Paal Kozhukattai with Jaggery is an easy to make modak variety which is a popular chettinad dish. We can make Pal kozhukattai with sugar or jaggery. This is the Pal kozhukattai preparation with jaggery and coconut milk. I have already published the sugar version of this Paal Kozhukattai. Always jaggery with coconut milk goes very well and the taste is so good that we will be tempted to have more. Here also rice flour based kozhukattai balls are cooked in thin coconut milk and then combined with jaggery and finally garnished with thick coconut milk.
Recipe Card
Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk
Servings: 4 people
Calories: 326kcal
Paal Kohukattai is a traditional dish. The tiny balls made using rice flour are cooked in coconut milk with the addition of Jaggery. It has a rich sweet creamy taste
Print Recipe
Ingredients
- 1 cup Raw Rice 1 cup =250 ml
- ¼ cup Milk
- 2 teaspoon Gingelly Oil
- 1 pinch Salt
- 1½ cup Grated Jaggery
- 2 cup Thin Coconut Milk
- ½ cup Thick Coconut Milk
- ¼ teaspoon Cardamom Powder
Instructions
- Soak the rice in water for 30 mins. Grind the rice in mixer to a fine paste.
- Take the ground flour in a heavy bottomed pan, along with milk, gingelly oil and pinch of salt and keep the flame in low and stir continuously.
- The ground flour will slowly become thick in consistency and will become like a chapati dough. This is the correct consistency and switch off the flame.
- Make Sundakaai(Turkey Berry) size small balls out of the rice dough as shown in the video. Around 35-40 balls will come for 1 cup of rice
- In another sauce pan, bring jaggery to boil. When the jaggery gets completely dissolved, keep the jaggery juice aside
- In another heavy bottomed pan, add the thin coconut milk and bring it to boil
- Then gently drop the rolled rice dough balls. Keep in medium flame and cook the kozhukattai balls for 5-6 minutes. The cooked kozhukattai balls will be pale white and starts to float on the top of the thin coconut milk mixtur
- Then strain the jaggery juice and stir well to combine the coconut milk and jaggery. Add cardamom powder and stir gently
- Add thick coconut milk and switch off the flame
- The delicious Paal Kzohuttai is ready to serve!
Video
Nutritional Info
Nutrition Facts
Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk
Amount Per Serving (1 bowl)
Calories 326
Calories from Fat 189
% Daily Value*
Fat 21g32%
Carbohydrates 35g12%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
-
- Soak the rice in water for 30 mins. Grind the rice in mixer to a fine paste.
- Take the ground flour in a heavy bottomed pan, along with milk, gingelly oil and pinch of salt and keep the flame in low and stir continuously.
- The ground flour will slowly become thick in consistency and will become like a chapati dough. This is the correct consistency and switch off the flame.
- Make Sundakaai(Turkey Berry) size small balls out of the rice dough as shown in the video. Around 35-40 balls will come for 1 cup of rice
- In another sauce pan, bring jaggery to boil. When the jaggery gets completely dissolved, keep the jaggery juice aside
- In another heavy bottomed pan, add the thin coconut milk and bring it to boil
- Then gently drop the rolled rice dough balls. Keep in medium flame and cook the kozhukattai balls for 5-6 minutes. The cooked kozhukattai balls will be pale white and starts to float on the top of the thin coconut milk mixture
- Then strain the jaggery juice and stir well to combine the coconut milk and jaggery. Add cardamom powder and stir gently
- Add thick coconut milk and switch off the flame
- The delicious Paal Kzohuttai is ready to serve!
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| Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk |
