I had been wanting to post this paal kozhukattai recipe since last diwali, somehow other recipes took priorities. You can adapt the same recipe and make it with sugar if you prefer but the authentic vrsion uses jaggery. When I was compiling a list to make and post for vinayagar chaturthi, amma said to include paal kozhukattai too...though this is not made traditionally for vinagar chaturthi, I included it as it is also one among the kozhukattai family :) This is one of authentic chettinad recipes belonging to Karaikudi and is one of my favs too.
The richness in the coconut milk with jaggery making the sauce so delicious and to add on the small balls soaked in the sauce.....yum combo. If you are new to this recipe, please give a try and treat your self and am sure you will thank me for it :) Paal Kozhukattai itself is completely photogenic and now that tells the secret why the pics turned out to my satisfaction :)
Paal Kozhukattai Recipe - Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 3
Recipe Category: Sweet / Dessert | Recipe Cuisine: South Indian
For the Paal Kozhukattai dough:Rice Flour/ Idiyappam flour - 1 cup
Ghee - 1 tsp
Milk -1 cup
Water - 1 cup
Salt - to taste
For the milk sauce :Jaggery syrup - Powdered Jaggery 1 cup + Water - till immersing level(app 3/4 cup)
Coconut - 3 tbsp
Milk - 1 cup
Coconut Milk - 1 and 1/4 cup
Water - 1/2 cup
Cardamom Powder - 1/4 tsp
- Dissolve jaggery in immersing level and heat it up till it bubbles. Then strain to remove impurities.Keep aside. In a mixing bowl add water, milk,salt and add the rice flour and mix well to prevent lumps.
- The mixture should be smooth and creamy(adjust water level according to this). Then transfer this mixture to a nonstick pan with ghee.Keep stirring until it forms a dough consistency. At this stage switch it off.
- When its hand bearable hot collect them all together and knead it to form a smooth dough. Keep covered with a wet cloth until use to prevent it from drying. Form small balls or in cylindrical shapes(this is the traditional shape). Actually they use the thenkuzhal murukku press to make the cylindrical shape.
- Repeat this process to form all the balls. Keep aside. Heat milk + water in a heavy bottomed pan , when is starts boiling add the balls and simmer it.
- Once the balls are added, first it will all sink to the bottom. Keep closed and cook until the balls turn soft...once cooked it will gradually raise. Stir it very carefully not breaking the balls. Once the balls are cooked add the coconut milk,give a quick stir. Then add jaggery syrup and give a stir. Allow it to simmer 3-5mins.
- Add grated coconut, cardamom powder allow for a short single boil and switch off
Give it atleast 30mins resting time so that the sauce blends well with the kozhukattais.Serve warm / cold.
- While making the sauce - You can even add coconut milk along with milk and water. But I always add it this way to avoid curdling.
- Do not cook for long time after coconut milk and jaggery are added, as there are chance for curdling.
- While making the dough, you can even first heat water + milk then add rice flour but I added and dissolved it prior heating to avoid lumps.
- Instead of making balls you can also dump the dough in a murukku press and press it directly in water milk mixture to save time.I made small round balls as I felt that would look pretty for the pics :)
- The kozhukattais will not get cooked fully in milk so add half and half water alteast.Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
- The measurement for water:milk:coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse.
- For the sauce to blend well with the balls, you can roll them even more small.
- You can even replace jaggery with sugar but the authentic way is making it with jaggery.
Labels: Chettinad Recipes, Diwali Special, FestiveSpecials, Kerala Special, Vinayagar Chathurthi Recipes