April 14, 2010

Pal Kozhukattai

I just wanted to start this post with Puthandu Vazhthukkal to all of you !!! Varusha Pirappu is celebrated on the first day of the Tamil month Chitirai.We start the day very early and will be taken into a room with our eyes closed to look into a mirror decorated with jewels, pots filled with rice, sugar, turmeric powder,money etc., This is a ritual done at my place. The belief is when we see this on the first day of the year then we get all this throughout the year.Then we start to draw kolam (rangoli) in the entrance of our home and hangout out mango leaves in the doorway. We make prasadhams for offering to god..a special one for varsha pirappu would be the pachadi. It has all kinds of taste in it to emphasize that life will have all sort of happenings.

Once the morning prayers are done we have wonderful breakfast Pongal, vadai etc., For lunch we cook only Indian vegetables (???) no carrot, beans, cabbage etc., My Mom would make Drumstick Sambar,Snake gourd Kootu, Vazhakkai Fry, Pappad, Payasam, etc., Here we do not do most of it just celebrate it with a sweet.

Pal Kozhukattai is a sweet from the Chettinad Cuisine. It is made out of rice flour, milk etc., It is wonderful and different from the normal sweets we make. I had tasted this sweet in a restaurant in Chennai. They would serve this sweet only on Tuesday's. Always we would plan for a outside dinner once a week and I would insist it to be on a Tuesday :-). Loved this sweet so much and wanted to share it on a auspicious day !!!


Rice Flour - 2 measures
Milk - 2 measures
Grated Jaggery - 1 1/2 measures
Cashews - 10 no
Cardamom - 4 no
Sugar - Optional
Grated Coconut - 1/4 measure
Ghee - 1 tsp
Salt for taste

  • Roast the rice flour in medium flame for about 5 min.
  • Add 2 measures of water to vessel, little salt and allow it to boil.
  • Add the roasted flour slowly, stirring continuously until all of the flour is moistened.
  • Remove from stove and allow it to cool. When warm knead it to a smooth dough by applying little water to your hands.
  • Make small balls out of the dough. Retain a big lemon size dough.
  • Add grated jaggery to 1 measure of water and allow it to boil. Filter the juice into another vessel.This is done to remove the impurities.
  • To the filtered jaggery, add milk, remaining dough and mix well.
  • Steam cook the rice dough balls for about 5 min in Idly cooker.
  • Place the liquid mixture in medium flame. Add the cooked balls.
  • Grind the cardamom into powder and add it to the mixture.
  • Roast the cashews in ghee until golden brown and transfer it into the mixture.
  • Cook for 5 min. Serve Warm.
My Notes
  • If you are serving a little later after preparing, the sweet might get solidified. Warm 1/2 cup milk and 1 tsp sugar and add it to the sweet.



Hello Shabitha,

thanks for the kind note at my space :)

Ungalukkum Yen Iniya thamizh puthaandu vazhthukkal !!!!!

paal kozhukkattai looks awesome and that's a nice sweet to start the tamil new year!!!

the preparation sounds similar to what we do to celebrate the first tooth of babies ( we call it pallu kozhukattai) and this is how we do except that we pinch the steamed kozhukattais and add tiny pieces of it to the milk mixture... :) your recipe reminded me of it!!! delicious sweet!!!

Hello Sabhi,,

Iniya Tamil Puthandu Vazhthukkal paa,,

Paal Kozhukkatai rombha super ah irukku dear nalla creamy ah irukku seithu rombha naal aaiduchu seekrama seiyanum..

Happy New yr to you Sabhi, hope you had a great time. Pal kozhukattai looks tempting delicious ..

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