A traditional South Indian sweet made from rice flour, jaggery, and milk.
Ingredients
- 1cuprice flour
- 1/2cuppowdered jaggery
- 1cupmilk
- 1/2cupcoconut gratings
- 1/2tspcardamom powder
- 1pinchsalt
How to make Paal Kozhukattai
Heat the rice flour in a kadai until it’s hot to the touch.
Boil two cups of water with a bit of salt and pour this over the hot rice flour. Stir the mixture with a wooden spoon until it cools enough to handle, then knead it into a dough.
In a thick-bottomed vessel, bring four cups of water to a boil.
Take lemon-sized portions of the dough and press them through a Murukku Press (Acchu) directly into the boiling water. Allow each batch to cook for three to four minutes without stirring initially. After they firm up, you can gently stir.
Continue this process with the remaining dough, pressing small batches into the boiling water and allowing them to cook.
After all the dough has been used, add milk to the vessel and let it simmer for an additional five minutes.
Separately, mix ¼ cup of water with jaggery powder and bring it to a boil until the jaggery completely melts. Remove from the heat and strain the liquid.
Pour the strained jaggery over the cooked kozhukattai in the vessel, stirring gently to combine. Once well mixed, sprinkle in cardamom powder and coconut gratings, stirring well.
Remove from heat. The mixture will thicken as it cools. Serve once it’s set and enjoy this traditional sweet treat.
Tips & Tricks
Ensure the rice flour is hot to the touch before adding boiling water to make the dough.
Do not stir the dough pieces immediately after adding them to the boiling water to prevent them from breaking.
Strain the jaggery syrup to remove any impurities before adding it to the kozhukattai.
FAQS
What is the cooking process for making Paal Kozhukattai?
To make Paal Kozhukattai, start by heating rice flour until it's hot to the touch. Then, boil water with a pinch of salt and pour it over the hot rice flour, stirring until it cools enough to knead into a dough. Form small portions of the dough and press them through a Murukku Press into boiling water. Cook for 3-4 minutes, then add milk and let it simmer. Finally, mix melted jaggery, cardamom powder, and coconut gratings into the cooked kozhukattai.
Is Paal Kozhukattai suitable for gluten-free diets?
Yes, Paal Kozhukattai is gluten-free as it is made primarily from rice flour. This makes it a great option for those with gluten sensitivities or celiac disease. Just ensure that all other ingredients, like jaggery and coconut, are also gluten-free.
What can I substitute for jaggery in Paal Kozhukattai?
If you don't have jaggery, you can substitute it with brown sugar or coconut sugar. However, keep in mind that the flavor may vary slightly, as jaggery has a unique taste that adds depth to the dish.
How should I store leftover Paal Kozhukattai?
To store leftover Paal Kozhukattai, let it cool completely, then place it in an airtight container in the refrigerator. It can be stored for up to 3-4 days. To reheat, simply steam or microwave until warm.
What are some good pairings for serving Paal Kozhukattai?
Paal Kozhukattai can be enjoyed on its own as a sweet treat, but it pairs wonderfully with a cup of hot chai or coffee. You can also serve it alongside fresh fruits or a scoop of vanilla ice cream for a delightful dessert experience.
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