Paal Kozhukattai is a beloved Tamil dessert that brings back childhood memories for many. These soft, pillowy rice dumplings are gently cooked in a creamy coconut milk broth laced with the sweet notes of cardamom. It’s a simple yet indulgent treat that’s perfect for any occasion.
About the Recipe
If you’re looking for a dessert that’s equal parts comforting and delicious, Paal Kozhukattai is the way to go. These rice dumplings are delightfully soft and soak up all the flavours of the rich coconut milk broth. It’s a taste of nostalgia in every bite.
Why You’ll Love This Recipe
Paal Kozhukattai is a real crowd-pleaser. The dumplings are incredibly light and melt in your mouth, while the coconut milk broth is so luscious, you’ll want to savor every last drop. The fragrant cardamom adds a lovely warmth, making this dessert truly irresistible. Plus, it’s surprisingly easy to make at home.
Cooking Tips
For the perfect texture, knead the dough well to make sure the dumplings remain soft and fluffy. When adding the dumplings to the boiling milk, do it gently and in batches to prevent them from sticking together. Lastly, adjust the sweetness to your taste by tweaking the sugar amount.
Serving and Storing Suggestions
Paal Kozhukattai is best served warm, fresh off the stove. Each serving contains about 4-5 dumplings in a pool of coconut milk broth. Total preparation time is around 45 minutes. Leftovers can be refrigerated for up to 2 days, though the dumplings may harden slightly when chilled.
Similar Recipes
- Paal Payasam (Rice Kheer)
- Seviyan Payasam (Vermicelli Pudding)
- Rava Laddoo
Nutrient Benefits
While indulgent, Paal Kozhukattai does offer some nutritional perks. The rice flour provides a good dose of carbs for energy, while the coconut milk is rich in healthy fats and minerals like iron and potassium.
Paal Kozhukattai
Ingredients
- 1/2 cup Rice Flour
- 1/2 tsp Salt
- Water (As Required)
- 1/2 cup Thick Coconut Milk
- 1 cup Thin Coconut Milk
- 1/2 tsp Cardamom Powder
- 1 tbsp Ghee
- 1/4 cup Sugar
Instructions
- Take a bowl, add the rice flour and salt together.
- Add hot water gradually and knead them to a dough.
- Apply ghee around and cover it for a while.
- Take small portions from it and form into tiny balls.
- Repeat for the remaining dough.
- Heat a pan under medium flame.
- Add the thin coconut milk and boil it.
- When it starts to boil, gradually add the prepared kozhukattai balls one by one.
- Do not add it once.
- Allow them to boil for 5 minutes.
- Add the sugar, cardamom powder and gently mix it.
- Remove from flame and add the thick coconut milk and mix it.
- Serve them warm.
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Frequently Asked Questions
Can I use jaggery instead of sugar?
Without a doubt. Using jaggery instead of white sugar is a great way to add depth of flavor. just adjust the amount according to your sweetness preference.
How do I prevent the dumplings from falling apart?
Be sure not to overwork the dough, as this can cause the dumplings to become dense and break apart. Knead just until the dough comes together nicely.
Can I use low-fat milk instead of coconut milk?
While you can use regular milk, it won’t provide the same rich, creamy texture as coconut milk. For the best results, stick to full-fat coconut milk.
How long do the dumplings need to cook?
The dumplings should simmer in the coconut milk for around 5-7 minutes until they’re cooked through but still retain a soft, pillowy bite.
Is this recipe vegan-friendly?
Not as written, since it contains ghee. However, you can easily veganize it by using coconut oil instead of ghee and replacing the milk with plant-based alternatives.
