Paal Kozhukattai Recipe: A Chettinad Delight for Ganesha Chaturthi
As Ganesha Chaturthi approaches, we eagerly begin to prepare for the celebrations. Among the many traditional offerings, Paal Kozhukattai holds a special place in our hearts. This delightful dessert, originating from the Chettinad region, is a variation of the classic Kozhukattai, a popular dish made with rice flour. What makes Paal Kozhukattai unique is the creamy, aromatic milk and coconut milk mixture in which the rice balls are cooked, sweetened by the richness of jaggery. A dash of cardamom powder elevates its flavor, while the grated coconut adds texture. This dessert is a perfect offering for Lord Ganesha, especially during the festive season.
Ingredients for Paal Kozhukattai
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Milk | 2 cups, divided |
| Jaggery | 1 cup |
| Coconut milk | 1 cup |
| Cardamom powder (Elaichi) | 1 tsp |
| Fresh coconut, grated | 2 tbsp |
| Salt | 1 tsp |
| Water | As required |
| Ghee | 2 tbsp |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Instructions for Making Paal Kozhukattai
Step 1: Preparing the Jaggery Syrup
To begin, add jaggery to a pan along with just enough water to cover it. Bring this to a boil over medium heat. Once the jaggery dissolves completely, remove the pan from the stove and allow it to cool slightly. Once cooled, strain the syrup to remove any impurities, and set it aside.
Step 2: Preparing the Rice Dough
In a non-stick pan, combine the sieved rice flour, 1 cup of milk, salt, and water (as needed). Whisk the ingredients together to form a smooth, lump-free mixture. Place the pan on the stove over low heat and continuously stir the mixture. Cook until it thickens and begins to pull away from the sides of the pan. For easier handling, add 1 teaspoon of ghee to the mix. Once thickened, remove the dough from the heat and let it cool for about 2 to 3 minutes.
Step 3: Shaping the Kozhukattai Balls
Grease your hands with a little ghee and pinch small portions of the rice dough. Roll them into small, smooth balls. Repeat this process with the rest of the dough. Keep the shaped kozhukattai covered with a damp cloth to prevent them from drying out.
Step 4: Cooking the Kozhukattai
In a separate pan, bring 1 cup of milk and 1 cup of water to a boil. Gently drop the rice balls into the boiling liquid and let them cook for about 2 to 3 minutes. Stir very gently to avoid the balls sticking to the bottom. Once the kozhukattai floats to the top, itβs an indication that they are cooked.
Step 5: Adding the Jaggery Syrup and Coconut Milk
Once the kozhukattai is cooked, add the filtered jaggery syrup to the pan along with cardamom powder. Stir gently, then cover and allow it to simmer for another 3 minutes. Afterward, add the coconut milk and mix well. Allow the mixture to warm up for a minute, then turn off the heat. Avoid boiling the mixture after adding the coconut milk, as it may cause the milk to curdle.
Step 6: Garnishing and Serving
Your Paal Kozhukattai is now ready! Garnish with a few broken saffron strands for an extra touch of elegance (optional). Serve it warm or chilled as a delicious dessert after dinner. Paal Kozhukattai pairs beautifully with crispy snacks like Thatai and Muruku.
Dietary Considerations and Allergen Information
- Diet: Vegetarian
- Contains: Dairy (Milk, Coconut Milk, Ghee), Jaggery
- Allergen Information: This recipe contains milk and coconut, which may not be suitable for those with lactose intolerance or coconut allergies. Always check for allergens before serving, particularly for guests with dietary restrictions.
Tips and Variations
- If you prefer a smoother texture, you can grind the rice flour before using it, making the dough even more silky.
- For an extra burst of flavor, you can also sprinkle some grated coconut on top of the dessert before serving.
- If you do not have ghee, you can substitute it with regular butter or oil, though the flavor may differ slightly.
Conclusion
Paal Kozhukattai is a perfect fusion of tradition and taste, making it an essential dish during Ganesha Chaturthi celebrations. The soft, chewy rice balls combined with the rich, creamy milk and coconut milk sauce make it an indulgent dessert loved by all. Whether served warm or chilled, it is sure to be a hit at your festive table. Enjoy this simple yet delicious treat with family and friends, and make this Ganesha Chaturthi a little sweeter with Paal Kozhukattai.
