Paal Kozhukatai
IĀ got this recipe from my sister. She used to make it for special ocassions and “Paal Kozhukatai” is one of my favorite recipes from her kitchen. As many other not so often made dishes, I’ve always thought it would be pretty tough to make it. But I finally decided to make it on Gokulashtami (an Indian festival) and it came out really awesome. And its not at all tough to make. It just took like 30-40 minutes for me to make this lovely dessert. Hope you enjoy making this recipe.
Ingredients:
- Rice flour: 1 cup
- Coconut milk : 1 cup
- water :1 cup
- Milk : 1/2 cup
- cardamom : 5-6 (crushed)
- saffron : a pinch
- Sugar : 1/2 cup (according to your sweet level)
Method Of Preparation:
- Take a cup of rice flour in a pan and add 1 cup of water and 1/2 cup of milk (I’ve used 2% milk). Gently mix it all together.
- Heat the batter in medium flame and keep stirring the batter to avoid any lumps.
- When the consistency of batter becomes thick enough to make a dough, remove from heat.
- When it’s cool, add 2 tsp of ghee and 2 tsp of oil and knead it into a soft dough.
- Now make a thin cylinder shape or any shape you want by rolling in between your palms out of the dough.
- Heat a cup of coconut milk in a pan, add sugar and the rolls or balls one by one into the milk.
- When the rolls starts to float on top, add cardamom and saffron.
- Remove from heat and serve it hot or cold. š
12 Comments
Christmas Recipes
THe bowl take me back to my childhood time.
that’s different, never tried before, looks like rasgulla
different version. i use jaggery instead of sugar
I do not have rice flour, what can I use as a substitute flour to make this? I’d like to make it this weekend for guests.
Looks fantastic..delicious!
Hey cynthia, Sorry for the late response, about substituting rice flour I don’t think it will taste better with any other flour. But what you can do is you can make rice flour at your home itself if you have raw rice just soak for an hour drain and dry it out then grind it into coarse powder Voila you have rice flour which is homemade. š
Wow..it looks yummy! I always thought this takes way more than 40 minutes to make š
Hi Shriya,
I tried doing Paalkozhukatai today. It has come out well.
All ur recipes are easy and pics are great….These makes us to make a try!
Gud works n keep goin!!!!
Hey, this is not really an authentic paal kozhukattai recipe… the orignal one is made with a Boondi maker – like a Boondi, with rice flour & the sweetener is jaggery….
there is a vast difference in the texture and taste of rolled vs. the one that is beaten down from a Boondi maker. y sprightly 90 year old grandmom would make it for every ekadasi, and as teens, we would gobble it up, so I know what I am talking about! š
I really enjoyed reading about Pal Kozhukatai/Rice Balls in Milk | Spicy Tasty and think it was well worth the read. The only other site I found on Ask wasnt as good as this one, thanks.
Hey Shriya,
We make Pal Kozhukattai but the method s slightly different. Your kozhukattai looks lovely and almost like a rasagulla…
I almost never miss to garnish it with slivered or grated pista…YUM!!! and definitely chilled!!!
Shobha
Hi,
I have been following your blog for the past few weeks. I like your recipe choices. I even tried one of your chicken curry, don’t remember the name, but it came out very well.
The way you present the recipe is simple and easy to understand. The ingredients are readily available in the kitchen. This time i’m planning to try Fish curry made with vadagam and Pal Kozhukatai. I’m a working women, so only during the weekends i can try delicacies, i’m happy to find a very good cooking site.
This weekend i will try both the recipes and will let you know the feedback.
Once again thank you for sharing the recipes š Keep writing!