I made this Paal kozhukattai especially for my friend Sangeetha, who was my junior in school and a good friend who lived a few blocks away from me. She recently got married and this is the first Vinayaka Chaturthi that she will be celebrating in her new home. While we were talking over phone she asked for this recipe so that she could make on the festival day and as a good friend I got down to work. I’m a big fan of Chettinad Cuisine and this is an authentic recipe belonging to Karaikudi.
I emailed her the recipe with these step wise clicks as she is a beginner in cooking. She called me after 2 days to inform me that the kozhukattai came out perfectly and it was a super duper hit and her DH and in-laws loved it very much. So here it is for you all.
Paal Kozhukattai
You’ll need:
| Rice Flour | 1 cup / 200 gms |
| Jaggery | 250 gms |
| Cardamom Powder | 1/4 tsp |
| Edible Camphor / Paccha Karpooram |
1 pinch |
| Thick Coconut Milk | 1 cup |
| Thin Coconut milk / Milk | 1-1/2 Cups |
| Water | 1 + 1 cup |
| Salt | 1 pinch |
| Gingelly Oil | A few drops + for greasing |
Method:
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Heat 1-1/4 cup of water in a kadai with a pinch of salt and a few drops of oil. Let it get to boiling hot. Add the flour by sprinkling and mix well with a wooden spatula to form a lump. If you see some of the flour has not mixed properly it is perfectly alright.
Immediately transfer the dough lump into to a damp cloth and tie it into a bag and let it rest for 10 to 15 mins. You can see that a perfect dough has formed. Keep it covered to prevent it from drying out. (This process is perfect for beginners and helps in preventing small lumps forming in the dough itself. Also you will be able to make perfect even sized balls.)
Take required quantity and make them into small balls. Smear oil into your palms for easy shaping of the balls.
Extract milk from the coconut after grinding it in a mixie with little water and keep it ready.
Grate the jaggery and keep it ready. You can also make a syrup of it by adding the grated jaggery to a little water and boiling it. Once the jaggery dissolves pass the syrup through a sieve to remove any impurities.
In a deep vessel heat together 1 cup of water and 1-1/2 cup of milk together. when it starts boiling add the balls gradually. It will initially sink to the bottom. Close with a lid for a minute to let it cook in the steam. Slowly mix with a ladle. You can see the cooked balls rising and floating on the surface.
Add grated jaggery or jaggery syrup, edible camphor, cardamom powder and cook for some time (usually 5 – 10 mins) over medium flame till it thickens considerably.
Add the coconut milk and give it a mix. Cook for a minute and take off the stove. Paal kozhukkattai is ready to be served steaming hot.
Notes:
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While heating water and milk, you can replace milk with the 2nd or thin coconut milk. |
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Do not cook for a long time after adding the thick coconut milk in the end else it might curdle. |
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Instead of making balls you can also tamp down the dough in a murukku acchu and press it directly in the boiling water and milk mixture. It saves more time. |
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You can replace jaggery with sugar but the authentic recipe is done with jaggery only. |
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There is no particular measurement to heat up water and milk. It should be enough to just about cover the balls. |
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Using gingelly oil gives a nice flavor but you can also use any vegetable oil. |
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If you have a sweet tooth double the amount of jaggery used. The quantity that I mentioned here would be perfect and not so sweet. |
This is off to Krithi & Denny’s Serve it-Steamed and to Nayna’s South Indian Flavors
paal kozhukattai is slurpilicious radhika & hey ur friend is indeed blessed to have a good friend in u !
I want the whole plate now! Yummy and u have made perfect!
wow too good n yummy..
love paal kozhukattais 🙂
Very simple and tempting dessert.
So inviting and yummy. Never made this kozhukattai before.
Vardhini
Event: Herbs and Flowers – Garlic
Hey Rads, This looks much more beautiful here than in the mail. Thanks da. H liked it very much. Anxiously waiting for the other request for Diwali. Hurry Up.Sangeetha:)
awesome dessert…wish could have grabbed a bowlfull.
These look perfect & super delicious!!! Bookmarked!!
Prathima Rao
Prats Corner
YUmmy an I am really lipsmacking here…
beautiful looking kozhukattai dear….love the mini version….
Chk out my DIWALI Event
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Woww irresistible paal kozhukattais, simply inviting..
I absolutely love this and feel like grabbing the whole plateful.
I ate this once and loved it …you have done it so perfect …drooling
Wow… such a tantalizing bowl :)..
Thanks for sending over to the event!!
Krithi’s Kitchen
Event: Serve It – Steamed
wow…it is so tempting..nice clicks too
Yummy…..perfect!!!
thanks for sharing with step by step pics…
Hi Radhika,Paal Kozhukattai luks Yumm.Send me some.Thanks for dropping in.
WOW…PAAL KOZHUKATTAI LOOKS SO DELICIOUS…I NEVER TASTED THIS BEFORE AND NOW WANT TO TRY SOON..THANX RADHIKA FOR SHARING..STEP WISE PIC REALLY HELPFUL..WILL TRY N TELL U!!
wow, pal kozhukattai looks absolutely delicious, they look so cute and yummy..
Kozhukattais look ssimply delicious and awesome.
Deepa
Hamaree Rasoi
They are yummy…I never made them. Should give a try 🙂
Nice recipe…
Thats a lovely recipe to keep
http://www.panchamrutham.blogspot.com/
Pal kozhukatai looks so tempting!!!!Grand clicks.
hi radhika, this looks yummy sweet and simple to follow.. feel comfortable trying this recipe, thanks and have a nice day
The plateful is delicious. I love it absolutely. We use sukku instead of pacha karpooram. Looks yummm!
Cheers,
Uma
absolutely irresistible recipe…awesome clicks too..!
Wow Radhika these are absolutely delicious.
Do check out my event and send me your entries.
Hi Radhika pal kozhukattai tasting extremly good..
I have posted Rice balls payasam which is similar to this dish for vinayagar chaturthi celebration by using murukku achu..
Just read Reva’s post of a chettinad dish & now I see urs..seems to be the flavour of the season. Indeed ur friend is lucky to have u around!!
Looks very tempting, I’m going to try this very soon.
Do not use sukku like a friend suggested…it curdles the milk and spoils the entire recipe…it just happened for me…may be it has to be added at the end…add karpoorom or just avoid it if u dont have it!