Paal Kozhukattai Recipe

Paal Kozhukattai is the traditional South Indian recipe, that was followed by a majority in their homes and carried from generation to generation with some slight modification.

Here I am going to share the recipe that was taught by my grandmom. It is a very simple recipe, easy to make, and beginner-friendly as well. It is also a very healthy recipe that is filling at the same time. If you want a healthier option opt for Palm sugar or Jaggery, instead of sugar.

Ingredients

Raw Rice Flour: 1 Cup

Palm sugar/ Jaggery/ Sugar: Half to 3/4 cup

Coconut scrambled: 1/4 cup

Coconut milk: 1/2 cup (optional)

Cardamom: 2 or 3 smashed

Salt: a pinch

Preparation Method:

1. Take a cup of rice flour in a bowl, add a pinch of salt, and make it a soft dough by adding water. The consistency of the dough should be like Roti/ Chappati dough. Not too tight and not too loose.

2. Once, the dough is ready make it into small ball-shaped rounds. The ball should be a size, a little bigger than the pea. Make the balls and keep them aside.

3. Add 4 cups of water to a bowl and bring it to a boil. Once it starts to boil, add all the rice balls and turn the stove to sim. Stir it occasionally and gently.

4. Let it cook for a good 15 minutes. Take one ball and insert a toothpick in it, if it comes clean then it was cooked well. Once the rice balls are cooked, add palm sugar/ powdered jaggery/ sugar (you can also add or reduce the sweetness according to your taste).

5. Once the sweetness starts to blend well with the watery balls add cardamon and scrambled Coconut. Cook it for 5 more minutes and switch it off. If you want additional taste you can add Coconut milk after switching off the stove, not when the flame is on.

It should be eaten along with the sweet watery soup. You can serve it hot.