Paal Kozhukattai is a very popular dessert from Tamilnadu, South India. Soft yet firm rice dumplings are cooked in a creamy reduced coconut milk with sugar or jaggery. You can use regular milk instead of the coconut milk, but I prefer the creaminess of the latter. And make sure to use fine rice flour and knead the dough while its warm or else you won’t get the right consistency when you roll the dough to make the balls.
You need –
- Rice flour – ¾ cup
- water – ½ – ¾ cup
- Salt to taste
- Thin coconut milk – 1.5 cup
- Thick coconut milk – ½ cup
- Sugar – 3 tablespoons or to taste
- Cardamom powder – ¼ teaspoon
How to –
To make the dough; In pan boil the water with salt. Gradually pour the boiling water to the rice flour to make a soft dough. Use a wooden spoon first to mix well and when warm kneed with your hands to form a soft dough. Make small equal sized balls.
In a pan add the thin coconut milk and bring to a boil. Add the rice dumplings and cook for about 8-10 mins or till done. Add the sugar, cardamom powder and boil till the sugar has dissolved.
Finally add the thick coconut milk; Stir well and turn the heat off. Do not boil after you have added the thick coconut milk. Serve warm or cold.