Paal Kozhukattai (South Indian dessert)

Paal Kozhukattai is often garnished with roasted coconut flakes, cashews, and raisins, which add a delightful crunch and enhance the taste. It can be served warm or chilled, depending on personal preference.

This sweet dish is commonly made during festive occasions like Ganesh Chaturthi, Navaratri, or Pongal. It is also enjoyed as a comforting dessert or snack throughout the year.

The recipe for Paal Kozhukattai may vary slightly from one region to another or from one household to another, but the basic ingredients and cooking methods remain consistent. It is a beloved dessert that offers a perfect balance of sweetness and texture, making it a delightful treat for those with a sweet tooth.

Ingredients:

• 1 cup rice flour
• 2 cups milk
• 1 cup water
• 1/2 cup sugar (adjust according to taste)
• 1/2 teaspoon cardamom powder
• A pinch of salt
• 2 tablespoons grated coconut (optional)
• 2 tablespoons roasted cashews (optional)
• 2 tablespoons raisins (optional)

Instructions:

1. In a saucepan, bring water to a boil.
2. Once the water is boiling, add a pinch of salt and gradually add the rice flour to it. Stir continuously to prevent lumps from forming. Cook the rice flour mixture for about 3-4 minutes until it forms a dough-like consistency. Remove from heat and let it cool slightly.
3. Take small portions of the rice flour dough and shape them into small balls or dumplings. Set them aside.
4. In another saucepan, heat the milk on medium heat. Stir occasionally to prevent it from sticking to the bottom of the pan.
5. Once the milk comes to a boil, reduce the heat to low and add the sugar and cardamom powder. Stir well until the sugar dissolves completely.
6. Gently add the rice flour dumplings into the simmering milk mixture. Cook for about 8-10 minutes or until the dumplings become soft and cooked through. Stir occasionally to prevent sticking.
7. Meanwhile, you can optionally roast the grated coconut in a separate pan until it turns golden brown. Similarly, roast the cashews until they become slightly golden.
8. Once the dumplings are cooked and the milk has thickened slightly, remove the pan from heat. Allow it to cool for a few minutes.
9. Garnish the Paal Kozhukattai with the roasted coconut, cashews, and raisins, if desired.
10. You can serve the Paal Kozhukattai warm or chilled based on your preference.

Enjoy the delicious and creamy Paal Kozhukattai!

Tips and Variations

Tips:

1. Gradually add water to rice flour to achieve the right dough consistency.
2. Shape the dumplings into various shapes for visual appeal.
3. Substitute sugar with jaggery for a caramel-like flavor.
4. Use coconut milk for a richer coconut taste.
5. Experiment with spices like nutmeg, cinnamon, or saffron for different flavors.
6. Top with roasted coconut, nuts, or edible petals for extra texture and taste.
7. Serve chilled or warm based on personal preference.
8. Store leftovers in an airtight container in the refrigerator for 2-3 days.

Variations:

1. Thengai: Replace a portion of milk with coconut milk.
2. Nutty Delight: Add chopped almonds or pistachios as toppings.
3. Aromatic Twist: Use spices like nutmeg, cinnamon, or saffron for added flavor.
4. Sweet and Tangy: Drizzle a little condensed milk or squeeze some lime juice over the dish for a unique taste.
5. Fruity Fusion: Garnish with diced fruits like mango or pineapple for a refreshing twist.

Serving suggestions

• Paal Kozhukattai is traditionally served in individual bowls or plates, allowing each person to enjoy their own amount. On top, sprinkle with roasted coconut flakes, cashews, and raisins.
• Festive dish: Arrange Paal Kozhukattai on a pretty dish or tray to make a pretty presentation. For a lovely touch, sprinkle with saffron strands or edible rose petals.
• Refrigerate the dish for several hours before serving. Serve chilled for a cool dessert experience, especially in hot weather.
• Paal Kozhukattai is excellent on its own, but you can add extra flavors and textures by serving it with a side of coconut chutney or a scoop of vanilla ice cream. It is a popular meal for festive occasions such as Ganesh Chaturthi, Navaratri, and Pongal. During these important occasions, serve it as part of a traditional meal or as a standalone dessert.

