Paal Kozhukattai with Jaggery Video Recipe

Today I am here with Paal Kozhukattai With Jaggery , a recipe with compelte video tutorial. Before proceeding, Wish you all a very happy Ganesh Chaturti | Vinayagar Chaturthi. May god bless you in abundance 🙂 . This recipe varies slightly from the authentic version. Usually the rice flour balls (ammini kozhukkattai) doesn’t have sweet,

even when cooked with milk and sugar mixture, i feel the flour taste since the dough made of flour, salt and water (sometimes milk). So recently tried this method of adding jaggery in the dough and it worked so great. The balls cooked perfectly with mild sugar taste in it and it just melts in mouth and i felt like rasgulla while popping :-). I assure it is going to be a rocker recipe among other versions. I have mentioned average jaggery and milk, so if you need do add more.

Paal Kozhukattai Preparation

• Add 1 Cup of Water in a pan, bring it to boil add 2.5 tbsp jaggery , pinch of salt and ghee to it.
• Once it boils well add Rice flour in batches.
• Stir well with spatula with no lumps.
• Keep stirring till the dough separates from pan and moisture completely gets evaporated (use heavy duty spatula).
• Put off the stove and keep stirring to form a non sticky dough.
• Allow to cool completely.
• When temperature is hand bearable add a tbsp of oil to the dough and knead well.

• Make small size balls (If needed grease your palms with oil/ghee).
• In a sauce pan heat 1 cup water + 2.5 Tbsp of jaggery.
• Once it reaches boiling point, Simmer the flame and slowly add the rolled kozhukattai balls.
• Increase to medium, don’t stir till the balls get cooked and float on top.
• Now add milk, jaggery, Cardamom powder, stir once and allow to boil till you see bubbles on top.

• Finally add Coconut milk, give a quick stir and put off the stove.
• Don’t overcook; the coconut milk may curdle when cooked long time.
• Adjust the consistency with more boiled regular milk if needed.

Ingredients for Paal Kozhukattai  

Rice Flour – 3/4 Cup

Thick Coconut Milk – 1/3 Cup

Jaggery – 1 Cup (approx, you can use Regular Sugar as well)

Milk – 1/4 Cup or more as needed

Cardamom Powder – 1/2 Tbsp

Ghee  – 1 tsp

Cooking Oil – As Needed

Salt – A Pinch

Video Tutorial

Print Recipe

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Paal Kozhukattai with Jaggery

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Servings: 4

Author: Sangeetha Priya

Ingredients

• Rice Flour – 3/4 Cup
• Thick Coconut Milk – 1/3 Cup
• Jaggery – 1 Cup approx, you can use Regular Sugar as well
• Milk – 1/4 Cup or more as needed
• Cardamom Powder – 1/2 Tbsp
• Ghee  – 1 tsp
• Cooking Oil – As Needed
• Salt – A Pinch

Instructions

1. Add 1 Cup of Water in a pan, bring it to boil add 2.5 tbsp jaggery , pinch of salt and ghee to it.

2. Once it boils well add Rice flour in batches.

3. Stir well with spatula with no lumps.
4. Keep stirring till the dough separates from pan and moisture completely gets evaporated (use heavy duty spatula).
5. Put off the stove and keep stirring to form a non sticky dough.
6. Allow to cool completely.
7. When temperature is hand bearable add a tbsp of oil to the dough and knead well.
8. Make small size balls (If needed grease your palms with oil/ghee).
9. In a sauce pan heat 1 cup water + 2.5 Tbsp of jaggery.
10. Once it reaches boiling point, Simmer the flame and slowly add the rolled kozhukattai balls.
11. Increase to medium, don’t stir till the balls get cooked and float on top.
12. Now add milk, jaggery, Cardamom powder, stir once and allow to boil till you see bubbles on top.
13. Finally add Coconut milk, give a quick stir and put off the stove.
14. Don’t overcook; the coconut milk may curdle when cooked long time.
15. Adjust the consistency with more boiled regular milk if needed.

Recipe Notes

You can add 1/4 cup condensed milk to enhance the taste. I have shared old pictures (made with regular sugar) here for the step by step understanding. They may break while cooking when you keep on disturb with spatula, do chcek the video how i handled. The other reason for kozhukattai balls dissolving in water or milk mixture is because of more moisture in the dough.

Notes

1. You can add 1/4 cup condensed milk to enhance the taste.
2. I have shared old pictures (made with regular sugar) here for the step by step understanding.
3. They may break while cooking when you keep on disturb with spatula, do check the video how i handled.
4. The other reason for kozhukattai balls dissolving in water or milk mixture is because of more moisture in the dough.