Indulge in the creamy delight of Paal Kozhukattai, a traditional South Indian sweet treat that melts in your mouth. These soft, pillowy rice dumplings, bathed in a rich and fragrant coconut milk, offer a unique textural experience that balances sweetness and subtle savoriness. The delicate aroma of cardamom and the satisfying chewiness of the rice balls create a truly unforgettable taste sensation, perfect for any occasion, from festive gatherings to simple everyday indulgences. They are surprisingly easy to make, even for beginner cooks.
This recipe provides a step-by-step guide to creating your own batch of these irresistible Paal Kozhukattai. We'll walk you through each stage, from preparing the rice batter to achieving the perfect consistency and creating that luscious coconut milk topping. Get ready to impress your friends and family with this authentic and delicious Tamil Nadu specialty.
Tools Needed
- Pan
- Plate
- Bowl
Ingredients
- Grated coconut: 1/2 cup
- Water: 2 cups
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
- Green rice flour: 1 cup
- Desiccated coconut powder or fresh grated coconut
- Curds
- Thick milk (boiled and cooled): 1/2 liter
- Cardamom powder: a little
- Oil: a little
Step-by-Step Instructions
Step 1. Prepare the Rice Flour Mixture
- In a pan, combine grated coconut, 2 cups of water, 1 teaspoon of salt, and 2 tablespoons of sugar. Mix well and cook on high flame until it boils.
- Add 1 cup of green rice flour (or any flour you have) and mix continuously on medium flame until it thickens. Turn off the heat and transfer to another plate to cool quickly.
- Once cooled, knead the mixture like chapati dough until soft.
Step 2. Cook the Milk Pudding
- In a pan, bring 2 cups of water to a boil. Add the curds gently, stirring with the pan, not a spoon, to avoid breaking them.
- Add 1 cup of sugar (adjust to taste) and cook until boiling.
- Add the thick milk and mix well.
- Simmer, add cardamom powder, and mix lightly.
- In a separate bowl, mix 1 tablespoon of rice flour with 1/4 cup of water until smooth. Add this mixture to the milk pudding and cook until it thickens.
Step 3. Shape and Serve
- Roll the dough into small balls.
- Turn off the heat and serve warm or at room temperature.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Continuously mix the rice flour to prevent sticking.
- Use oil to prevent the dough from sticking to your hands.
- Don't make the balls too big. Medium-sized balls are ideal.
- When adding curds, stir gently with the pan to prevent breaking.
- If using coconut milk, cook on low flame to prevent curdling.
Nutrition
- Calories: approximately 400-450
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 5-7g
FAQs
1. Can I use a different type of rice?
While short-grain rice like Idli rice is traditional, you can experiment with other varieties like sona masoori. However, the texture might vary slightly.
2. How can I make sure my Kozhukattai are soft and not hard?
Ensure the rice batter is properly ground to a smooth, slightly thick consistency. Also, steaming them for the correct time is crucial—don't overcook them.
3. What can I do if my coconut milk separates?
Gently whisk the coconut milk before adding it to the steamed Kozhukattai. This helps to create a more uniform and creamy texture.
With its delightful blend of textures and flavors, Paal Kozhukattai is a true culinary gem. This simple recipe allows you to create a delicious and authentic South Indian dessert in your own kitchen. Enjoy the sweet reward of your hard work – a plate of soft, juicy, and utterly irresistible milk pudding!