Tamil Nadu

Paal kozhukattai

Name: Paal kozhukattai
Total time: 45 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1 cup roasted rice flour rice flour; 2/3 cup boiling for the dough plus 1/2 cup for the jaggery water; a pinch salt; 1 tsp coconut oil; 1 2/3 cups thin coconut milk; 3/4 cup grated jaggery; 2/3 cup thick coconut milk; 1/2 tsp cardamom

Little rice dumplings bobbing in jaggery and coconut milk. Dessert that hugs back.

45 minTime

4 gProtein each

mildSpice

Little dumplings, big festival3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

432kcal

4 gprotein

2 gfibre

45minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Rice flour1 cup roasted rice flour

Water⅔ cup boiling for the dough, plus 1/2 cup for the jaggery

Salta pinch

Coconut oil1 tsp

Thin coconut milk1⅔ cups

Jaggery¾ cup, grated

Thick coconut milk⅔ cup

Cardamom½ tsp

Method

5 steps

1Boil 2/3 cup water with salt and a few drops of oil. Pour over the rice flour, mix with a spoon and knead into a smooth dough while warm.
2Grease your palms and roll the dough into marble sized balls.
3Bring the thin coconut milk to a gentle boil and drop in the balls a few at a time. Simmer, stirring gently, until they float and turn glossy.
4Melt the jaggery in 1/2 cup water, strain out any grit and add to the pot. Simmer for 3 minutes.
5Switch off, stir in the thick coconut milk and cardamom. Serve warm.

Serve it like this

Serve warm in small bowls, a pinch of cardamom on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paal kozhukattai

Make it your way

Ingredients

Method

Make it a meal