Paal Kozhukattai is traditional sweet made with coconut
milk and rice flour. chettinad paal kozhukattai recipe in tamil nadu is vary popular, also called thengai paal
kozhukattai. Earlier people used to soak the rice for few hours and then grind
it in grinder before making dough. But now it is bit easy to make paal
kozhukattai as the ready rice flour is available in the market. Here is the
easy recipe of this tasty traditional sweet which is easy to prepare and tasty
to enjoy!
You can make this in both ways that is with or without
coconut. Adding jaggery gives traditional taste to this sweet.
Ingredients:
Rice flour – 4 cups
Coconut – 2 medium size
Sugar – 2 cups
Cardamom powder (optional) – ½ tsp
Salt – ½ tsp
Preparations before you start:
Add shredded coconut in the grinder to extract coconut
milk from it. You need to take out coconut milk twice. Keep the first extracted
thick coconut milk aside and then again extract thin milk by adding water with
the shredded coconut.
Take a bowl and add rice flour in it. Now add a ½ of
salt in it and make soft dough by using water. be careful while kneading dough
because if the dough is hard, you cannot roll the kozhukattai easily. Even the
dough should not be too sticky otherwise kozhukattai will not get dry and your
recipe will not give correct taste. If the dough gets too sticky then cover it
with piece of cloth to absorb water.
Take a cotton cloth or towel and spread in on the table
or floor. Grease your palms with oil and take little dough on your palm. Now
make very small rolls of dough in desired shape. Let it be very tiny so that it
will be easy to cook them. Set these tiny rice balls to dry in the room
temperature. Generally it takes 2 to 2 ½ hours to dry the balls.
Never dry the balls in sunlight or under the fan as
they may get too hard and will not get cooked easily. Dry them in room
temperature only. Now gather the balls in a plate and you are completely
prepared to make pal kozhukattai.
How to make pal kolukattai?
- Take a thick bottom pan and add thin coconut milk in it. Take a boil to it. Keep it on low or medium flame and add half of the tiny rice balls in the coconut milk. Don’t mix it for few minutes and then slowly stir it using a ladle. After a boil add the remaining balls and boil the milk for 8 to 10 minutes. Occasionally stir it carefully.
- When the rice balls are completely cooked, add sugar and salt in the coconut milk and mix it well. Take a boil for few more minutes till the sugar dissolves completely.
- Now you need to boil it to get some thickness to the milk. It will take around 10 minutes. To avoid burning, you need to stir it occasionally.
- At last pour thick coconut milk in it and mix it properly. Take out your paal kozhukattai from the flame and serve it.
- You can add cardamom powder for extra flavor and aroma. You can also use jaggery instead of sugar if you like the taste of jaggery. Some people also add almond slices on paal kozhukattai to decorate it.
