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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

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Chettinad is a town in Tamil Nadu and famous for many things including its cultural and historical value to this day. However, apart from the architectural beauty, it is known worldwide for the many varieties of cuisine. From tastiest spicy curries to finger-licking desserts, most recipes are from Chettinad. Paal kozhukattai, one of the delicious desserts from Chettinad, is mostly prepared for auspicious occasions and as an offering to the god down South.

This recipe, is quite complex, and quite easier to prepare when you have a helping hand though! Perfect dessert if you are hosting a party of get together!

Health Benefits

Ghee is highly beneficial for health because of its high smoke point. Ghee also helps in boosting your intake of vitamin A, vitamin E, and vitamin K, all essential nutrients that play a role in maintaining a healthy body, from eyesight to skincare.

Rice is an excellent source of calcium, riboflavin, thiamine, fiber, iron, vitamin D, and niacin.

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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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