Chettinad Paal Kozhukattai

Chettinad Paal Kozhukattai

Soft rice flour balls simmered in sweetened coconut milk and jaggery. A traditional Tamil dessert with a creamy texture and delicate cardamom flavor.

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients

  • For Kozhukattai (rice balls):
  • Rice flour – ½ cup
  • Water – ½ cup
  • Salt – a pinch
  • Oil or ghee – 1 tsp
  • For the coconut milk base:
  • Readymade thick coconut milk – 1 cup
  • Water (to make thin milk) – 1½ cups
  • Grated jaggery – ½ cup (adjust to taste)
  • Cardamom powder – ½ tsp
  • Ghee – 1 tsp
  • Grated coconut – 1–2 tbsp

Instructions

  • Make the Kozhukattai Balls In a pan, boil ½ cup water with a pinch of salt and 1 tsp oil/ghee.Lower the flame and add ½ cup rice flour. Mix quickly to form a dough.Cool slightly and knead to a smooth dough.

  • Pinch tiny bits and roll into small balls (like peppercorn size). Keep covered.Cook the Balls in Thin Coconut Milk

  • Mix 1 cup thick coconut milk with 1½ cups water to create thin coconut milk.In a deep pan, bring this thin coconut milk to a gentle boil.

  • Drop the rice balls in slowly. Stir gently. Cook on medium flame for 10–12 minutes till balls are soft and float.Add Jaggery and Finish,Add ½ cup jaggery and stir till it melts. (Strain if jaggery has impurities.)Sprinkle cardamom powder and grated coconut .

  • Now add the remaining thick coconut milk (directly from the packet).Simmer for just 2 minutes. Do not boil after this.

  • Serve warm or chilled.Add a spoon of ghee on top while serving for richness.