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Tender, chewy rice flour dumplings simmered in a creamy, fragrant sauce of coconut milk and jaggery. This traditional South Indian dessert is a comforting sweet treat, perfect for festivals or a special occasion.
Prepare the Dumpling Dough
Shape the Dumplings
Tender, chewy rice flour dumplings simmered in a creamy, fragrant sauce of coconut milk and jaggery. This traditional South Indian dessert is a comforting sweet treat, perfect for festivals or a special occasion.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 471.48 calories per serving with 4.66g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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Make the Jaggery Syrup
Cook the Dumplings
Combine and Finish
Garnish and Serve
Add a pinch of edible camphor (pachai karpooram) along with the cardamom for a traditional temple-style fragrance.
For a richer version, add a tablespoon of soaked sabudana (tapioca pearls) or moong dal along with the thin coconut milk and cook until tender before adding the dumplings.
While jaggery provides the authentic flavor, you can substitute it with palm sugar or regular sugar. Adjust the quantity to your preferred sweetness level.
Garnish with slivered almonds, pistachios, or a few strands of saffron for a festive look.
The combination of rice flour (a simple carbohydrate) and jaggery (a natural sugar) offers a quick and easily digestible source of energy, making it a comforting treat.
Made entirely from rice flour, this dessert is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
Jaggery, being an unrefined sugar, retains more minerals like iron and magnesium compared to white sugar. Coconut milk also contributes minerals like manganese and copper.
The key is to knead the dough very well while it's still warm to make it smooth and pliable. Also, when you add the dumplings to the simmering coconut milk, do not stir for the first 2-3 minutes. This allows them to firm up before being moved around.
Yes, you can. Use one can of full-fat coconut milk. To get thin and thick milk, pour the can into a bowl without shaking it. The thick cream that rises to the top is your 'thick milk'. The watery liquid below is the 'thin milk'. You can also dilute some of the full-fat milk with water to create more thin milk if needed.
Paal Kozhukattai is a traditional dessert and should be enjoyed as a treat. It contains carbohydrates from rice flour and natural sugars from jaggery, providing quick energy. Jaggery is less processed than white sugar and contains some minerals. Coconut milk provides healthy fats. It is best consumed in moderation as part of a balanced diet.
A single serving of Paal Kozhukattai (approximately 1 cup or 215g) contains around 450-480 calories, primarily from rice flour, jaggery, and coconut milk.
This recipe is almost vegan. Simply replace the 1 tsp of ghee used for making the dough with an equal amount of coconut oil or any neutral vegetable oil.
Store any leftover Paal Kozhukattai in an airtight container in the refrigerator for up to 2 days. The dumplings may become slightly firmer upon chilling. Reheat gently on the stovetop over low heat, adding a splash of water or milk if it has thickened too much. Do not microwave, as it can make the dumplings rubbery.
This recipe goes great with these complete meals
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