Paal Kozhukattai Recipe (with jaggery and coconut milk)

Paal Kozhukattai
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.
Paal Kozhukattai Recipe
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(with jaggery)

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


  1. 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.
    How to make paal kozhukattai - Step1
  2. 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.
    How to make paal kozhukattai - Step2
  3. 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.
    How to make paal kozhukattai - Step3
  4. 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.
    How to make paal kozhukattai - Step4
  5. 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.
    How to make paal kozhukattai - Step5
  6. Add grated coconut, cardamom powder allow for a short single boil and switch off
    How to make paal kozhukattai - Step6
Give it atleast 30mins resting time so that the sauce blends well with the kozhukattais.Serve warm / cold.
Paal Kozhukattai(with jaggery & coconut milk)

My Notes:

Paal Kozhukattai Recipe(with jaggery and coconut milk)

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