Chettinad Paal Kozhukattai is a very famous and traditional dish from Tamilnadu, especially in the Chettinad cuisine. This is a sweet dish which not only tastes good but looks appetizing, cute tiny balls are cooked in milk, with the addition of jaggery. But the same can be prepared with sugar, instead of jaggery. Though the procedure looks lengthy, it’s worth the effort trying it, do read the recipe till the end as I have shared lots of tips to get it perfect. I have added a short YouTube video for this paal kolukattai recipe for easy understanding, do watch it and please don’t forget to subscribe to my channel too…
Paal Kolukattai Recipe | Chettinad Paal Kozhukattai
For the Dough
- 1/2 Cup Rice Flour
- 1/2 Cup Milk
- 1/2 Cup Water
- Salt As Required
For the Jaggery Syrup
- 1/2 Cup Jaggery
- 1/4 Cup Water
For the Milk Sauce
- 1/2 Cup Milk
- 1 Cup Coconut Milk
- 3 Pods Cardamom
- 2 tbsp Grated Coconut
- Measure and keep all the ingredients ready. The first pic is to make jaggery syrup and the second pic is for making the dough.
- These ingredients in the pic are for making the milk sauce. Add powdered jaggery and water in a pan. Heat till bubbles appear, no string consistency is required.
- Strain it through a metal filter to remove the impurities then keep it aside. Pour 1/2 cup of milk in a pan.
- Then pour 1/2 cup of water and let it roll boil. Add the rice flour slowly and in a sprinkled way.
- Add required salt and stir continuously in very low flame. Mix well, till it reaches the dough consistency, it should be smooth without any lumps. Switch off the flame.
- Add little ghee to the dough and also grease your hands too. 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.
- Also cover the rest of the dough covered, to avoid drying. These steps are for making the milk sauce. Pour 1/2 cup of milk in a heavy bottomed pan.
- Then pour 1/2 cup of water. Once it starts to roll boil, simmer the flame and drop the balls carefully.
- At first, the balls sink to the bottom, once it is fully cooked that is soft, the balls start floating on the top. Then pour 1 cup of coconut milk and give a stir.
- Now pour jaggery water, add crushed cardamom pods. Boil for 2 to 3 minutes in low flame, don't boil for more time, else there is a chance of curdling.
- Add grated coconut and mix everything gently. Give a resting time for minimum 1/2 an hour.
Tips for Paal Kolukattai Recipe1. 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. You can adjust jaggery as per sweetness preferred. However always filter jaggery syrup to remove the impurities. 3. Always add the rice flour when the milk and sauce is roll boiling. Ensure the dough is fully cooked without lumps and smooth before making balls. 4. 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. 5. 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 (step: 8). 6. 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 flavour too. 7. As shown in the Stepwise pic 9 - add the rice balls to the roll boiling milk only, at first the balls sink to the bottom, once it cooked it starts floating on the top automatically. 8. Even 1 pinch of edible camphor can be added at last for more flavour. 9. This Chettinad paal kozhukattai recipe can be made with sugar too, instead of jaggery.