Paal Kozhakatai | How to make Paal Kozhakatai

By Vimala Sethuraman  |  20th Sep 2016  |  
5.0 from 1 review Rate It!
  • Paal Kozhakatai, How to make Paal Kozhakatai
Paal Kozhakataiby Vimala Sethuraman
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

9

1





About Paal Kozhakatai Recipe

A very authentic preparation from rice flour, jaggery and the most vital ingredient coconut.

Paal Kozhakatai is delicious and authentic dish. Paal Kozhakatai by Vimala Sethuraman is a great option when you want something interesting to eat at home. Restaurant style Paal Kozhakatai is liked by most people . The preparation time of this recipe is 30 minutes and it takes 30 minutes to cook it properly. Paal Kozhakatai is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Paal Kozhakatai. Paal Kozhakatai is an amazing dish which is perfectly appropriate for any occasion. Paal Kozhakatai is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Paal Kozhakatai at your home.

Paal Kozhakatai

Ingredients to make Paal Kozhakatai

  • 1 cup rice flour
  • 2 cups jaggery
  • 1 cup grated coconut (fresh)
  • cardamom powder 1 tsp
  • Few cashew nuts fried in ghee
  • 3 to 4 strings saffron
  • 2 tsp rice soaked to grind with coconut

How to make Paal Kozhakatai

  1. Prepare the dough with rice flour as you would do for modak. Cool and make into tiny beads (shape into small ball) set it aside
  2. Take 2 cups of water, add the jaggery. Let it melt, when it boils, drop the tiny pellets of rice dough into the boiling jaggery. Let it boil for atleast 10 minutes. You will get a good fragrance and the raw smell of jaggery leaves.
  3. Grind the coconut cardamom powder, saffron and soaked rice with water. Add this to the jaggery, let it cook for a few more minutes. The mixture turns semi fluid state. Put of the gas, garnish with roasted cashew nut bits.

My Tip:

If the gravy turns too thick, add a little milk.

Reviews for Paal Kozhakatai (1)

Annam Shri2 years ago

sounds nice
Reply