Stuffed pall kozhukattai | How to make stuffed paal kozhukattai | Festival Sweets Recipe | Learn how to make stuffed paal kozhukattai with step-by-step photos and video. This stuffed paal kozhukattai recipe is very similar to the traditional paal kozhukattai. And it tastes amazing. This one is the most popular recipe made during Ganesh Chaturthi. But you can also make this recipe as a dessert. Paal kozhukattai is a small rice flour dumpling ball dunked in a super creamy milk mixture.
What is paal kozhukattai?
Paal kozukattai is also known as paal kolukattai. It is one of the most popular Chettinad special dishes. Traditionally it is made on the eve of Ganesh Chaturthi. IT is made as a bhog/navidaym to Lord Ganesha. In paal kozhukattai, paal means milk and kozhukattai means rice flour balls. For this recipe, we need 4 to 5 ingredients that are rice flour/idiyappam flour, full-fat milk/coconut milk, sugar/jaggery, cardamom. Traditionally it is made with coconut milk but here I used regular milk for this. Because in northern part we cannot easily get the pure coconut milk. So you can use regular milk or coconut milk. You can flavor this with cardamom, saffron.
Stuffed Paal Kozhukattai
Stuffed paal kozhukattai is another version of the traditional one. For the stuffing, we use mava and desiccated coconut. Here, you can choose your favorite stuffing as well. Like mava with fresh coconut, fresh coconut with jaggery. Mava is a thickened milk. You can use homemade mava or a store-bought. First, make kozhukattai dough then stuff them with filling and shape them. After that cook these balls with milk until it turns thick and creamy. You can serve this warm or chilled.
Some other recipes from this blog…
- Paal kozhukattai Recipe | How to make Kozhukattai
- Bhapa pitha | Steamed rice cake
- Thandai Kheer | ठंडाई खीर | Easy Dessert Recipe
- Gajar Ka Halwa (Carrot Halwa Recipe)
- Gulab Jamun | How to make instant gulab jamun
- Rasmalai Recipe | How to make juicy rasmalai
- Pistachio custard cups | Indian Fusion Dessert
Ingredients
For stuffing
- 2 to 3 large spoons of mava/khoya
- 2 to 3 tbsp desiccated coconut/fresh grated coconut
- 1 medium cup rice flour(50 to60 grams)
- 200 to 250 ml milk or water
- 1 tbsp ghee(clarified butter)
- 800 to 900 ml full fat milk/coconut milk
- 2 to 3 tbsp sugar
- A pinch of cardamom powder
How to make stuffing?
Take a pan, add mava.
Cook it on a medium flame for 2 to 3 minutes.
Then add coconut.
Sauté well for a minute on medium flame. After that turn off the heat and leave it to cool down. Set it aside.
How to make kozhukattai dough?
First, take a pan, add 200 to 250 ml milk. Here you can also use water or half milk and half water.
Add ghee.
Boil the milk on a high flame. When milk is boiling, turn the flame on low or turn off the heat.
Add rice flour. Immediately mix it.
We do not want any lump, so that mix quickly.
After that turn off the heat and leave it to cool down for 10 to 15 minutes. Make sure that we need wet dough. So do not make a dry dough. If your dough looks hard or dry, add more water or milk and knead it or mix it on low flame. Or if your dough looks too wet cook it for 2 to 3 minutes on medium flame. Then leave it to cool down.
After cooling, take some water and apply it to your hands to prevent sticking the dough. And knead the dough into a smooth and soft dough. It takes 2 to 3 minutes.
Now divide it into small and equal portions.
Take a small portion of rice flour dough. Apply some dry flour on your figures and make a spread the dough in a small circle like this.
Place some filling in the center of the circle.
and carefully close the edges of the balls.
Make a smooth kozhukattai ball.
Make all of them like this.
Now take another pan, add milk. Here you can use coconut milk. Boil the milk on a high flame.
When it starts to boil, add stuffed kozhukattai balls in it and mix well.
Cook it for 10 minutes on medium flame. Then add cardamom powder.
Add sugar. Mix well and cook it on a medium flame for 10 minutes.
It may take a total of 20 to 25 minutes. When milk is reduced and a little bit thick in consistency. Turn off the heat.
Your stuffed Paal kozhukattai is ready. Serve warm or chilled. So, make this delicious recipe as a dessert.
