Paal Kozhukattai

Total Time:
1 hour
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 2 cups - milk
  • 1 cup - sugar
  • 1 cup - raw rice
  • 1/2 cup - coconut milk
  • Saffron threads, a few
  • 1 tsp - cardamom powder

How to Make Paal Kozhukattai

  • Soak the rice in water for 30 mins.
  • Grind the rice in mixer to a fine paste.
  • Heat the ground paste in a heavy bottomed pan; keep the flame low and stir continuously.
  • The paste flour will slowly thicken and will become like a chapatti dough. This is the correct consistency.
  • Now switch off the flame.
  • Make tiny berry-sized balls out of the rice dough.
  • You can make about 35-40 balls with 1 cup of rice.
  • Heat 2 cups of water in a heavy bottomed pan; add the rice balls and allow it to cook completely.
  • Add milk if the water reduces.
  • Add the remaining milk, coconut milk and add sugar.
  • When the mixture starts to boil, add cardamom powder and remove from flame.
  • You can add jaggery instead of sugar.
  • Garnish with saffron.
  • Recipe courtesy: Subbalakshmi Renganathan