Milk Kozhukattai / Paal Kozhukattai /Rice dumplings in coconut milk / Rice coconut milk pudding is a sweet dish made with rice flour and coconut milk. This dish makes up either the best snack or fantastic breakfast. Whatsoever..it never disappoints you. This dish is not overly sugary, rather it’s packed with a good subtle flavor that best suits a breakfast. When the bland tasted rice dumpling is eaten with the sweetened coconut milk tastes extraordinarily excellent. This recipe is from my aunt’s table. Whenever she prepares this dish for breakfast, we go for the 2nd, 3rd servings without any guilt.
This recipe is absolutely delish and makes me drool as I pen down the blog 🙂
- Transform the dumplings into any shape you like.
- Rice flour can be very well replaced with Ragi, wheat, or any millet flour. To retain the authentic flavor, would suggest replacing half of the rice flour with any alternate flours.
- To take advantage of natural sweeteners, refined sugar can be substituted with an equal amount of jaggery, palm sugar, etc.
- The dish provides the possibility of swapping coconut milk with cow’s milk. However, this dish tastes amazing when prepared with coconut milk.
Paal Kozhukattai recipe | Milk Kozhukattai | Rice dumpling in coconut milk |Rice and coconut milk pudding
- 11/2 Cup Rice flour
- 1 Tbsp Salt
- 1 Cup Sugar + 1 Tbsp for the dough
- 1 Tbsp Hot water
- 1 Tbsp Coconut oil
- 5 Cup 2nd and 3rd coconut milk
- 1 Cup Thick First coconut milk
- 1 Tbsp Dry Ginger powder
- 1 Tbsp Cardamom powder
- Firstly, grate the coconut and take 1st, 2nd, and 3rd extracts of coconut milk. To make the 1st extract coconut milk which is thicker, Take around 1 cup of grated coconut and add 1/2 cup cold water and pulse the mixer. Filter the extracted milk and keep it separate. Similarly, In the ground coconut, add 1 cup of water, grind, and extract 2nd milk. Finally, add 1 cup of water and grind again to extract 3rd coconut milk. Repeat the same process for another batch of grated coconut.
- Take the rice flour in a bowl and add salt, 1 tbsp of sugar, coconut oil. Add hot water which is just boiled and knead the flour into a smooth dough.
- Usually, rice flour doesn't form any lump. But Incase of adding wheat flour, ensure to knead it well by adding little water at a time.
- Take a little dough and start shaping them as per your likes. I have rolled them into round-shaped balls.
- Take around 5,6 or more of the rice balls and add a little warm water and mix it well without lumps. This slurry is used to make the pudding a little thicker. If you would like a thicker pudding, add few more balls and make a thicker slurry. Prepare this mixture keeping in mind that the milk pudding will always thicken slightly after cooling down.
- Take the 2nd and 3rd coconut milk extracts in a wide pot and bring them to a boil. Add one set of rice balls when the coconut milk starts to boil. As it cooks, a few of the cooked balls will rise up. At this point, add the remaining rice balls and cook for another 7 to 8 minutes.
- When the two sets of puddings are cooked, add the required sugar and stir. Now, pour the rice slurry we prepared in it and add dry ginger and cardamom powder.
- When the coconut milk becomes a little thick add the first coconut milk extract and boil it for 3 minutes and remove it from the stove.
- Yummy milk kozhukattai is ready to serve now.