Milk is known as Paal in Tamil and Kozhukattai means rice flour dumplings.
Paal Kozhukattai is a delicacy from Chetinadu Cuisine. Soft rice balls are cooked in thin coconut milk which is sweetened with sugar or jaggery and finally thickened with thick coconut milk.

It has been in my ‘to do’ list for quite sometime. Today being aadi velli and Guru Poornima, I wanted make sweet as Prasadam ( prasad). So, I decided to make this delicious Paal Kozhukattai.

In this recipe, generally jaggery is used. Sugar can also be used. I have used sugar as I wanted to make a delicate looking, creamy coloured Paal Kozhukattai.

I made this for the first and it has really come out very well. Am very very happy to share this wonderful recipe with all of you:)

Ingredients

For the Kozhukattai

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Processed Rice flour – 3/4th cup

Water – 2 cups

Salt – a pinch

Ghee – 1 tsp

For the coconut milk

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Grated coconut – 1 cup

Water – 2+3/4th cup

Sugar – 1/2 cup

Evaporated milk ( or boiled milk) – 1/2 cup

Cardamom powder – 1/2 tsp

Saffron – 1/4th tsp

Method

Processed Rice flour

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Rice is soaked for 10-15 mins. It’s drained and dried under shade and powdered. I have used store bought processed rice flour.

To make the coconut milk

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Add 3/4th cup of warm water to coconut and let it rest for few mins.

Grind it and strain thoroughly to get the first and thick extract. Keep it aside.

Transfer the coconut residue back to the blender, add 2 more cups of water and blend again.

Strain this mixture to get the thin, second extract.

To make the Kozhukattai
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Mix rice flour with 2 cups of water well till it becomes a smooth batter. There should be no lumps at all. Add a pinch of salt and mix well.

Heat a pan. Add ghee. To the melted ghee add the rice flour mixture while stirring continuously to a avoid lump formation.

Cook till it thickens and becomes non sticky. When touch the dough with your fingers, it should not stick.

Take it off the gas and keep it closed with a wet towel. Once the dough cools down a little, grease your hands with little ghee and make small, round and smooth balls with the dough.

To make the Paal Kozhukattai
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Heat a pan. Add the thin coconut milk ( milk from second extraction).

When it starts boiling, add the rice balls gently. Let it cook on a medium flame. No need to stir.

Once the rice balls are cooked, it will start floating on top.

At this stage, add 1/2 cup of sugar, mix gently and let it cook for few mins.

Now add the thick coconut milk, 1/2 cup of evaporated milk( or boiled milk ) and cardamom powder, saffron and let it simmer.

Do not let it boil. Once it starts simmering, take it off the gas and keep it covered. Let it rest for sometime.

Serve the Paal Kozhukattai warm or chilled.