FAQs

• Q: Can I use store-bought rice flour?

A: Yes, you can use store-bought rice flour. Make sure to choose a fine rice flour that is specifically labeled for making kozhukattai or idiyappam. If the rice flour is coarse, you may need to adjust the water quantity to achieve the right consistency for the dough.

• Q: Can I use non-dairy milk alternatives?

A: Yes, you can use non-dairy milk alternatives like almond milk, soy milk, or coconut milk to make a vegan version of the dish. Just make sure to choose a milk alternative that complements the flavors of the dish. Adjust the sweetness and flavors accordingly to achieve the desired taste.

• Q: How do I reheat leftover Paal Kozhukattai?

A: To reheat leftovers, you can gently warm them in a microwave or on the stovetop. Add a little milk or water to prevent it from drying out. Heat it until it reaches the desired temperature, stirring occasionally to ensure even heating. However, note that reheating may affect the texture of the dumplings, so it’s best to consume them fresh if possible.

• Q: Can I make Paal Kozhukattai ahead of time?

A: Yes, you can make it ahead of time. Prepare the dumplings and cook them in the milk mixture, but avoid adding any garnishes. Store the cooked Paal Kozhukattai in the refrigerator in an airtight container. When ready to serve, reheat it gently on the stovetop or microwave and garnish it just before serving.

• Q: Can I freeze Paal Kozhukattai?

A: It is not recommended to freeze Paal Kozhukattai as it may affect the texture and taste of the dish. The dumplings may become mushy upon thawing. It’s best to consume Paal Kozhukattai within a couple of days when stored properly in the refrigerator.

Yield: 4

Paal Kozhukattai recipe

Print

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 cup rice flour
• 2 cups milk
• 1 cup water
• 1/2 cup sugar (adjust according to taste)
• 1/2 teaspoon cardamom powder
• A pinch of salt
• 2 tablespoons grated coconut (optional)
• 2 tablespoons roasted cashews (optional)
• 2 tablespoons raisins (optional)

Instructions

1. In a saucepan, bring water to a boil.
2. Once the water is boiling, add a pinch of salt and gradually add the rice flour to it. Stir continuously to prevent lumps from forming. Cook the rice flour mixture for about 3-4 minutes until it forms a dough-like consistency. Remove from heat and let it cool slightly.
3. Take small portions of the rice flour dough and shape them into small balls or dumplings. Set them aside.
4. In another saucepan, heat the milk on medium heat. Stir occasionally to prevent it from sticking to the bottom of the pan.
5. Once the milk comes to a boil, reduce the heat to low and add the sugar and cardamom powder. Stir well until the sugar dissolves completely.
6. Gently add the rice flour dumplings into the simmering milk mixture. Cook for about 8-10 minutes or until the dumplings become soft and cooked through. Stir occasionally to prevent sticking.
7. Meanwhile, you can optionally roast the grated coconut in a separate pan until it turns golden brown. Similarly, roast the cashews until they become slightly golden.
8. Once the dumplings are cooked and the milk has thickened slightly, remove the pan from heat. Allow it to cool for a few minutes.
9. Garnish the Paal Kozhukattai with the roasted coconut, cashews, and raisins, if desired.
10. You can serve the Paal Kozhukattai warm or chilled based on your preference.
11. Enjoy the delicious and creamy Paal Kozhukattai!

Nutrition

Calories	620kcal
Carbohydrates	100gm
proteins	4g
sodium	21mg
potassium	73mg
sugar	76g
Vitamin A	50IU
Vitamin C	13mg
Fat	23g
Iron	1.5mg

 

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