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Paal kozhukattai
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Paal Kozhukattai with jaggery

A traditional sweet of Tamilnadu made using rice flour, jaggery, and coconut milk.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Festival recipes,, Sweet
Cuisine: Indian
Servings: 4 people
Author: Jeyashri suresh



  • 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.



  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.