Feb 7, 2013

Paal Kozhukattai (Rice Dumplings in Sweet Coconut Sauce)

Everyone is aware of this wonderful event running by Divya Pramil of You too can cook Indian Food  . This is my 4th challenge in SNC Group. I really proud to be a part of this event. Towards this event I meet so many blogger friends, visit their blog. I am thankful to Divya for starting a wonderful event. For the  month of February TamilsKitchen  give the challenge to North Indian Team on behalf of South Indian Team ~ Rice Dumplings in Sweet Coconut Sauce and Sonali behalf of North Indian Team has given ~ Peas Kachori and Dum Aloo.

 Paal Kozhukattai is a popular chettinad sweet dumpling made from rice flour. Some prepare this using normal milk and some persons will prepare using coconut milk. The richness in the coconut milk with sugar making the sauce so delicious and to add on the small balls soaked in the sauce.....yum combo. I thanks to TamilKitchen for sharing this delicious dessert recipe. 

Ingredients :

Rice flour – 2 cups
Coconut – 1 big sized
Sugar – 1 cup
Cardamom powder– 1/4 tsp (optional)
Salt as needed

Preparation :

Make coconut milk with one large coconut. Shredded the coconut and extract the coconut milk. Take one glass of the first thick milk and keep aside.Then extract the rest as thin .

Take the flour in a wide bowl and add required salt for the flour and use enough water to make a soft dough.Keep covered with a wet cloth until use to prevent it from drying. 

Grease oil in your palms and fingers and take a small amount of dough in your hands and roll them in to small balls or in cylindrical shapes (as shown in the picture) .Roll the rest as same and as small as possible in desired size.

Allow the rice balls to dry in the room temperature ,it will take 2 hrs ( Don’t let them dry under the fan or in sunlight as it will make the rice balls harder and will not cook easily.Just keep in room temperature for few hours ) . Transfer the rice balls in to a plate .

Take a kadai and pour the thin coconut milk and allow it to boil.

Keep in medium flame and add half of the rice balls and don’t disturb them for 2 mins and slowly use a laddle, stir from the corner. Stirring from the center may break the balls. At this stage the balls may stick to each other, that is perfectly normal.  

Allow the kolkattais to cook in medium high heat stirring once in a while until it is cooked (the kozhukattais will be shiny and soft but wont break) and the mixture thickened. At this stage the balls will no longer be sticking to each other. 

Allow them to boil in medium flame for 7-8 mins (untill the rice balls get cooked , stir in between to avoid sticking). Now add the sugar and  a pinch of salt and allow to boil .

The sugar will dissolve and the consistency will become thin , allow to boil for another 8 mins untill you get a thick consistency , Stir in between to avoid burning .

Finally pour in the thick coconut milk and give it a stir, allow it to boil for 3-4 mins and remove from heat. Spread cardamom powder.

Serve hot or chilled as per your wish and enjoy this delightful sweet.


Knead soft dough of rice flour by using some warm water.Make pea size balls from it and spread on muslin cloth to get dry for around 1-2 hours.

I have used sugar, you can replace with jaggery.

You can use coconut milk cream or our drinking milk too.

Donot boil after you add the thick milk as there are chances of curdling.

Increase or decrease the sugar amount as per your taste.

Sending this to TamilsKitchen

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