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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.
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
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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.
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Pinch tiny bits and roll into small balls (like peppercorn size). Keep covered.Cook the Balls in Thin Coconut Milk
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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.
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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 .
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Now add the remaining thick coconut milk (directly from the packet).Simmer for just 2 minutes. Do not boil after this.
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Serve warm or chilled.Add a spoon of ghee on top while serving for richness.
