Paal kozhukattai | Kolukattai recipe | How to make pal kolukatai
Paal kozhukattai | Kolukattai recipe | How to make pal kolukatai recipes with detailed step by step photos. This is one of the famous sweet recipe of tamilnadu. It's made of rice flour and milk/ coconut milk and jaggery. This is one of the Ganesha chathurti/vinayagar chathurti recipes. There are many varieties of kozhukattai/kolukattai recipes and this paal kozhukattai is one such recipe. This takes little extra time to make. But it taste delicious you can aslo add sugar to this recipe but jaggery adds more taste. - Firstly In pan take jaggery and water bring to boil and strain it and set aside- Now in pan boil the water- Now in a large mixing bowl take 1 cup of idiyappam flour, add pinch of salt and shredded coconut- Now to this add the boiling water and ghee and mix it with spatula or spoon and cover and keep it for 5-10 minutes- Once the flour mixture cools down knead it with hands to soft dough- Pinch a small dough and roll it your palms to tiny ball size and arrange it in plate- Now in a pan boil 1.5 cups of milk and 1/2 cup water- Once it starts boiling add the prepared balls slowly. do not stir the balls- Now cook this balls for 5-8 minutes or till the balls float on top- Now add rice paste to this balls this helps to thicken the milk- Now add the jaggery syrup and cardamom powder and mix well (syrup should be in room temperature)- Now add some shredded coconut this is optional- Finally add Coconut milk and mix once and switch of the flame- Now serve the paal kozhukattai warm
Ingredients
- 1 cup Rice flour/idiyappam flour
- 1&1/2 cup Water (for dough and milk)
- 2 tbsp Ghee or sesame oil
- pinch salt
- 1 & 1/2 cup Milk
- 1/2 cup Coconut milk
- 1/4 cup Shredded coconut
Jaggery syrup
- 1 cup Jaggery
- 1/4 cup water
Instructions
- Firstly In pan take jaggery and add water bring to boil and strain it and set aside need not bring it to string consistency
- Now in pan boil the water
- Now in a large mixing bowl take 1 cup of idiyappam flour, add pinch of salt and shredded coconut
- Now to this add the boiling water and ghee and mix it with spatula or spoon and cover and keep it for 5-10 minutes
- Once the flour mixture cools down knead it with hands to soft dough
- pinch a small dough and roll it your palms to tiny ball size and arrange it in plate
- Now in a pan boil 1.5 cups of milk and 1/2 cup water
- once it starts boiling add the prepared balls slowly. do not stir the balls at this stage
- Now cook these balls for 5-8 minutes or till the balls float on top just stir it once
- Now add rice paste to this balls this helps to thicken the milk
- Now add the jaggery syrup and cardamom powder and mix well (syrup should be in room temperature) by now the milk would have been thickened
- Now add some shredded coconut this is optional
- Finally add Coconut milk and mix once and switch of the flame do not continue to in flame as it may curdle
- Now serve the paal kozhukattai warm
Notes
If making kolukattai in large batch keep the dough covered
Jaggery syrup should be in room temperature while adding it to the milk
Jaggery syrup need not be in string consistency just let it dissolve
You can skip coconut milk in this recipe
You can use sugar instead of jaggery