How do I know when the kozhukattai are cooked?

They will look glossy, feel slightly springy, and float lightly in the syrup after simmering for several minutes.

Can I make the dumplings ahead of time?

Yes, shape them a few hours ahead and keep them covered well so they do not dry out before cooking.

Can I store leftover Paal Kozhukattai?

Yes, refrigerate it for up to 2 days. It thickens as it sits, so reheat gently with a little extra milk.

Why are my dumplings breaking in the syrup?

The dough may be too dry or the syrup may be boiling too vigorously. Keep the dough soft and simmer gently.

Can I serve this chilled instead of warm?

Yes, though it is traditionally lovely warm or at room temperature. If chilled, the texture will become thicker and slightly firmer.

Home / Recipes / south_indian / Paal Kozhukattai

south_indianMediumvegetariangluten freesoy free

Paal Kozhukattai

RATING

4.4/5(68)

TASTE SCORE

8/10

Tiny soft rice flour dumplings simmered in lightly sweetened milk make this Tamil sweet simple and soothing. It is delicate, mildly rich, and especially lovely warm for festivals or as a gentle dessert after a meal.

PREP

25m

COOK

30m

SERVES

1 KATORI

440 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cuprice flour · for the dumplings1 cupwater · for making the dough1 pinchsalt · for the dumpling dough1 tspghee · to grease palms lightly1 lmilk · full-fat120 gjaggery · grated1 pinchcardamom powder2 tbspcoconut · fresh, finely chopped

NUTRITION · PER SERVING

440

CALORIES · 1 KATORI

Protein11g · 10%

Carbs72g · 65%

Fat12g · 25%

Fiber2g

Sugar42g

Saturated fat8g

Cholesterol28mg

Sodium161mg

Potassium833mg

Phosphorus279mg

How we calculate →

METHOD · 10 STEPS

boil · ~4 min
Boil water for the dumpling dough.
Heat 1 cup water with salt in a pan until it comes to a boil.
TIPKeep the heat low once it boils so the dough cooks evenly without turning lumpy.
mix · ~7 min
Make the rice flour dough.
1.Lower the heat and add the rice flour to the hot water.
2.Stir quickly with a spoon until it comes together.
3.Cook for 1 to 2 minutes until the flour loses its raw look.
4.Take it off the heat and cover for 5 minutes.
rest · ~5 min
Cool the dough slightly.
Let the dough cool until warm enough to handle comfortably.
prep · ~10 min
Shape the kozhukattai.
1.Grease your palms lightly with ghee.
2.Pinch off tiny portions of dough.
3.Roll each one into a smooth small ball.
4.Keep the shaped dumplings covered so they do not dry out.
TIPMake the balls small and even so they cook at the same rate.
boil · ~6 min
Make the jaggery syrup.
1.Heat the jaggery with 1/2 cup water in a pan.
2.Stir until the jaggery melts fully.
3.Strain if needed to remove any grit.
4.Return the syrup to the pan.
simmer · ~10 min
Cook the dumplings in the syrup.
1.Bring the jaggery syrup to a gentle simmer.
2.Add the shaped rice dumplings carefully.
3.Cook on low heat until they turn glossy and float lightly, about 8 to 10 minutes.
4.Stir gently once or twice so they do not stick.
TIPDo not boil hard after adding the dumplings or they may break.
simmer · ~8 min
Heat the milk separately.
In another pan, heat the milk and let it come to a gentle simmer. Do not let it reduce too much.
mix · ~4 min
Combine the milk and dumplings.
1.Lower the heat under both pans.
2.Add the warm milk gradually to the cooked dumplings and syrup.
3.Mix gently until combined.
4.Add cardamom powder and chopped coconut.
TIPKeep the heat low when adding milk so it stays smooth and does not split.
simmer · ~4 min
Simmer briefly and finish the dessert.
Simmer for 3 to 4 minutes so the flavors come together, then turn off the heat.
serve
Serve Paal Kozhukattai warm or at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Knead the dough while it is still warm; a warm dough rolls smoother and cracks less.
2
Keep the dumplings tiny and uniform, or larger ones may stay dense in the center.
3
Cover shaped kozhukattai with a damp cloth so the surface does not dry before cooking.
4
Strain melted jaggery syrup if it looks sandy, so the final milk mixture stays smooth.
5
Add only warm milk to the jaggery pan on low heat to reduce the chance of curdling.
6
Once the dumplings float and look glossy, avoid overcooking or they can turn chewy.
7
If reheating leftovers, warm gently and add a splash of milk to loosen the texture.