Paal Kozhukattai Recipe | Paal Kolukattai

Paal Kozhukattai Recipe | Paal Kolukattai | Milk Kolukattai with detailed photo and video recipe. An authentic and traditional milk and rice flour dessert recipe is known for its creamy taste. It is basically prepared during the auspicious occasions of Vinayaka Chaturthi or Krishna Janmashtami and served as prasadam or bhog. There are many types of rice flour kolukattai prepared, but this is a creamy and rich milk-based South Indian special dessert recipe.

Paal Kozhukattai Recipe | Paal Kolukattai | Milk Kolukattai with step by step photo and video recipe. South Indian dessert recipes are typically categorised as payasam or kheer recipes. These are typically prepared with coconut milk or creamy many with either lentils, rice or semolina as their base for consistency. However, there are other types of dessert recipes which are a combination of coconut milk, milk, rice flour and paal kozhukattai recipe is one such simple dessert recipe.

As I was explaining earlier, this is a unique and exciting South Indian dessert recipe. Basically, the rice flour balls or goli’s are steamed and then later cooked in coconut milk and finally with creamy cow’s milk. Thus it has all the goodness and creaminess of all the ingredients. Some regions of South India may prepare it with either coconut milk or cow’s milk. But authentically it is prepared with both. Thus making it one of the creamiest and most tasty kozhukattai dessert recipes. You may even prepare it with jaggery to have a healthier and brown-coloured dessert. But the sugar-based paal kolukattai is more attractive and tastier. Do try this variation and let me know your preference about it.

Furthermore, some more related and additional tips, suggestions and variations to the paal kozhukattai recipe. Firstly, I have used fine textured rice flour for this recipe. Basically, it helps to get smooth and hassle-free rice balls. In an authentic recipe, rice is soaked and ground to a paste which is later shaped. However, it can be tricky so rice flour is a good option. Secondly, due to the use of rice flour, coconut milk and milk the consistency may thicken once it is rested. You may add water or milk to lower its texture and heat it before serving. Lastly, if you want to avoid sugar, you may use jaggery or brown sugar as a healthier option. In addition, you may also add khoya or mawa for a much creamier option.

Finally, I request you to check my other related Dessert Recipes Collection with this post on paal kozhukattai recipe. It mainly includes my other related recipes like Rasgulla Recipe, Suji Ka Halwa Recipe, Sabudana Vermicelli Kheer Recipe, Mango Mastani Recipe, Popsicle Recipe 4 ways, Mango Delight Recipe, Rasmalai Recipe, cut kulfi ice cream, vermicelli pudding, caramel toffee. Further to these, I would also like to add some more related recipe categories like,

• Indian Sweet Recipes
• Snacks Recipes
• Festival recipes

Paal Kozhukattai video recipe:

Recipe Card for paal kozhukattai:

How to make paal kolukattai with step by step photo:

1. firstly, in a bowl take 1½ cup of rice flour. use roasted flour or idiyappam atta.
   
2. add 1 tsp ghee, ¼ tsp salt and mix well.
   
3. now add 1½ cup hot water in batches and mix well.
   
4. mix until the flour turns moist.
   
5. cover and keep aside for 5 minutes.
   
6. knead the dough when the flour is still warm.
   
7. knead to a smooth and soft non-sticky dough.
   
8. now roll small ball-sized balls and keep them aside.
   
9. in a large kadai take 3 cup of water and get to a boil.
   
10. once the water comes to a boil, add prepared rice balls.
    
11. boil for 10 minutes or until the rice ball is cooked well.
    
12. further, add 1 cup of milk and boil until the milk thickens slightly.
    
13. also add ¾ cup sugar, ½ tsp cardamom powder, and a few saffrons.
    
14. boil for 5 minutes or until everything is well combined and flavours are absorbed.
    
15. turn off the flame and add ¾ cup coconut milk. mix gently.
    
16. finally, enjoy paal kozhukattai when it is still warm.
    

Notes:

• firstly, the thickness of milk thickens once cooled, so adjust the consistency before serving.
• also, adjust the amount of sugar to your choice to make it sweeter.
• additionally, adding saffron gives a nice flavour and colour to the paal kozhukattai.
• finally, paal kozhukattai recipe can also be prepared with jaggery instead of sugar.