Paal kozhakattai (പാല് കൊഴകട്ടി, పాల కుడుములు,दूध मोडक) Paal Kozhakattai is a festive dish prepared widely in Kerala and most parts of south India .It is mainly prepared of rice dumplings in milk and jaggery.
Regional Dish :Kerala; Orissa ; South India.
Cuisine Style :Kerala | Cooking Time 1 hour | Take as such and served any time | Type Snacks| Shelf Life : 1day
Appx. Nutrition values calculated for 1 serving 1cup) :
Calories (200 Kcal), Carbohydrates (19.02 g), Protein (1.92 g), Fat (0.65 g).
- Rice flour : 1cup
- Milk: 1/2 cup
- Coconut milk : 1cup
- Jaggery: 1/2 cup
- Water : 1cup
- Cardamom powder : 1tsp
- Ghee: 4tbsps
- pinch of salt
- Mix 1/2 cup of milk , 1 cup of water to the rice flour, ghee and a pinch of salt together. Heat the batter in a pan and keep stirring without any lumps, till it forms a dough consistency.When it is cooled add 2tbsps of ghee to that and knead it into a soft dough.
- Make small balls (size of cherry).
- In a non stick pan add coconut milk and boil to this add the rice balls , grated jaggery.
- When it boils the rice balls start floating on top , now allow to simmer for 5mins as the coconut milk starts to thicken, to this add the cardamom powder. Kozhukattais are ready to serve.
Other variants : 1. Senagapappu(Channa Dal)Undrallu 2. Pala undrallu 3. Kobbari kudumulu.