Paal Kolukattai is a traditional Chettinad dish made using rice flour, jaggery and coconut milk. This yummy treat is sure to satisfy any sweet tooth.
Make a dough using flour and water 
Roll the dough into small balls 
Melt jaggery in water 
Add balls to jaggery water 
Let the balls rise and soak in the melted jaggery 
Paal Kolukattai
Paal Kolukattai is a traditional Chettinad dish made using rice flour, jaggery and coconut milk. This yummy treat is sure to satisfy any sweet tooth.
Servings: 6
Ingredients
- ½ cup rice flour (you can also use idiyappam flour)
- ½ cup jaggery (adjust to taste)
- 2½ cups water
- 2 cardamom
- ⅛ tsp dry ginger powder
- 2 tbsp grated coconut
- 1 tsp oil
Instructions
- Add rice flour to a pan.
- Boil 1 cup of water and add it to the flour along with oil. Mix with a wooden spoon until a soft dough is formed.
- Rub your hands with a drop of oil and make small balls with the dough.
- In a different pan, add jaggery and 1 cup of water. Let the jaggery melt.
- Once the jaggery has melted, add cardamom and dry ginger powder. Filter using a strainer to remove any impurities and set aside.
- Add the grated coconut and remaining ½ cup of water to a blender. Blend until smooth, filter and set aside.
- Then, add the filtered jaggery liquid to a pan and let it boil.
- Once hot, add the flour balls into the pan. Cook for 15-20 minutes. The balls should rise and be well cooked.
- Add the coconut and water mixture to the pan. Remove from heat and set aside for at least 30 minutes. This will allow the rice balls to absorb the coconut and jaggery flavor.
- Serve hot or cold as a dessert.
