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 Chaturthi or special occasions.
If you enjoy traditional South Indian sweets, try my Semiya Payasam, Poornam Boorelu, Palada Pradhaman, and Pori Urundai.
Quick Look: Paal Kolukattai Recipe
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Total Time: 45 Minutes
- Servings: 4
- Difficulty: Easy, perfect for Ganesh Chaturthi celebrations.
- Dietary info: Vegetarian, egg-free.
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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.
Why you'll love this recipe:
- The coconut milk sauce is creamy, rich and lightly sweet.
- The rice balls are made from scratch with simple ingredients.
- The dough is easy to shape into balls.
- It's a lovely dessert and perfect for parties, festivals and any occasion.
- You can serve it either warm or chilled.
- It is a nice change from regular payasam/kheer.
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.
Keep them covered to prevent them from drying.
Add the jaggery and ¼ cup of water to a vessel. Heat until the jaggery dissolves completely. Strain the jaggery water to remove any impurities.
Combine ¾ cup of water and dissolved jaggery in a pan and bring everything to a boil.
Once the jaggery water is boiling, slowly add the prepared rice balls to the pan.
Cover the pan with a lid and cook over a medium flame for 5 minutes or until the rice balls float to the surface.
Remove the lid and add the cardamom powder. Let it simmer for another 2-3 minutes.
Turn off the heat and add the coconut milk. Mix gently to combine.
Serve Paal Kozhukattai warm or let it cool and serve chilled.
Tips & Notes:
- Use fresh and high quality ingredients for the best results.
- Always use fine rice flour. It gives the rice balls a smoother and softer texture.
- Keep stirring while cooking the rice flour dough so that it cooks evenly and does not form lumps.
- Do not let the dough cool completely. It should be warm enough to handle. This helps you get a smooth dough.
- Rice flour dough can dry out quickly. Make sure you keep it covered while shaping the rice balls.
- Make the rice balls similar in size. This helps them cook evenly. Do not make them too large, as they may take longer to cook.
- Boil the jaggery water first, then add the rice balls.
- Do not cook the rice balls for too long. They are mostly cooked when they float.
- Jaggery can sometimes contain small impurities, so straining the melted jaggery will remove them.
- Make sure you turn off the heat before adding the coconut milk. Boiling can affect its texture.
- The cooked rice balls are soft, so mix gently after adding coconut milk to keep them intact.
- You can adjust the quantity of jaggery according your taste.
- Let the Paal Kolukattai rest for a few minutes after adding the coconut milk, so the rice balls will absorb some of the sauce.
Serving Suggestions
Paal Kozhukattai can be served warm or chilled, depending on your preference.
It makes a great dessert after a South Indian meal and is also a wonderful choice for festivals and special occasions.
If you love South Indian desserts, try my Coconut Milk Semiya Payasam, Senaga Pappu Payasam, Palada Payasam, and Javvarisi Payasam.
Storage Suggestions
Pal kozhukattai needs refrigeration. Let the paal kozhukattai cool and store it in the refrigerator for 2-3 days.
The rice balls may become slightly firmer after refrigeration. Reheat gently on the stovetop over low heat if you want to serve it warm.
Add a splash of water or coconut milk if the sauce has thickened.
Avoid keeping it at room temperature for several hours because the dessert contains coconut milk.
Paal kozhukattai is made with rice flour, coconut milk, jaggery and cardamom powder.
Transfer the cooled paal kozhukattai to an airtight container and store in the refrigerator. Enjoy it within 2-3 days.
There is no exact English name for this traditional dessert.
The dough will be sticky if it has too much water or is not cooked enough. Add a little flour and make a soft dough.
The rice flour may have absorbed more liquid than expected. Always knead the dough while it is still warm. If it is dry, sprinkle a little warm water and knead until it is soft.
It means the dough has dried out or is not moist enough. Keep the dough and dough balls covered while shaping and make sure the dough is soft and smooth before rolling the balls.
The dough may not have been kneaded until smooth or the rice balls may have been added before the jaggery water reached a proper boil. Make sure the balls are smooth and add them slowly to the boiling jaggery syrup. Use fine rice flour.
Coconut milk can separate when cooked over high heat for too long. Add coconut milk after turning off the heat and mix gently.
For the best texture, it is preferable to make and cook them on the same day. Always keep the dough and shaped balls covered so they do not dry out.
More Ganesh Chaturthi Recipes
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Paal Kozhukattai Recipe
Ingredients
For the Rice Balls
- ½ Cup Rice Flour
- ¼ Cup Milk
- ¾ Cup Water
- 3 Teaspoon Ghee
- A Pinch of Salt
For the Sauce
- ¾ Cup + 2 Tablespoons Coconut Milk
- ½ Cup Jaggery
- 1 Cup Water
- ¼ Teaspoon Cardamom Powder
Instructions
- 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 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.
- Keep them covered to prevent them from drying.
- Add the jaggery and ¼ cup of water to a vessel. Heat until the jaggery dissolves completely. Strain the jaggery water to remove any impurities.
- Combine ¾ cup of water and dissolved jaggery in a pan and bring everything to a boil.
- Once the jaggery water is boiling, slowly add the prepared rice balls to the pan.
- Cover the pan with a lid and cook over a medium flame for 5 minutes or until the rice balls float to the surface.
- Remove the lid and add the cardamom powder. Let it simmer for another 2-3 minutes.
- Turn off the heat and add the coconut milk. Mix gently to combine.
- Serve Paal Kozhukattai warm or let it cool and serve chilled.
Video
Notes
- Use fresh and high-quality ingredients for the best results.
- Always use fine rice flour. It gives the rice balls a smoother and softer texture.
- Keep stirring while cooking the rice flour dough so that it cooks evenly and does not form lumps.
- Rice flour dough can dry out quickly. Make sure you keep it covered while shaping the rice balls.
- Make sure you turn off the heat before adding the coconut milk. Boiling can affect its texture.
Nutrition
Nutrition values are estimates only.
Catherine says
Very nice and I would love to try this. Blessings, Catherine
Ramya Venkateswaran says
wow yummy kozhukattai and i love the step pics
Rupa says
For Ganesh Chaturthi, my amma would always make this. Thanks for the recipe will make it this year.
Hamaree Rasoi says
Delicious and lovely looking milk Kozhukattais. Hope you have a Wonderful and Prosperous Ganesha Chatruthi.
Deepa
Rafeeda AR says
looks really delicious...
Rupa says
Thanks for your wonderful recipes, made it for G.Chaturthi, came out good, it was my Dad's fav for Chaturthi.
Akhila Maary says
Clicks looks yumm. Going to try this recipe today
Shubha A says
Will try this recipe this ganesh chaturthi..ty 🙂