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Paal Kozhukattai

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Ingredients

Adjust Servings:
1 ¼ rice flour
1 pinch salt to taste
¾ cup coconut, grated
1 cup jaggery
1 cup thick coconut milk
1 tsp cardamom powder
2 tsp ghee / oil

Nutritional information

672
calories
21.34 g
carbohydrates
7.01 g
protein
66.71 g
fat
225 mg
sodium
0 mg
cholesterol

Paal Kozhukattai

Features:
  • Veg
Cuisine:
  • 25 mins
  • Serves 2
  • Easy

Ingredients

How to make Paal Kozhukattai

  1. Pour 1¼ cups of water in a saucepan.
  2. Add salt, oil/ghee and mix well.
  3. Add rice flour, mix well and knead into soft dough.
  4. Add coconut and knead well without any lumps .
  5. Divide into small portions and roll them into smooth balls. Set aside.
  6. Take 3 tablespoons of rice flour in a bowl. Pour water and make into a paste. Set aside.
  7. Take 2 ½ cups water in a pan and bring it to boil.
  8. Add the kozhukattai balls to the boiing water, and cook for 10 minutes, until the balls turn soft.
  9. Add jaggery, coconut and mix well.
  10. Cook for another 10 minutes.
  11. Add the rice flour paste and stir gently, makig sure you don’t break the balls.
  12. Cook until the mixture thickens.
  13. Turn off the heat, add cardamom powder and thick coconut milk.
  14. Serve hot.

Trivia

Kozhukattai is a Tamil word, it also called as modhakam in the same language, modak in Marathi, Konkani and in Gujarati, modhaka in Kannada, and kudumu in Telugu.

In Japan, a sweet similar to kozhukattai is known locally as Kangidan.

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