Paal Kozhukattai / Rice Dumplings in Milk Sauce

A Delicious Traditional Sweet from South India!

Paal Kozhukattai / Rice Dumplings in Milk Sauce

A Delicious Traditional Sweet from South India

Paal Kozhukattai is a traditional South Indian sweet that is not only delicious but also close to my heart. My mom used to make this during my childhood days, and now my kids love it too! It can be prepared as a breakfast or dessert, and I encourage you to try this recipe and share your comments.

You may also like Ragi Paal Kozhukattai, Ragi Aval Sweet Kozhukattai, Poornam Kozhukattai and Dry Fruits Kozhukattai.

Paal Kozhukattai

To make this recipe, I used store-bought idiyappam rice flour. However, homemade rice flour can also be used. I prefer to use jaggery as it adds more flavor, but if you don't have it, white sugar is a good substitute. If you like your dish to be sweeter, add a little more jaggery. For added taste, nutrition and aesthetics, you can also add a pinch of saffron.

One important aspect of this recipe is the rice sauce, which gives it a nice and glossy texture. My mom always emphasized the importance of adding this sauce. At the end, you can also add some grated coconut. Once it cools, the dish becomes thick. If that happens, simply add hot water and adjust the sugar accordingly.

I hope you enjoy this recipe as much as I do. Don't forget to share your feedback with me!

Paal Kozhukattai / Rice Dumplings in Milk Sauce  2016-08-18 07:10:28

Paal Kozhukattai / Rice Dumplings in Milk Sauce

Serves 2
Prep Time: 00:20
Cook Time: 00:20
Total Time: 00:40


  • 250 ml Milk
  • 250 ml Water
  • 1/4 tsp Cardamom Powder
  • A pinch Ginger Powder
  • 1/2 tsp Ghee
  • A pinch Saffron

For dough:

  • 1 cup (store bought) Rice Flour
  • 1/4 teaspoon Salt
  • 1 to 1&1/4 cup Hot Boiling Water
  • 1 tsp Cooking Oil or Ghee

For jaggery syrup:

  • 1/2 cup Powdered Jaggery
  • 1/4 cup water


for Dough:

  • In a bowl, add rice flour, salt, and boiling water.
  • Knead it with a spoon until you form a firm dough (Caution: The dough will be hot).
  • Then add oil to the dough to prevent it from drying.
  • After it cools down, place one lemon sized dough in a small bowl and add 1/4 cup of water and mix well until it becomes a smooth batter and keep it aside for further use.(rice sauce is ready)
  • Then roll the remaining dough into small balls or cylinders and keep them aside.

For jaggery syrup:

  • Melt jaggery adding 1/4 cup water over low heat. Once it melts, remove from the heat and then filter it to remove any impurities.

How to make Paal Kozhukattai:

  • Add 2 glasses of water to the idli pot and bring it to a boil. Then place all the balls in an oil greased idli plate and steam the balls for 7 minutes or until cooked through.
  • Meanwhile, heat a heavy bottomed pan with 1 cup of water and 1 cup of milk and bring it to boil. When the milk starts to boil, add the steamed balls and cook for two more minutes. Then add rice sauce to the pan, stir continuously until it thickens, over low heat.
  • Then add jaggery syrup, cardamom powder, ginger powder, and ghee. Finally, give a good stir until everything is mixed well and serve in bowls.

By Santhi Therese
The Indian Claypot

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