Paal Kozhukattai (Milk Pudding) Recipe
Paal Kozhukattai, a traditional Chettinad dessert, is a delightful rice flour dumpling in a luscious milk syrup, infused with jaggery and coconut milk. Itβs a beloved dish in Tamil Nadu, particularly during festive occasions and celebrations. The recipe combines the richness of coconut milk with the sweetness of jaggery, making it a comforting and flavorful treat. This milk pudding, or Paal Kozhukattai, can be served warm or chilled, making it a versatile dessert for any time of year.
Ingredients for Paal Kozhukattai (Milk Pudding)
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Milk (divided) | 2 cups |
| Jaggery | 1 cup |
| Coconut milk | 1 cup |
| Cardamom powder (Elaichi) | 1 tsp |
| Fresh coconut (grated) | 2 tbsp |
| Salt | 1 tsp |
| Water (for the rice paste) | As required |
| Ghee (clarified butter) | 2 tbsp |
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Chettinad
Course: Dessert
Diet: Vegetarian
Instructions for Paal Kozhukattai
-
Prepare the Jaggery Syrup
Start by placing the jaggery in a pan. Add just enough water to cover the jaggery. Bring it to a boil, allowing the jaggery to dissolve. Once itβs fully dissolved, remove the pan from heat and let it cool for a few minutes. After cooling, strain the syrup to remove any impurities. Set it aside for later use. -
-
Prepare the Rice Flour Mixture
In a non-stick pan, add the sieved rice flour, 1 cup of milk, salt, and a little water (as required). Use a whisk to mix everything together, ensuring the mixture is smooth and lump-free. Now, place the pan on low flame and cook, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan. This should take around 8-10 minutes. You can also add 1 teaspoon of ghee to help bring the mixture together. -
Shape the Kozhukattai
Once the rice flour mixture has thickened, remove it from the heat and let it cool for 2-3 minutes. Grease your palms with ghee, then pinch small portions of the mixture and roll them into little balls (about 1 inch in diameter). Keep the rolled kozhukattai covered with a damp cloth to prevent them from drying out. -
Cook the Kozhukattai
In another pan, heat 1 cup of milk and 1 cup of water. Bring this mixture to a boil. Gently add the rice flour balls (kozhukattai) into the boiling milk-water mixture. Allow the kozhukattai to cook for about 2-3 minutes, stirring gently to avoid them sticking to the bottom of the pan. Once cooked, the balls will float to the top. -
Add the Jaggery Syrup and Spices
Once the kozhukattai floats on the surface, add the filtered jaggery syrup and cardamom powder. Stir gently and cover the pan. Let it simmer for another 3 minutes, allowing the flavors to meld together. -
Finish with Coconut Milk
Now, add the coconut milk to the pan, stirring to combine. Allow the mixture to cook for just another minute. Be careful not to boil the milk after adding the coconut milk, as it can cause curdling. -
Serve and Garnish
Once done, remove the pan from heat. Garnish with a few saffron strands if desired, for a burst of color and a rich aroma. Paal Kozhukattai can be served warm or chilled, depending on your preference.
Serving Suggestions
- Chilled or Warm: Paal Kozhukattai is delicious both warm and chilled. After it cools down to room temperature, refrigerate for a few hours if you prefer it cold.
- Pair with Snacks: This dessert can be paired with crispy snacks like thatai or muruku to add a crunchy contrast to the creamy pudding.
Tips and Variations
- For a richer taste, you can increase the amount of coconut milk or use full-fat milk.
- For a smoother texture, ensure that the rice flour is well-sifted before adding it to the mixture.
- Sweetness Adjustments: If you prefer a sweeter dish, you can add more jaggery to suit your taste.
- Vegan Version: You can substitute the ghee with coconut oil and use a plant-based milk like almond milk instead of dairy milk to make this dessert vegan.
Paal Kozhukattai is a treat that brings together the flavors of coconut, jaggery, and cardamom, creating a dessert thatβs both comforting and indulgent. The soft rice flour dumplings soaked in sweetened milk syrup are perfect for any special occasion or as a delightful way to end a meal. Whether served warm or chilled, this classic Chettinad dessert is sure to become a favorite in your home. Enjoy!
