Go Back

5 from 1 vote
Print Pin

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Instead of using store-bought coconut milk homemade coconut milk can be also used
  2. Fresh coconut can be added for extra flavor 
  3. Boil kozhukattai in thin coconut milk and add thick coconut milk towards the end
  4. Milk and coconut powder can also be used instead of thin coconut milk
  5. Can also steam Kozhukattai and add them in thin coconut milk but the flavor is best when kozhukattai is cooked in coconut milk
  6. The measurement for water and thin coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse 
  7. If you are using homemade coconut milk use 3rd /or thin milk and boil Kozhukattai 
  8. Saffron can be added for extra flavor
  9. 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 
  10. Make sure thin coconut milk is watery to avoid curdling
  11. For extra flavor, Milk can be added while preparing Kozhukattai dough but even without that coconut milk gives a nice flavor to this dish
  12. For the Paal (milk) to blend well with the balls, you can roll small Kozhukattai
  13. Cooked Kozhukattai turns lightly bigger 
  14. After cooking paal kozhukattai give 15-20 minutes standing time for coconut milk flavor to blend well with kozhukattai
  15. Do not cook thick coconut milk for a long time as there are chances for curdling
  16. Instead of sugar, jaggery syrup can also be used. Make sure jaggery syrup is cooked till it is well melted and strained
  17. Instead of making balls, you can also dump the dough in a murukku achu and press it directly in thin coconut milk
  18. 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
  19. Idiyappam flour can also be used to prepare Kozhukattai
  20. 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
  21. Avoid stirring the paal kozhukattai when it is cooking as you might break the kozhukattai 
  22. Paal kozhukattai thickens over time so if required add water 
  23. Adjust the sugar according to your taste
For homemade coconut Milk:
Use 2 cups of shredded frozen coconut. Add 1 cup + 1/3 cup of water to the coconut and grind it. Filter the ground coconut, and the resultant milk is the thick coconut milk. Add 1 cup of water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk.
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!