Paal kozhukattai is a traditional sweet dish prepared on special occasions in Chettinad. This is made by simmering steamed rice balls with coconut milk & jaggery syrup and flavoured with cardamom powder. Using millet flour balls made no difference to the taste. To make the dish more healthy, I used palm jaggery instead of jaggery. I used jowar flour as it was readily available in the pantry. Try this recipe for this Aadi Velli with millet flour of your choice.
Ingredients:
- 1/2 Cup Jowar Flour
- 1/2 Cup Karuppatti/Palm Jaggery
- 1/2 Cup thick Coconut Milk
- 1 Tbsp Rice Flour
- 1/4 Tsp Cardamom Powder
- 1/4 Tsp Ginger Powder
- 1/8 Tsp Salt
Directions:
- In a wide bowl, add jowar flour, rice flour and salt. Mix well. Add 1/2 Cup (approximately)Boiling water and mix with a spoon to form a thick soft dough. Each four requires different water qty. So add water in batches. Keep Covered for 10 minutes.
- In a wide pan add karupatti and 1/4 Cup water. Heat till it melts completely. Strain the impurities and again add the syrup to the pan. Add 1 Cup water and continue heating at minimum.
- Knead the dough and make small marble size balls after greasing the palm. When the palm jaggery syrup starts boiling, add the prepared balls and continue cooking. DO NOT Stir. Let it cook for 10 minutes at minimum heat.
- If the syrup becomes thick, you can add 1/4 cup water. Once the balls are cooked well, add coconut milk, cardamom and dry ginger powder. Switch off after a minute.
- Yummy Karuppatti Paal Kozhukattai is ready. Serve warm/chill.
Note:
- Any millet flour can be used for this recipe.
- Each flour requires different water quantity depending on the moisture content. So add boiling water in batches to make thick soft dough.
- Adding rice flour gives a nice texture to the balls and they retain the shape while cooking.
- Do not cook too long after adding coconut milk. Just a minute of cooking on low heat is enough. Otherwise, it may split.
- Can add more coconut milk for more liquid consistency.