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Paal kozhukattai recipe- with jaggery

Paal Kozhukattai recipe – with jaggery, Paal kozhukattai recipe with full video and step by step pictures.

Paal kozhukattai is a traditional sweet made in Tamilnadu, using rice flour, jaggery and coconut milk as main ingredients. We make it by replacing jaggery with sugar too.

In my in-law’s place, we do pooja on Naga panchami- Garuda panchami nombu during the aadi month. We make this paal kozhukaati and do neivedhyam to God. Also, we take this to the temple which has the snake puthu and offer the paal kozhukattai there. Today being Naga panchami I made this and did my pooja. I used jaggery and coconut milk in this recipe.

Reason for the rice balls getting dissolved in water while making paal kozhukattai

If the rice dough is watery or sticky, it will get dissolved in water after you add it to the jaggery water. So always ensure that the dough is non sticky and smooth like a Kozhukattai maavu.

We make paal kozhukattai only for this occasion. The rice balls soaked in jaggery syrup and coconut milk tastes divine. I have never tasted this during my childhood days, as I don’t like any jaggery based sweets.

Also, check out Paal kozhukattai with sugar  

Paal Kozhukattai with Jaggery

Paal kozhukattai
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Paal Kozhukattai with jaggery

A traditional sweet of Tamilnadu made using rice flour, jaggery, and coconut milk.
Course Festival recipes,, Sweet
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Jeyashri suresh

Ingredients

Instructions

  • In a saucepan add ¼ cup milk and 1 cup water.
  • One it starts boiling switch off the flame.
  • In a vessel add ½ cup rice flour and 2 pinches of salt.
  • If using idiyappam flour, do not add salt.
  • Add the milk water mixture to this little by little and mix well.
  • We should get the dough consistency.
  • Add 2 tsp sesame oil.
  • We may not use the entire water mixture. It depends on the flour texture.
  • Idiyappam flour usually takes more water than rice flour.
  • Once it is warm enough to handle, knead into a smooth dough.
  • If you have added more water, add little rice flour to bring to a right dough consistency.
  • The dough should be non-sticky.
  • Grease your hands with ghee and make small balls out of the dough.
  • Keep it covered.
  • In a pan add the jaggery and add 3 tbsp water.
  • Melt the jaggery completely.
  • In a pan add 1 cup thin coconut milk.
  • Filter the jaggery syrup and add it to the pan.
  • Mix well.
  • Once it becomes lukewarm, add the rolled rice balls.
  • Do not stir this for 3 minutes.
  • The rice balls will start coming up once it is cooked.
  • It took 7 mins for me. It depends on the intensity of the flame.
  • If it is watery, mix 2 tsp of rice flour in with little water and add the water slurry to the pan.
  • Cook for a minute. It will be thickened.
  • Add ½ cup thick coconut milk.
  • Switch off the flame immediately.
  • Add cardamom powder and mix well.
  • You can add 2 tsp of freshly grated coconut now.
  • Serve hot or chilled.

Video

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Notes

  1. You can replace jaggery with sugar also.
    2. Do not cook the rice balls for a long time. It will become hard.
    3. Do not cook after adding thick coconut milk. It will curdle.
    4. Paal kozhukattais taste nice when served chilled.
  • In a saucepan add ¼ cup milk and 1 cup water.
  • One it starts boiling switch off the flame.
  • In a vessel add ½ cup rice flour and 2 pinches of salt.
  • If using idiyappam flour, do not add salt.
  • Add the milk water mixture to this little by little and mix well.
  • We should get the dough consistency.
  • Add 2 tsp sesame oil.
  • We may not use the entire water mixture. It depends on the flour texture.
  • Idiyappam flour usually takes more water than rice flour.
  • Once it is warm enough to handle, knead into a smooth dough.
  • If you have added more water, add little rice flour to bring to a right dough consistency.
  • The dough should be non-sticky.
  • Grease your hands with ghee and make small balls out of the dough.
  • Keep it covered.
Paal kozhukattai
  • In a pan add the jaggery and add 3 tbsp water.
  • Melt the jaggery completely.
  • In a pan add 1 cup thin coconut milk.
  • Filter the jaggery syrup and add it to the pan.
  • Mix well.
  • Once it becomes lukewarm, add the rolled rice balls.
  • Do not stir this for 3 minutes.
  • The rice balls will start coming up once it is cooked.
  • It took 7 mins for me. It depends on the intensity of the flame.
  • If it is watery, mix 2 tsp of rice flour in with little water and add the water slurry to the pan.
  • Cook for a minute. It will be thickened.
  • Add cardamom powder and mix well.
  • You can add 2 tsp of freshly grated coconut now.
Paal kozhukattai with jaggery
  • Serve hot or chilled.
Paal kozhukattai recipe

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38 COMMENTS

  1. Very good recipe. But it would be really helpful if you are a bit more careful while typing. You have asked to dissolve quarter cup jaggery in 2 tbsp of water. And also a few repetitions which makes it all the more confusing. For beginners, exact measurements of the ingredients will go a long way in honing their culinary skills. Please take extra care while typing. Otherwise you are doing an awesome job..keep up the good work!

    • Hi priya, thanks for the comment . I don't find any confusion or typo in this recipe. Jaggery has to be dissolved in 2 tblsp of water only. As it dissolves it ooze out water, so if you add more water the mixture will be watery. Thanks for the compliments

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