Go Back
+ servings
Mango paal kozhukattai
Print Recipe
No ratings yet

Mango paal kozhakattai

Rice balls cooked in coconut milk-based sauce and mango pulp
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Dessert, Sweet
Cuisine: Indian
Keyword: Festival recipes, Mango recipes
Servings: 4
Author: Jeyashri suresh


  • 1 cup mango pulp
  • ½ cup rice flour | idiyappam flour
  • 2 cups water
  • ½ cup thin coconut milk
  • ¼ cup milk
  • ½ cup thick coconut milk
  • ½ tsp cardamom powder | Milk masala
  • Few pistachios for garnishing optional
  • 1 tsp ghee


  • In a saucepan add the milk and 1 cup of water.
  • Bring this to a boil.
  • In a pan add the rice flour or idiyappam flour. If using rice flour, choose the one which is soft in texture.
  • If using rice flour, add a pinch of salt. Usually, idiyappam flour has salt in it. If not, add a pinch too.
  • Add 2 tbsp of mango pulp to this. This is optional only.
  • Slowly add water little by little and bring this into a whole mass.
  • I used up only ½ cup of the water mixture.
  • Water quantity depends on the flour, some flour takes in a lot of water.
  • So add accordingly.
  • Add a tsp of ghee to this.
  • Grease your palms with ghee and knead the dough into a whole mass.
  • If the dough is too loose, add 1-2 tbsp of rice flour. Do not make it too tight, else the paal kozhukatais will become hard.
  • Pinch out tiny portions and make a tiny ball for paal kozhukattai.
  • Keep this covered all the time so that it won’t get dried.
  • In a pan add 1 cup of water and ½ cup of thin coconut milk.
  • When this becomes lukewarm, add the tiny balls to this.
  • Do not disturb this for few seconds.
  • Once the water starts boiling, it will float on the top.
  • The entire process will be done in 3 minutes.
  • Do not boil this for more than 3 minutes else it will become hard.
  • Now add the thick coconut milk and switch off the flame.
  • Do not boil after adding the thick coconut milk. It may curdle.
  • Add in the sugar. I added ¼ cup of sugar and it was just perfect, if you need little extra sweetness, you can add a few more tbsp as well.
  • Add the cardamom powder. I added milk masala.
  • Allow this to cool completely.
  • Add the mango pulp now and mix well.
  • Garnish with chopped pistachios. This step is optional.
  • Mango paal kozhakattai is ready.
  • Serve chilled.



  • Add the mango puree once the paal kozhakattai mixture is cool. It may get curdled if you add when it is hot.
  •  Do not boil for more than 3 minutes after adding the rice balls to the water mixture. It will become hard and chewy.
  •  If using store-bought coconut milk, dilute 2 tbsp coconut milk with ½ cup of water for making the thin coconut milk.
  •  If using store-bought mango pulp, adjust the sugar accordingly, as store-bought mango pulp has sugar in it.
  •  Mango paal kozhukattai tastes best when served chill.