Paal Kozhukattai with Bananas (Vegan Option)
Paal Kozhukattai is a beloved South Indian dessert that is both delicious and comforting. It consists of soft rice dumplings cooked in a fragrant coconut milk gravy, offering a perfect balance of sweetness and richness. This version incorporates ripe bananas for an added touch of natural sweetness and flavor, making it even more delightful. Plus, it includes a vegan option by using coconut milk instead of dairy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Water | 1 – 1 1/2 cups |
| Sesame (gingelly) oil | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Full-fat milk (or coconut milk for vegan) | 3 cups |
| Thin coconut milk | 1 cup |
| Thick coconut milk | 1/2 cup |
| Cardamom powder (Elaichi) | 1 teaspoon |
| Sugar (or Jaggery) | 3/4 cup |
| Ripe bananas | 1 cup (sliced, for garnish) |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Cuisine: South Indian
Course: Dessert
Diet: Vegetarian (Vegan Option Available)
Instructions
-
Preparing the Rice Dumplings (Kozhukattai):
- In a small pot, bring 2 1/2 cups of water to a boil. Once boiling, add the sesame oil and turn off the heat.
- In a mixing bowl, combine the rice flour and salt. Gradually add water, little by little, mixing continuously to form a smooth dough.
- Once the dough is soft and pliable, grease your palms with oil and roll small balls or coin-shaped dumplings, depending on your preference. Keep the dough covered with a damp cloth to prevent it from drying out and cracking.
- Continue rolling the dough until all of it is shaped into small pieces, keeping them covered with a damp cloth at all times.
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Cooking the Dumplings:
- In a non-stick pan, add 3 cups of milk (or coconut milk for a vegan option) and bring it to a boil over medium heat.
- Once the milk starts to boil, reduce the heat and gently add the prepared rice dumplings to the milk. Let them cook for about 5 minutes without stirring. This ensures the dumplings cook thoroughly without breaking apart.
- As the dumplings cook, they will rise to the surface, signaling that they are done.
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Making the Coconut Milk Gravy:
- Once the dumplings are cooked, add the thin coconut milk and cardamom powder to the pan. Stir well and bring to a gentle boil.
- Add sugar (or jaggery, if preferred) to the mixture and stir until it dissolves completely. Let it simmer for a few minutes.
- Finally, add the thick coconut milk, giving it one last stir. Turn off the heat immediately after adding the thick coconut milk, as overcooking at this stage can cause the milk to separate.
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Serving:
- Allow the Paal Kozhukattai to cool slightly. You can serve it warm or refrigerate it for about an hour for a cooler dessert option.
- Garnish with slices of ripe bananas just before serving, adding a fresh, sweet contrast to the creamy coconut base.
Serving Suggestions
Paal Kozhukattai can be served as a special dessert following a festive South Indian meal. It’s perfect after dishes like Steamed Rice, Mixed Vegetable Sambar, Carrot Beans Thoran, and Elai Vadam. Whether served warm or cold, this dessert offers a soothing and satisfying end to any meal.
Enjoy the delightful combination of soft rice dumplings, aromatic coconut milk, and the subtle sweetness of bananas in this traditional South Indian treat!
