Paal Kozhukattai (Kobbari Pala Undrallu)

Paal Kozhukattai is a traditional South Indian dessert made with soft homemade rice flour dough balls simmered in a sweetened coconut milk sauce. It's simple, delicious, comforting and perfect for Indian festivals like Ganesh Chaturti or special occasions.

If you enjoy traditional South Indian sweets, try my Semiya Payasam, Poornam Boorelu, Palada Pradhaman, and Pori Urundai.

Jump to:

• Quick Look: Paal Kolukattai Recipe
• What is Paal Kolukattai?
• Why you'll love this recipe:
• Ingredients & Substitutions
• Variations
• How to Make Paal Kozhukattai
• Paal Kozhukattai Recipe

What is Paal Kolukattai?

Paal Kozhukattai, also spelled paal kolukattai is a classic South Indian dessert made with tiny rice flour dumplings cooked in a sweet jaggery and coconut milk sauce. The rice balls are soft and tender, the coconut milk adds a creamy texture, and the jaggery adds a subtle flavor and sweetness.

The kolukattai balls or rice balls are made from a simple dough of rice flour, milk, water, salt and ghee. The dough is cooked first in the pan and then kneaded until smooth. It is divided into small portions and rolled into tiny balls by hand.

The rolled small kozhukattais are then cooked in jaggery syrup. This is an important step of the recipe. The rice balls cook gently and absorb some of the sweetness from the jaggery. Once they are cooked and float to the surface, cardamom powder is added for the flavor.

Coconut milk is added only after turning off the flame. This keeps the sauce creamy and helps prevent it from splitting.

Paal kozhukattai is different from the savory or stuffed kozhukattai commonly associated with the word "Kozhukattai". Here, the rice flour dough is shaped into small plain balls and served in a sweet sauce. If you want to try some other recipes using these rice flour balls, try my Ammini Kozhukattai, Sweet Ammini Kozhukattai, and Pala Undrallu.

Paal Kolukattai is usually made during festivals like Ganesh Chaturthi, special occasions and family gatherings.

If you enjoy traditional South Indian stuffed kozhukattai, you may also like my Ulundu Kozhukattai, Pottukadalai Kolukattai, and Ellu Kozhukattai.

Ingredients & Substitutions

Rice Flour - Make sure you are using good-quality fine rice flour. Homemade or store-bought rice flour works as long as it is finely ground. You can also swap it with idiyappam flour.

Milk - A little quantity of milk is added to the dough along with water. It gives the rice balls a softer texture. If you want to prepare the vegan version, replace it with water.

Coconut Milk - Use fresh or good-quality canned coconut milk. The thick coconut milk will make the dessert rich and creamy. If you don't want to make paal kozhukattai with coconut milk, try my Pala Undrallu.

Jaggery - Jaggery adds sweetness and gives the traditional caramel-like flavor. The color and flavor will depend on the type of jaggery you use.

Cardamom Powder - Freshly ground cardamom adds a warm and authentic flavor to pal kozhukattai. Use a high-quality homemade or store-bought cardamom powder.

Ghee - Ghee adds richness to the dough and makes it easier to knead and roll. If you are vegan, replace it with sesame oil or any neutral oil.

Salt - A small pinch of salt balances the jaggery's sweetness and brings out the flavors of paal kolukattai.

Variations

Make it with Brown Sugar - You can replace jaggery with brown sugar for a slightly different flavor and color.

Add Grated Coconut - Add a couple of tablespoons of freshly grated or frozen coconut to pal kolukattai before switching off the flame. It will add extra coconut flavor and texture.

Add Saffron - A small pinch of saffron can be added to the jaggery water for a richer aroma.

Add Nuts - Add toasted cashews, almonds or fresh coconut slices as a garnish before serving.

How to Make Paal Kozhukattai

To make the rice flour dough, add the rice flour, milk, water and a pinch of salt to a non-stick pan. Mix well to make sure there are no lumps.

Add a teaspoon of ghee and place the pan over a medium heat. Cook, stirring constantly, until the mixture comes together and forms a soft dough.

Turn off the heat and let the dough cool until it is warm enough to handle.

Add 2 teaspoons of ghee to the warm dough. Grease your hands and knead the dough until it becomes smooth.

Keep the dough covered while you shape the rice balls. This prevents it from drying out.

Divide the dough into small portions and roll each small portion between your palms to prepare smooth and round balls.