Easy Paal Kozhukattai with Sugar

Easy Paal Kozhukattai with sugar, along with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is an heirloom, traditional recipe from the Tamilnadu Cuisine, it is nothing but tiny, cute kolukattai or modak cooked in milk, sugar, and flavored with cardamom. I have already shared Paal Kolukattai with Jaggery but this recipe is simpler than that and I have steamed the balls, so no problem of the kolukattai disintegrating in milk if you read the recipe till the end you can understand. As the Ganesh Chathurthi festival is very close, I am kick-starting the next series of recipes. To say the truth, as the festivals are neck to neck this time, I am not able to share many recipes, jotted down a lot but I couldn’t post at least half of the recipes too, feeling exhausted for this itself. If interested check my 80+ Ganesh Chathurthi Recipes and 100+ Lockdown Recipes.

Check my other Modak/ Kolukatati Recipes like
1. Kadalai Paruppu Pooranam Koluakattai
2. Mini Kolukattai
3. Sweet Pidi Kolukattai
4. Thengai Poorana Kolukattai
5. Kara Pidi Kolukattai
6. Ukadiche / Steamed Modak

Easy Paal Kozhukattai Recipe

Easy Paal Kozhukattai with Sugar

Priya Santhamohan

Easy Paal Kozhukattai with sugar is an heirloom, traditional recipe from the Tamilnadu Cuisine, it is nothing but tiny, cute kolukattai or modak cooked in milk, sugar and flavoured with cardamom.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Ganesh Chathurthi Recipes, Sweet

Cuisine South Indian

Servings 4 People

Calories 240 kcal

Equipment

• Stovetop

Ingredients

  

For the Dough

• 1 Cup Rice Flour Link for Homemade Rice flour
• 1½ Cup Water
• 2 tsp Sesame Oil
• ¼ tsp Salt

For the Milk Sauce

• 1 Cup Milk
• 1 Cup Coconut Milk
• ½ Cup Sugar
• 3 Pods Cardamom

Instructions

 

For Kolukattai Dough

• Measure the rice flour, water, salt, oil and keep it ready.
• Pour 2 cups of water in a pan, then add 1/4 tsp of salt and 1 tsp of sesame oil.
• Once the water starts to roll boil add the rice flour, slowly and in a sprinkled way.
• Simmer the flame and continue the mixing for 4 to 5 minutes. The dough looks crumbled and shiny now. Switch off the flame and keep covered for 2 minutes.
• Then, add 1 tsp of sesame oil and knead the dough. Ensure the dough is smooth and without any lumps.
• Grease your hands with ghee or sesame oil. Pinch a small portion of the dough and roll it into balls, as we make for seedai. Make very small balls, so it gets cooked soon.
• Transfer the rolled balls to an idli plate. You can skip this steaming process and directly add the balls to the boiling milk. But in this method, the balls won't disintegrate in the milk.
• Steam it for 5 to 7 minutes.
• The balls look shiny and glossy now.

For Milk Sauce

• Measure and keep the milk, coconut milk, sugar, and crushed cardamom.
• To a heavy-bottomed pan, pour the milk. Then, add the sugar and crushed cardamom. Stir till the sugar dissolves completely. As I have said earlier, you can add the balls at this stage directly without prior steaming (I have followed this method for my another Paal Kolukattai Recipe with Jaggery).
• Simmer the flame completely and then add the coconut milk.
• Once it starts to roll boil, add the steamed balls.
• Boil for just 2 more minutes as have already steamed the balls. Give a resting time for minimum 1/2 an hour, so the rice balls get well blended with the sauces.
• Also, switch off the flame when the sauce is in the running consistency itself, it thickens with time and the rice balls absorb the sauce soon.

  Try this easy Paal Kozhukattai for this coming Ganesh Chathurthi festival.

Video

Notes

Tips for Paal Kozhukattai with Sugar

1. Traditionally this paal kolukattai recipe is prepared by soaking raw rice for few hours, ground like idli batter, then the batter is poured in a pan, thickened and made like dough. From here the rest of the steps are the same. But, I have used a shortcut method by using readymade rice flour.
2. Add the rice flour to roll boiling water only. Ensure the dough is without lumps and smooth before making balls.
3. Also, roll the balls very small, so it gets easily cooked in the milk sauce and absorbs the sauce well too, if made bigger it tastes bland.
4. You can make the rice balls in oblong, cylindrical shape too. Otherwise, fill the dough in a murukku/chakli presser and press it directly in the boiling milk.
5. Always cover the dough with a damp wet cloth to avoid drying. Grease your hands with ghee to make crack free balls and it adds flavor too. 
6. I steamed the rolled balls in an idli pot, as it does not disintegrate in the milk. But it can be directly added to the boiling milk also.
7. Adjust sugar as per sweetness required for this Paal Kozhukattai with sugar.
   
8. I used fresh homemade coconut milk, for a quick process it can be replaced with ready made coconut milk too.
9. Even 1 pinch of edible camphor can be added at last for more flavor.
10. Switch off the flame when the sauce is in the running consistency itself, it thickens with time as the rice balls absorb the sauce.

Keyword Easy Paal Kozhukattai, Paal Kozhukattai with sugar

Paal Kolukattai With Sugar

Method for Easy Paal Kozhukattai

1. For Kolukattai Dough: Measure the rice flour, water, salt, oil and keep it ready.

2. Pour 2 cups of water in a pan, then add 1/4 tsp of salt and 1 tsp of sesame oil.

3. Once the water starts to roll boil add the rice flour, slowly and in a sprinkled way.

4. Simmer the flame and continue the mixing for 4 to 5 minutes. The dough looks crumbled and shiny now. Switch off the flame and keep covered for 2 minutes.

5. Then, add 1 tsp of sesame oil and knead the dough. Ensure the dough is smooth and without any lumps.

6. Grease your hands with ghee or sesame oil. Pinch a small portion of the dough and roll it into balls, as we make for seedai. Make very small balls, so it gets cooked soon.

7. Transfer the rolled balls to an idli plate. You can skip this steaming process and directly add the balls to the boiling milk. But in this method, the balls won’t disintegrate in the milk.

8. Steam it for 5 to 7 minutes.

9. The balls look shiny and glossy now.

10. For Milk Sauce: Measure and keep the milk, coconut milk, sugar, and crushed cardamom.

11. To a heavy-bottomed pan, pour the milk. Then, add the sugar and crushed cardamom. Stir till the sugar dissolves completely. As I have said earlier, you can add the balls at this stage directly without prior steaming (I have followed this method for my another Paal Kolukattai Recipe with Jaggery).

12. Simmer the flame completely and then add the coconut milk.

13. Once it starts to roll boil, add the steamed balls.

14. Boil for just 2 more minutes as have already steamed the balls. Give a resting time for minimum 1/2 an hour, so the rice balls get well blended with the sauces.

15. Also, switch off the flame when the sauce is in the running consistency itself, it thickens with time and the rice balls absorb the sauce soon.

Try this easy Paal Kozhukattai for this coming Ganesh Chathurthi festival.

Easy Paal Kozhukattai