Paal Kozhukattai with coconut milk is a tasty festive special Indian sweet prepared with store-bought rice flour, sweetener, and coconut milk. It is also a great recipe to finish extra kozhukattai dough. Vegan tasty kozhukattai is a perfect recipe to try for Ganesh Chaturthi.
What is special about Paal kozhukattai?
Usually, kozhukattai are all steamed but for paal kozhukattai recipe, kozhukattai is cooked in coconut milk which makes it so flavorful. Traditionally it is prepared with homemade coconut milk but I have used the store-bought coconut milk which makes it super easy.
What kind of sweetener to be used?
Paal kozhukattai is generally a sweet based dish which is commonly prepared by using sugar or jaggery. Today I have used white sugar but brown /turbinado sugar/coconut sugar etc. If you are using jaggery always cook the jaggery with little water till it is completely melted. Strain it to remove impurities. Jaggery with impurities might curdle. Add the jaggery syrup-like sugar and cook for 3-4 minutes
Why thick coconut milk is not boiled for a long time?
Thick coconut milk shouldn’t be cooked for a long time there is a high chance of milk to get curdle. Always make sure the kozhukattai is cooked in watery thin coconut milk and make sure thick coconut milk is added at the end even after adding sweetener.
Can I use regular milk instead of coconut milk?
Yes, cows milk can be used for making paal kozhukattai. If you are using regular milk use some coconut for extra flavor. Coconut milk gives a nice flavor to the dish hence I prefer coconut milk.
Kozhukattai recipe collection
Paal Kozhukattai Preparation Time: 10 min | Cooking Time: 20 mins | Serves : 3 Recipe Category: Dessert/Sweet and Snack
Ingredients:
Kozhukattai: Rice flour – 1/2 cup Water – 1 cup Salt – pinch Coconut oil – 1/2 teaspoon + to grease Paal: Unsweetened coconut milk - 1 can Cardamom Powder - 1/2 tsp Sugar - 1/2 cup Water - 1/3 cup
How to make Paal kozhukattai with step by step pictures:
In a saucepan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have Hot water in separate pan/kettle) For the flour that I used, the extra water was not needed. If you feel the dough is dry, add 1 tablespoon of hot water, else no need to add. Water added should be boiling hot water, so it is better to keep 1/4 cup hot water separately
Cook till it comes to nonsticky dough consistency
Cover the dough with a damp cloth and when the dough is warm enough to handle grease your hand with coconut oil and roll
Make small spheres (Marble Size). Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut oil helps for easy rolling. Cover with a damp cloth and Keep Aside
Add the liquid from the can along with 1 tablespoon of thick coconut milk and 1/4 cup of water and boil Add cardamom powder and mix well Let the coconut milk comes to boil and once when it starts boiling add kozhukattai
After adding Kozhukattai first they all will sink to the bottom. Cook for 3 minutes or till kozhukattai starts floating. I covered and cook but that’s is optional
Add sugar and cook till it melts for about 2 minutes
Add the thick coconut milk to the paal kozhukattai Lastly, add 2 tbsp of water to the coconut milk can. Shake and add to the paal kozhukattai
Cook in low flame for 15 seconds and turn off the flame
