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Pal kozhukattai Bengali style Recipe

Pal kozhukattai Bengali style is a popular Indian Snacks
Author :
On :
Thursday, 27 July, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Preparation Time :
45 minutes
Servings :
Serves 7
Rated 5 based on 100 votes

Take a look at more Snacks Recipes. You may also want to try Healthy Potato and Corn Rolls, Best Guava Chaat, Easy Tuna Puffs


  • 1 glass - Rice flour (holds 250 ml of liquid)
  • 1 pinch - salt
  • 1 tsp - oil
  • 2 cups - grated Coconut
  • 2 cups - powdered Jaggery
  • 1 litre - Milk
  • 6 tbsp - Sugar
  • Raisins, a few
  • 1 pinch - Cardamom powder (optional)
  • How to Make Pal kozhukattai Bengali style:

    1. To make poornam (sweet filling):
    2. Melt jaggery in a cup of warm water and filter it.
    3. Mix the coconut and jaggery and cook in a thick bottom vessel, till it becomes a lump and starts leaving the sides of the vessel.
    4. A pinch of cardamom powder can be added to the above poornam if desired.
    5. To make kozhukattai dough:
    6. Boil one glass of water with a pinch of salt and a tsp of oil in a heavy vessel.
    7. Slowly add rice flour to the boiling water, stirring all the while.
    8. Cook the rice flour till all water is absorbed, switch off flame and cover with a lid.
    9. To prepare milk:
    10. Boil milk till it reduces to 3/4th the original volume.
    11. Make a paste with 1 tbsp rice flour and water, stir into the milk and boil for few more minutes.
    12. This will prevent the milk from curdling while adding sugar.
    13. Add sugar, cook for few more minutes, add cardamom powder and switch off flame.
    14. To make kozhukattai:
    15. Knead the cooked rice flour into a smooth dough.
    16. Take out a small portion, roll into very small bead sized balls and keep aside.
    17. This is for the traditional pal kozhukattais.
    18. From the main portion, pinch out a plum size of dough, and shape it into a cup. Coat your fingers with oil so that the dough does not stick.
    19. Place a tsp of poornam in the dough cup and gather the edges together sealing the poornam inside the shell.
    20. Flatten and press the gathered points, shape the kozhukattais into poornam filled flat balls.
    21. Steam the traditional kozhukattais as well as the poornam filed kozhukattais in the pressure cooker for 10 mins. Cool and serve.


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