Recipe submitted by Saraswathi Tharagaram
Pal Kozhukattai is a popular chettinad sweet dumpling made from rice flour. It’s typically prepared on special occasions on Ganesh chaturti. It is also known as milk modak. It can be prepared in many ways. Some recipes use jaggery instead of sugar & normal milk instead of coconut milk. Either way, it tastes delicious.
- 1 cup – Rice flour
- 1 can – Coconut milk
- 1 cup – Sugar
- 4 Cups – Water
- 4 tsp – Grated coconut
- 2 tsp – Cashews (optional, usually we don’t required cashews)
- 4 Cardamom (peel the skin & powder the seed)
- 1 tsp Ghee
- 1/2 tsp Salt
For Rice dumpling:
- Boil 2 cups of water with salt & ghee.
- Low the flame & add rice flour little by little to this boiling water.
- Keep stirring without any lumps till it forms a dough consistency.
- Turn off the stove and allow it to cool.
- Knead the dough gently & rest it for 5 mines.
- Grease your palm with little oil & make small balls like gooseberry from the dough.
- Rest it for 5-7 mins.
- Steam the rice balls for above 5 mins in idly plate or in steamer.
- Take 1/2 of the coconut cream & mix with 1/2 cup water and take it as 1st extract.
- Mix remaining 1/2 of the coconut cream with 1 1/2 cup of water and take it as 2nd extract.
Preparation: ( Timing : 1to 1 1/2 hours)
- In a pan add 2nd extract milk and rice balls together & allow it boil for 10mins in medium flame.
- When the balls float on top add 1 extract and sugar & stir it.
- After 5 mins add cardamom powder & turn off the stove.
- Transfer to serving bowl & garnish with grated coconut & cashews before serving.
- Can be served Hot or Chill.
Note: We can also use fresh coconut. Grind 1/2 medium size coconut with 1/2 cup of water & extract thick milk and keep it as a 1st extract. Again add 1 1/2 cup of water & extract thinner milk and keep it as a 2nd extract. Above procedure can be done using this milk. We can also use Half & Half)