How to make Pal Kozhukattai
Prep time – under 15 mins
Cook time – under 30 mins
Serves – 2
Ingredients needed
For Rice balls
Parboiled rice – 1/2 cup
Salt a pinch
Ghee – 2 tsp
Sweet sauce
Jaggery – 3/4 cup
Thin coconut milk – 1 cup
Thick coconut milk – 1/2 cup
Cardamom powder – 1/4 tsp
Edible camphor – a pinch (optional)
Preparation
Wash and soak rice for 2 hours. Grind it to a fine paste adding little water and a pinch of salt. Rinse the mixie with little water and add to it.
Method
Make small balls like seedai out of it and keep it ready.(that’s a close up shot of the ball, so it appears big).If the ball are big, they will take more time to get cooked and they will taste bland in the dish. So make small sized balls.
Enjoy pal kozhukattai warm or cold!!
More Kozhukattai Recipes
Vella Kozhukattai (with coconut jaggery filling)
Sweet Kozhukattai (with kadalai paruppu, jaggery filling)
Uppu Kozhukkatai (with ulundu filling)
Hi Padhu,
very well described and quite a tempting recipe.
I would like to know how long we have to cook the rice balls in the thin coconut milk. In normal procedures for kozhukattai we steam the rice balls right? Can the same method not be used here?
Rgds,
Lalitha
When the balls are cooked, you can see that they change color and come to the surface. Since we are cooking the rice batter first, this will not take much time.Yes, some even steam the balls but I have not tried it.
Wow ! That sounds delicious ..
This is my favorite one,I make it with sugar,yours looks so authentic and creamy 🙂
delicious.. so creamy
the dish looks so appetizing !!Will taste great as well 🙂
Lovely pics of kozhukattais for Ganesha chaturthy.
Deepa
I am a recent following of your blog. I love it.
Just a question. I do not get whole tamarind where I live. I can get tamarind paste only. When you say one lemon sized tamarind, that would be equal to how many (measuring) tea spoon? Thanks for your reply.
SG – You can use tamarind paste. Lemon sized ball is just 1 tsp.
This looks very inviting…wonderful clicks..thanks for dropping by!!
Can pal kozhukattai dough be made from the readymade kozhukattai dry flour we get in shops? Will it taste as good as grind flour u mentioned? Thx in advance for the reply.. And keep up the good work!
Priya – You can try pal kozhukattai with the kolukattai flour you get in shops. Of course there will be difference but not too bad. Anything authentic is authentic and we cannot deny that.
Recipes presentation are really awesome. It helps us a lot. Appreciate your effort.
can i make this a day before and heat it the next day by adding the thick cocunut milk before serving.
Super akka……love it……jaggery is nutritious than sugar…….i've seen your other recipes…….nice recipes……keep rocking………pls reply me……..:-)
Super akka…….love this recipe but my mother doesn't know the recipe…….thx…..but i have a doubt you have mentioned earlier that you won't use sugar instead will have sugar but you have used coconut milk in this recipe,will it not increase the fat content in our body? Reply pls
Hello, I love ur recipes..
I tried this one out.. the gravy was very deliious.. but the kozhukattais were too hard and did not absorb the gravy .. what could have gone wrong?
If you had used store bought rice flour, mostly it happens like that. The rice dough should be soft. You have to knead well to make a soft dough- if needed you can add more warm water. If the dough is hard, the kozhukattais will also be hard.
Parboiled rice means puzhungal arisi right? Can we use idli rice?
Yes, Par boiled rice is puzhungal arisi. You can use idli rice.
Hi… Can we use raw rice for the Kozhakattai balls? Normally we don't use parboiled rice for neivedhyam
Yes, you can.
Thank you… I made it today and it tastes yum!