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3.5 from 2 votes

Paal Kozhukattai | Pal Kozhukattai with Jaggery and Coconut Milk

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 
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Dessert, Sweet
Cuisine: Chettinad, Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 326kcal
Author: Sowmya Venkatachalam


  • 1 cup Raw Rice 1 cup =250 ml
  • ¼ cup Milk
  • 2 tsp Gingelly Oil
  • 1 pinch Salt
  • cup Grated Jaggery
  • 2 cup Thin Coconut Milk
  • ½ cup Thick Coconut Milk
  • ¼ tsp Cardamom Powder


  • 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!



Serving: 1bowl | Calories: 326kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g