Paal Kozhukattai with coconut milk | Milk Kozhukattai with detailed step by step photo and video recipe. Check out the Paal kozhukattai video and if you like the video pls SUBSCRIBE to my channel
Paal Kozhukattai with coconut milk is a tasty festive special Indian sweet prepared with store-bought rice flour, sweetener, and coconut milk.
It is also a great recipe to finish extra kozhukattai dough. Vegan tasty kozhukattai is a perfect recipe to try for Ganesh Chaturthi.
What is special about Paal kozhukattai?
Usually, kozhukattai are all steamed but for paal kozhukattai recipe, kozhukattai is cooked in coconut milk which makes it so flavorful. Traditionally it is prepared with homemade coconut milk but I have used the store-bought coconut milk which makes it super easy.
What kind of sweetener to be used?
Paal kozhukattai is generally a sweet based dish which is commonly prepared by using sugar or jaggery. Today I have used white sugar but brown /turbinado sugar/coconut sugar etc. If you are using jaggery always cook the jaggery with little water till it is completely melted. Strain it to remove impurities. Jaggery with impurities might curdle. Add the jaggery syrup-like sugar and cook for 3-4 minutes
Why thick coconut milk is not boiled for a long time?
Thick coconut milk shouldn't be cooked for a long time there is a high chance of milk to get curdle. Always make sure the kozhukattai is cooked in watery thin coconut milk and make sure thick coconut milk is added at the end even after adding sweetener.
Can I use regular milk instead of coconut milk?
Yes, cows milk can be used for making paal kozhukattai. If you are using regular milk use some coconut for extra flavor. Coconut milk gives a nice flavor to the dish hence I prefer coconut milk.
Kozhukattai recipe collection
Ingredients
- Kozhukattai:
- Rice flour – 1/2 cup
- Water – 1 cup
- Salt – pinch
- Coconut oil – 1/2 teaspoon + to grease
- Paal:
- Unsweeted coconut milk - 1 can
- Cardamom Powder - 1/4 tsp
- Sugar - 1/2 cup adjust according to taste
- Water - 1/3 cup
Instructions
- In a sauce pan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have Hot water in separate pan/kettle)
- For the flour that I used, the extra water was not needed. If you feel dough is dry, add 1 tablespoon of hot water, else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
- Cook till it comes to non sticky dough consistency
- Cover the dough with a damp cloth and when the dough is warm enough to handle grease your hand with coconut oil and roll
- Make small spheres (Marble Size). Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps for easy rolling. Cover with damp cloth and Keep Aside
- Add the liquid from the can along with 1 tablespoon of thick coconut milk and 1/4 cup of water and boil
- Add cardamom powder and mix well
- Let the coconut milk comes to boil and once when it starts boiling add kozhukattai
- After adding Kozhukattai first they all will sink to the bottom. Cook for 3 minutes or till kozhukattai starts floating. I covered and cook the kozhukattai but that's is optional
- Add sugar and cook for 2 0r 3 till it melts
- Add the thick coconut milk to the paal kozhukattai
- Lastly add 2 tablespoon of water to the coconut milk can. Shake and add to the paal kozhukattai
- Cook in low flame for 15 seconds and turn off the flame
Video
Notes
- Instead of using store-bought coconut milk homemade coconut milk can be also used
- Fresh coconut can be added for extra flavor
- Boil kozhukattai in thin coconut milk and add thick coconut milk towards the end
- Milk and coconut powder can also be used instead of thin coconut milk
- Can also steam Kozhukattai and add them in thin coconut milk but the flavor is best when kozhukattai is cooked in coconut milk
- The measurement for water and thin coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse
- If you are using homemade coconut milk use 3rd /or thin milk and boil Kozhukattai
- Saffron can be added for extra flavor
- If you shake the coconut milk can before using it might be difficult to separate the watery coconut milk easily. In that case, dilute the milk and cook Kozhukattai
- Make sure thin coconut milk is watery to avoid curdling
- For extra flavor, Milk can be added while preparing Kozhukattai dough but even without that coconut milk gives a nice flavor to this dish
- For the Paal (milk) to blend well with the balls, you can roll small Kozhukattai
- Cooked Kozhukattai turns lightly bigger
- After cooking paal kozhukattai give 15-20 minutes standing time for coconut milk flavor to blend well with kozhukattai
- Do not cook thick coconut milk for a long time as there are chances for curdling
- Instead of sugar, jaggery syrup can also be used. Make sure jaggery syrup is cooked till it is well melted and strained
