Paal Kozhukattai is a traditional sweet dish, it is soft and tiny rice balls cooked on milk sweetened with jaggery/sugar, flavored with coconut milk. Little time-consuming dish, but worth to spend. If you to make it quickly, you can replace jaggery syrup with sugar, add shredded coconut on behalf of coconut milk. You can make paal kozhukattai on special days like Tamil New Year, Krishna Jayanthi, Ram Navami, or Pongal.

Other Varieties – sweet paniyaram, paruppu payasam, sweet pongal, badhusha, motichur ladoo, milk peda, palkova, Asoka halwa, wheat halwa, badam halwa, badam kheer, rava Kesari, mango Kesari, carrot halwa.

Ingredients

• Rice flour – 1 cup
• Jaggery – 1 cup
• Shredded coconut – ½ cup
• Cardamom – 3
• Milk – 1 cup
• Sugar – 1 tsp
• Rice flour – 1 tsp
• Salt as needed

Method 

1. Add 1.5 cups of water in a bowl, add powdered jaggery and bring it to boil.
2. Cook for 15 -20 minutes/ till it becomes a thick syrup.
3. Meanwhile, in a mixer jar, add shredded coconut, sugar and cardamom powder.
4. Add warm water, grind it as a smooth paste.
5. Drain it in a strainer, repeat the same to bring coconut milk the second time.
6. Keep the coconut milk aside.
7. In a bowl, add 1 tsp of rice flour and 4 tsp of water, make it as smooth paste.
8. Heat 1.5 cups of water and ½ tsp of salt in a bowl, add rice flour and combine well with a spatula.
9. Keep it aside for some time, once it becomes warm, knead it like a soft dough.
10. Make small balls.
11. Boil 1 cup of milk and a ½ cup of water in a saucepan.
12. Add the rice balls in the boiling milk.
13. Once the rice flour is started floating on the top, add jaggery syrup.
14. Mix well and cook on medium flame.
15. Add rice flour paste, and combine well.
16. Now add coconut milk, cook for 2-3 minutes and turn off the flame.
17. Serve hot or chilled.

Step by Step Pictures

1. Add 1.5 cups of water in a bowl, add powdered jaggery and bring it to boil.

2. Cook for 15 -20 minutes/ till it becomes a thick syrup.

3. Meanwhile, in a mixer jar, add shredded coconut, sugar and cardamom powder.

4. Add warm water, grind it as a smooth paste.

5. Drain it in a strainer, repeat the same to bring coconut milk the second time.

6. Keep the coconut milk aside.

7. In a bowl, add 1 tsp of rice flour and 4 tsp of water, make it as smooth paste.

8. Heat 1.5 cups of water and ½ tsp of salt in a bowl, add rice flour and combine well with a spatula.

9. Keep it aside for some time, once it becomes warm, knead it like a soft dough.

10. Make small balls.

11. Boil 1 cup of milk and a ½ cup of water in a saucepan.

12. Add the rice balls in the boiling milk.

13. Once the rice flour is started floating on the top, add jaggery syrup.

14. Mix well and cook on medium flame.

15. Add rice flour paste, and combine well.

16. Now add coconut milk, cook for 2-3 minutes and turn off the flame.

17. Serve hot or chilled.