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Paal Kozhukattai With Coconut Milk

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Course Dessert
Cuisine South Indian
Servings 2


For rice dumplings

  • 1 cup rice flour
  • 1.5 cups water
  • 1 tsp  oil
  • 1 tsp salt

For Sweet Coconut Stew

  • 3/4 cup powdered jaggery
  • 1 cup coconut milk (from the can)
  • 1 cup water
  • 1 tsp ardamom powder


For the rice dumplings:

  • Heat a saucepan and roast the rice flour for 10-12 minutes on medium heat.
  • Boil water with salt and oil. Once hot, pour it over the rice flour.
  • Using a spatula, mix them well. Cover and let it rest for 30 minutes.
  • Once cooled, roll into small balls.
  • Steam it for 10-12 minutes.
  • Set aside

For the Sweet Coconut Stew

  • Heat water in a sauce pan, add jaggery and let it dissolve. Bring it to a boil.
  • Add cardamom powder and coconut milk and switch off the flame.
  • Add the cooked dumplings and let it soak all the goodness.
  • Do not boil or cook the coconut milk
Keyword Paal Kozhukattai with Coconut Milk
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