Milk pudding recipe
A vegetarian Chettinad recipe with rice flour, milk - divided, jaggery. Ready in 1h, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
28 steps- 1
To begin with the Paal Kozhukatai Recipe, In a pan add jaggery and add a little water just enough to cover the jaggery in the pan
jaggery(1 cup)water - as required - 2
Bring it to boil
- 3
Take it off from the stove and let it cool a little
- 4
Filter to remove any impurities in jaggery, keep aside
jaggery(1 cup) - 5
In a nonstick pan add sieved rice flour, 1 cup milk, salt and water (as required) and whisk all together to get a lump-free, creamy consistency mix
rice flour(1 cup)milk - divided(2 cup)coconut milk(1 cup)salt(1 teaspoon)water - as required - 6
Now place the pan on a stove and cook on low flame with constant stirring until the rice mix turns thick and start leaving the sides of the pan
rice flour(1 cup) - 7
You can add 1 teaspoon ghee to the pan to gather all the mix together
ghee(2 tablespoon) - 8
Remove the thick rice paste onto a plate and let it cool for 2 to 3 minutes
rice flour(1 cup) - 9
Grease your palm with ghee and pinch a tiny portion of the rice paste and roll into balls
rice flour(1 cup)ghee(2 tablespoon) - 10
Repeat this for all the paste
- 11
Keep the rolled kozhukattai covered with damp cloth to prevent it from drying
- 12
In another pan, heat 1 cup milk and 1 cup water
milk - divided(2 cup)coconut milk(1 cup)water - as required - 13
Bring it to boil
- 14
Add the kozhukattai balls into the boiling milk
milk - divided(2 cup)coconut milk(1 cup) - 15
Let it cook for 2 to 3 minutes
- 16
Very gently stir to prevent the balls from sticking to the bottom
- 17
Once kozhukattai is cooked, it will float on top
- 18
Now add filtered jaggery syrup, cardamom powder and give a gentle stir again
jaggery(1 cup)cardamom powder (elaichi)(1 teaspoon) - 19
Cover and boil for another 3 minutes
- 20
Add coconut milk and give it a mix
milk - divided(2 cup)coconut milk(1 cup)fresh coconut - grated(2 tablespoon) - 21
Wait for a minute and turn off flame
- 22
Do not boil the milk once coconut milk is added
milk - divided(2 cup)coconut milk(1 cup)fresh coconut - grated(2 tablespoon) - 23
If you boil after adding coconut milk, the milk will curdle
milk - divided(2 cup)coconut milk(1 cup)fresh coconut - grated(2 tablespoon) - 24
Your paal kozhukattai is ready
- 25
Garnish with few broken saffron strands (optional) before serving
- 26
Serve it chilled or warm
- 27
Enjoy the paal kozhukatai recipe as dessert after your dinner
- 28
Serve the paal kozhukatai with some snacks like thatai, muruku
Rate this recipe
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Milk pudding recipe
A vegetarian Chettinad recipe with rice flour, milk - divided, jaggery. Ready in 1h, serves 4.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
28 steps- 1
To begin with the Paal Kozhukatai Recipe, In a pan add jaggery and add a little water just enough to cover the jaggery in the pan
jaggery(1 cup)water - as required - 2
Bring it to boil
- 3
Take it off from the stove and let it cool a little
- 4
Filter to remove any impurities in jaggery, keep aside
jaggery(1 cup) - 5
In a nonstick pan add sieved rice flour, 1 cup milk, salt and water (as required) and whisk all together to get a lump-free, creamy consistency mix
rice flour(1 cup)milk - divided(2 cup)coconut milk(1 cup)salt(1 teaspoon)water - as required - 6
Now place the pan on a stove and cook on low flame with constant stirring until the rice mix turns thick and start leaving the sides of the pan
rice flour(1 cup) - 7
You can add 1 teaspoon ghee to the pan to gather all the mix together
ghee(2 tablespoon) - 8
Remove the thick rice paste onto a plate and let it cool for 2 to 3 minutes
rice flour(1 cup) - 9
Grease your palm with ghee and pinch a tiny portion of the rice paste and roll into balls
rice flour(1 cup)ghee(2 tablespoon) - 10
Repeat this for all the paste
- 11
Keep the rolled kozhukattai covered with damp cloth to prevent it from drying
- 12
In another pan, heat 1 cup milk and 1 cup water
milk - divided(2 cup)coconut milk(1 cup)water - as required - 13
Bring it to boil
- 14
Add the kozhukattai balls into the boiling milk
milk - divided(2 cup)coconut milk(1 cup) - 15
Let it cook for 2 to 3 minutes
- 16
Very gently stir to prevent the balls from sticking to the bottom
- 17
Once kozhukattai is cooked, it will float on top
- 18
Now add filtered jaggery syrup, cardamom powder and give a gentle stir again
jaggery(1 cup)cardamom powder (elaichi)(1 teaspoon) - 19
Cover and boil for another 3 minutes
- 20
Add coconut milk and give it a mix
milk - divided(2 cup)coconut milk(1 cup)fresh coconut - grated(2 tablespoon) - 21
Wait for a minute and turn off flame
- 22
Do not boil the milk once coconut milk is added
milk - divided(2 cup)coconut milk(1 cup)fresh coconut - grated(2 tablespoon) - 23
If you boil after adding coconut milk, the milk will curdle
milk - divided(2 cup)coconut milk(1 cup)fresh coconut - grated(2 tablespoon) - 24
Your paal kozhukattai is ready
- 25
Garnish with few broken saffron strands (optional) before serving
- 26
Serve it chilled or warm
- 27
Enjoy the paal kozhukatai recipe as dessert after your dinner
- 28
Serve the paal kozhukatai with some snacks like thatai, muruku
Rate this recipe
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