Paal Kozhukattai Recipe (with coconut milk)

Paal Kozhukattai is a delicious sweet recipe prepared during Vinayakar Chaturthi for offering to god Ganesh. This is a tasty recipe which can be prepared in other occasions also. Here I am giving you this recipe with step by step procedure with pictures.

Paal Kozhukattai is prepared using both milk and coconut milk with jaggery. Kozhukattai is prepared using rice flour. Try to use freshly prepared coconut milk for this recipe where I had explained in the post Homemade Coconut Milk.

This recipe is prepared by cooking the kozhukattai balls in milk. After the balls are cooked jaggery and coconut milk is added. It takes some time for making balls but its worth doing it. For a change you can also add condensed milk. 

There are so many varieties of kozhukattai we can make. I have posted some variety of kozhukattai so click here for recipes Kozhukattai. For next two posts I am planning for two different varieties so kindly visit my post again.

Ingredients for Paal Kozhukattai Recipe: For dough: Rice flour – 1 cup Water - 2 cups Sugar - 1 tbsp Sesame oil – 3 tbsp Salt a pinch For sauce: Coconut Milk – ½ cup (First Milk) Milk + water – ½ cup + 1 cup Jaggery + water - 1 cup + 1/2 cup Cardamom powder from 2

Method:

• Roast the rice flour and keep aside.
• Take jaggery in a sauce pan and add water until jaggery immersed to half (appr. 1/2 cup of water) and keep it in the flame, allow jaggery to melt completely. Switch off the flame and strain the impurities. Again keep it in the flame until it starts condensing, then switch off the flame and keep it aside.
  
• Heat 2 cups of water along with sugar and a pinch off salt. After the water starts boiling add the rice flour and mix well.
• Mix well until it forms the dough consistency, switch off the flame at this stage.(Dough will not stick to the vessel at this stage)
  
• After you take out the dough allow to cool until it reaches the temperature you can handle.
• Mix the dough with a hand by applying oil and make into a smooth dough as shown in the figure.
• Keep the dough covered with the cloth until using to prevent it from drying.
• Make into small balls or oval shape according to your preference.
• Heat milk and 1 cup of water in a pan.
  
• When it starts boiling add the balls and keep the flame low.
• Allow the balls to cook. Initially,  the balls will immerse in the milk water mixture. Once it gets cooked will start to float. Sauce will also starts to thicken.
• Soon after the balls start to float(or cook until balls cooked to soft) add jaggery syrup we already prepared.
  
• Then add the coconut milk and simmer for less than a minute and switch off the flame. (After adding jaggery and coconut milk don't boil for more time as it will start to curdle)
• Add cardamon powder and mix well.
  
• I prefer to serve chilled. You can serve warm aswell.
  

Note:

• Always makes the balls small so that it gets cooked soon and it will observe the flavor of the syrup easily.
• Always cook the balls in milk and water mixture. The balls will not get cooked in milk alone.
• You can alter the amount of coconut milk.
• You can replace jaggery with sugar to get white paal kozhukattai.
• I used organic jaggery so it is darker in color than the normal jaggery.
• You can also add some tbsp of condensed milk.
• You can cook the balls by adding coconut milk to the milk and water. But I prefer to use only milk and water since there is a chance of curdling.
• Adjust jaggery according to your preference.