- Instead of making balls, you can also dump the dough in a murukku achu and press it directly in thin coconut milk
- Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
- Idiyappam flour can also be used to prepare Kozhukattai
- Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get the dough to the consistency similar to the one shown in the above picture
- Avoid stirring the paal kozhukattai when it is cooking as you might break the kozhukattai
- Paal kozhukattai thickens over time so if required add water
- Adjust the sugar according to your taste
Paal Kozhukattai
Preparation Time: 10 min | Cooking Time: 20 mins | Serves : 3
Recipe Category: Dessert/Sweet and Snack
Ingredients:
Kozhukattai:
Rice flour – 1/2 cup
Water – 1 cup
Salt – pinch
Coconut oil – 1/2 teaspoon + to grease
Paal:
Unsweetened coconut milk - 1 can
Cardamom Powder - 1/2 tsp
Sugar - 1/2 cup
Water - 1/3 cup
How to make Paal kozhukattai with step by step pictures:
- In a saucepan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have Hot water in separate pan/kettle)
- For the flour that I used, the extra water was not needed. If you feel the dough is dry, add 1 tablespoon of hot water, else no need to add. Water added should be boiling hot water, so it is better to keep 1/4 cup hot water separately
- Cook till it comes to nonsticky dough consistency
- Cover the dough with a damp cloth and when the dough is warm enough to handle grease your hand with coconut oil and roll
- Make small spheres (Marble Size). Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut oil helps for easy rolling. Cover with a damp cloth and Keep Aside
- Add the liquid from the can along with 1 tablespoon of thick coconut milk and 1/4 cup of water and boil
- Add cardamom powder and mix well
- Let the coconut milk comes to boil and once when it starts boiling add kozhukattai
- After adding Kozhukattai first they all will sink to the bottom. Cook for 3 minutes or till kozhukattai starts floating. I covered and cook but that's is optional
- Add sugar and cook till it melts for about 2 minutes
- Add the thick coconut milk to the paal kozhukattai
- Lastly, add 2 tbsp of water to the coconut milk can. Shake and add to the paal kozhukattai
- Cook in low flame for 15 seconds and turn off the flame
Perfect shape Vidya, I couldn't get it 😛 Should learn from you dear!!!
Thanks Malar:-) You are so humble dear:-) I loved your version too
perfect rounds and yumm
Thanks Vani:-)
I think I need to set up a courier company .. as you keep putting such delicious food..
Thanks a lot:-)
This looks really tasty!
Thanku:-)
I just love those cute pearls soaked in flavoured and sweet syrup, my favourite sweet since my child hood. ...your making me drooooool. ...
Thanku Chitra:-) its my fas as well
I have never had this before but the recipe sounds very good. Would love to try them 🙂
Thanks Arlene:-) Do try I am sure you will like it
Drooling Vidya! A traditional payasam of Dakshina Kannada, Halittu (Halu=milk & hittu=rice flour) Payasa is also made in the same way... But, usually they don't add Kesar to it... Happy ganesh Chaturti (belated) to you and your family... TC! Keep smiling 🙂
Thanks Sindhu:-) I didn't know halittu is also prepared this way
This looks like a dairy-free version of Rasgullas Vidya!
Wow nice name you have cjposen for paal kozhukattai:-)
Love your notes, Vidya. You're meticulous! The kozhukattais look cute. 🙂
Thanku Apsara:-)
Such perfect shape Vidya! Looks delicious 🙂
Thanku Naina:-)
Lovely, they sound wonderful. I have to try these one day.
Thanks Suzanne:-) Do try I am sure you will enjoy them
This looks absolutely delicious. I love coconut milk. Wonderful!
Thanku Amanda:-) coconut milk made the dish rich and creamy
My favourite Vidya 🙂
Mine as well Deepa
Perfect and yummy!
Thanks Nora:-)
A similar kinda kozhukkatai is made at my home too ....with some variations Vidya..now its been long since I had it....now tomorrow's breakfast is decided...
Thanks Sherien:-) hope you enjoyed them
Never heard if this. Sounds really good.
Thanku:-) its a traditional Indian dish
Wow! They look so good Vidya! Absolutely perfect. 🙂
Thanks Radhi:-)
Beautiful! These don't look super sweet just naturally so?
Thanks:-)its a dessert but I didn't much sugar:-)
these look so tempting! perfect!
Thanku Priya:-)
These little balls look so yummy!
Thanks Patty:-)
Another amazing and new dish for me!
Thanku Tandy:-) Do try I am sure you will like it
Wat a delicious,droolworthy and mouthwatering paal kozhukatais., seriously hard to resist.
Thanku Priya:-)
Instead of ghee, can I add more coconut oil?
Yes Priyanka, coconut oil can be added
Perfect and yummy kozhukattai...looks delicious Vidya ..
Thanku Rani:-)
A new & perfectly made dessert..................looks so cute.
Thanku Shobha:-)
Very yummy and delicious recipe
Thanku:-)