Pal Kozhukattai
Rice dumplings in sweetened coconut milk — small, smooth rice flour balls (kozhukattai without filling) simmered gently in thin coconut milk with jaggery or sugar and cardamom until the dumplings are soft and the coconut milk thickens slightly around them. The contrast of the dense, chewy rice dumplings against the silky, perfumed coconut milk is the dessert's defining quality. Made for Karthigai Deepam (the festival of lamps in November) and other auspicious occasions; the simplicity of the recipe belies the precision required — the rice dumplings must be smooth and not crack in the simmering coconut milk. A preparation that appears in Sri Lankan Tamil and Keralite communities as well, reflecting the shared Dravidian coastal food culture.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | raw rice |
| 1/2 cup | jaggery |
| 1 cup | thick coconut milk |
| 1 cup | thin coconut milk |
| 1 cup | water |
| 1 tablespoon | ghee |
| 1/4 teaspoon | cardamom powder |
| 1 pinch | salt |
Instructions
- 1 Wash and soak the raw rice for 2 hours.
- 2 Drain the water and grind the rice to a smooth batter using minimal water.
- 3 In a pan, heat the ghee and add the rice batter, stirring continuously.
- 4 Cook the batter on low heat until it thickens and leaves the sides of the pan.
- 5 Let the mixture cool slightly, then shape into small, smooth balls.
- 6 In another pan, dissolve the jaggery in water and strain to remove impurities.
- 7 Add the thin coconut milk to the jaggery syrup and bring to a gentle boil.
- 8 Add the rice balls to the boiling syrup and cook until they are soft and cooked through.
- 9 Finally, add the thick coconut milk and cardamom powder, stirring gently.
- 10 Simmer for a few minutes, ensuring not to boil after adding the thick coconut milk.
- 11 Serve warm or at room temperature.
Tips
Ensure the rice batter is smooth to get soft kozhukattais. Adjust sweetness by varying the jaggery.