Paal Kozhukattai ( with jaggery)

Paal kozhukatai is a famous chettinad recipe made using rice flour, coconut milk and milk .There is no sugar in this recipe instead jaggery is added for sweetness.
Rice dumplings are cooked in milk and finally coconut milk and jaggery syrup are added with grated coconut and cardamom powder for taste and flavor.Paal kozhukatai tastes good when served warm ,you can also add a pinch of saffron for more flavor. Do try this at home for Vinayagar Chathurthi.




To make dough

1/2 cup kozhukatai flour

1 tsp ghee

A pinch of salt

Water as required

Other ingredients

1 cup milk + 1/4 cup water

1 cup jaggery + 1 cup water

1 cup coconut milk

2 tbsp grated coconut

1/2 tsp cardamom powder


Take the jaggery and break them into small pieces.Boil the jaggery with water and simmer on low flame for 5 mins.Then filter the syrup using a stainless steel filter and discard the residue.

Bring milk to boil and let it cook for 10 mins
In a large bowl mix the flour ,ghee and salt together.Bring water to boil and add it to the flour to make soft ,smooth dough.Make small balls out of the dough by greasing your hands with ghee.

Add these balls to the milk and let it cook for 10 mins.

Once cooked add coconut milk jaggery syrup and cook for 2 mins on low flame.

Now add grated coconut and cardamom powder and mix gently.

Serve Paal kozhukatai warm😊


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