. You can either use jaggery or sugar according to your taste and proportion of both is same. If you are using jaggery first dissolve it in the water, filter the impurities and then use it in the coconut milk. No need to check for string consistency. Either way, it tastes awesome. If needed you can even add a handful of grated coconut or chopped coconut fried in ghee at the end. Now let us see how to prepare this recipe.
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- 2 cup Coconut grated
- 3 cup Water
- 1 Cup Rice flour Idiyappam flour
- 3/4 Cup Milk
- 3/4 Cup Water
- 1/4 tsp salt
- 1 tsp Sesame Oil
- 1/4 Cup Sugar
- 1 tsp Cardamom/Elachi powder
- 1 tbsp Rice flour
- 2 tbsp Water
- First, extract milk from coconut. Add coconut and 1 and a half cup water in a mixer and blend it finely. Pour the blended mixture into a filter and filter the extract. This is the first milk extraction. This milk would be thick in consistency. To the extracted coconut and add remaining 1 and a half cup water in a mixer and blend again. Pour the blended mixture into the filter and filter the extract. This is the second milk extract. This milk would be thinner in consistency.
- In a kadai, add ingredients given under "To make mini balls".
- Mix thoroughly without any lumps. Now place the kadai in medium flame and mix thoroughly until soft ball consistency is reached. Now close the lid and cook for 3-4 mins.
- Switch off the stove. Now let the dough cool for a while. Transfer the dough to another wide bowl. Apply oil to your hands and mix the dough to chapatti dough consistency.
- Now make small size balls (little bigger than peas) out of the dough. Add 2nd extracted thin coconut milk in a bowl and bring to boil. Now add rice balls one by one into the bowl. While adding rice balls the milk should nicely boil. Don't add the balls at a stretch. It will stick to each other. Also, do not mix the balls. Let it cook.
- Once it is cooked well balls start to float. Now add cardamom powder, sugar and cook till sugar is dissolved completely.
- Now mix 1 tbsp of rice flour with 2 tbsp of water and pour into the coconut milk, so that it will thicken. Once milk thickens switch off the flame. After switching off the flame add the remaining 1st extract coconut milk and mix it. If you add coconut milk while the flame is on, the milk will curdle. Now Paal Kozhukattai is ready to offer as Prashad to God.
- You can make rice flour in 2-3 methods. The one given is the easy method.
- Cook rice balls for the specified time only or else it will turn hard.
- Instead of sugar, you can add jaggery. The original recipe calls for jaggery.
- You can even add chopped nuts of your choice.
You might also like Spicy Modak, Ammini Kozhukattai, Sweet Modak.
Delicious Paal Kozhukattai is ready to serve as Prashad to God.
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