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Pal kozhukattai Bengali style

Total Time:
1 hour 15 minutes
Serves:7
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Hard

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Ingredients

  • 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

  • To make poornam (sweet filling):
  • Melt jaggery in a cup of warm water and filter it.
  • 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.
  • A pinch of cardamom powder can be added to the above poornam if desired.
  • To make kozhukattai dough:
  • Boil one glass of water with a pinch of salt and a tsp of oil in a heavy vessel.
  • Slowly add rice flour to the boiling water, stirring all the while.
  • Cook the rice flour till all water is absorbed, switch off flame and cover with a lid.
  • To prepare milk:
  • Boil milk till it reduces to 3/4th the original volume.
  • Make a paste with 1 tbsp rice flour and water, stir into the milk and boil for few more minutes.
  • This will prevent the milk from curdling while adding sugar.
  • Add sugar, cook for few more minutes, add cardamom powder and switch off flame.
  • To make kozhukattai:
  • Knead the cooked rice flour into a smooth dough.
  • Take out a small portion, roll into very small bead sized balls and keep aside.
  • This is for the traditional pal kozhukattais.
  • 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.
  • Place a tsp of poornam in the dough cup and gather the edges together sealing the poornam inside the shell.
  • Flatten and press the gathered points, shape the kozhukattais into poornam filled flat balls.
  • Steam the traditional kozhukattais as well as the poornam filed kozhukattais in the pressure cooker for 10 mins. Cool and serve.