Paal Kozhukattai with karupatti/ பால் கொழுக்கட்டை /கருப்பட்டி பால் கொழுக்கட்டை

Written by: 7aumsuvai
Paal kozhukattai is one of the traditional dishes in Tamil Nadu. My mom makes this as an evening munch and also it is a good remedy for cold  as it has ingredient as sukku (dry ginger powder) and pepper in this recipe. Also, it is prepared with karupatti / palm jaggery. This is my all-time favorite sweet. This recipe is not made from scratch instead it is prepared with store bough rice flour /idiyappam flour. I have already posted traditional method of preparing it with regular jaggery.

For making kozhukattai
  • 1 1/2 cup – Rice flour / idiyappam (store bought)
  • 3 to 4 cups – Water ( or add as needed)
  • 1 tbsp – Sesame oil
  • 2 no’s – Karupatti / Palm jaggery
  • Salt to taste
Jaggery syrup:
  • Karupatti- 2 medium pieces (as per taste)
  • Coconut milk- ½ cup
  • Sukku(dry ginger powder)-1/8 tsp
  • Pepper powder – 1/8 tsp
  • Cardamom – 1/8 tsp
  • Water – 4 to 5 cups

Preparation method:
Making of kozhukattai:
  1. Take a mixing bowl, add rice flour and required salt, mix well thoroughly. Meanwhile, bring 3 to 4 cups of water to a rolling boil as shown in the picture.
  2. Add hot water little by little into the rice flour and mix well with a ladle as it will be very hot to handle. Then add sesame oil and mix well.
  3. Consistency of dough should be a soft and pliable dough. Cover with a lid and keep it aside until use.
  4. Knead the dough into a smooth ball. Divide the dough into 3 portions and make small balls out of this dough. Ball size should be like seetai urundai.

Paal kozhukattai:
  1. Take a pan, add karupatti / palm jaggery and 1 cup of water, bring it to boil and cook until the jaggery dissolves. Filter the syrup and set it aside.
  2. Take hard bottom pan add 4 to 5 cups of water and bring it to boil. Now drop the balls one by one except 2 balls (keep it aside for later use) and cook till it is done. Do not stir the balls until it is cooked.
  3. Add the karupatti / palm jaggery syrup along with sukku, pepper powder and cardamom. Let it cook for a while. Check for sweetness if it is less add more jaggery.
  4. Dissolve the uncooked balls in ¼ cup water and add this to the kozhukattai.
  5. Finally add the coconut milk to this mixture and cook for about 5 minutes or until it is done over low flame.
  6. Serve hot with 1 tsp sesame oil on the top. Adding sesame oil helps relieving cold and it is optional.

  • Kozhukattai dough will be very hot, so handle with care.
  • Water should be in a rolling boil consistency to get soft and pliable dough.
  • You may increase or decrease the quantity of water as needed to make soft and pliable dough.
  • You may replace palm jaggery with our regular jaggery.

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