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paal kozhukattai with jagegry
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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.