Mango paal kozhukattai recipe with sugar and fresh mango pulp – Paal kozhukatai recipe with full video and step by step pictures. Indian mango recipes.
Paal kozhukattai is a traditional sweet of chettinad region in Tamilnadu. We make paal kozhukattai with sugar and jaggery. I have posted both versions of paal kozhukattai in Jeyashri’s kitchen. During this mango season, I wanted to post few interesting mango recipes. I have noted down a few, also have some requests from readers too to post some recipes. Mango Paal kozhukattai is the first one on my list so wanted to post it first. I used sugar in this version.
Can we use Jaggery instead of sugar, yes you can use jaggery in this recipe. Refer to this post on Paal kozhukattai with jaggery and follow the steps. Then why I didn’t use jaggery in this recipe. I have another interesting mango recipe coming up using jaggery, so made this one with sugar.
What is paal kozhakattai
Paal kozhukatai is a coconut milk-based dessert, which has cooked rice balls in it. It is a popular recipe in Karaikudi a town in the Sivagangai district in Tamilnadu. We either use sugar or jaggery to give sweetness to the dessert.
Check out some interesting mango recipes from Jeyashri’s Kitchen
Check out our full collection of Mango recipes
Mango paal kozhukattai recipe
Mango paal kozhakattai
Ingredients
- 1 cup mango pulp
- ½ cup rice flour | idiyappam flour
- 2 cups water
- ½ cup thin coconut milk
- ¼ cup milk
- ½ cup thick coconut milk
- ½ tsp cardamom powder | Milk masala
- Few pistachios for garnishing optional
- 1 tsp ghee
Instructions
- In a saucepan add the milk and 1 cup of water.
- Bring this to a boil.
- In a pan add the rice flour or idiyappam flour. If using rice flour, choose the one which is soft in texture.
- If using rice flour, add a pinch of salt. Usually, idiyappam flour has salt in it. If not, add a pinch too.
- Add 2 tbsp of mango pulp to this. This is optional only.
- Slowly add water little by little and bring this into a whole mass.
- I used up only ½ cup of the water mixture.
- Water quantity depends on the flour, some flour takes in a lot of water.
- So add accordingly.
- Add a tsp of ghee to this.
- Grease your palms with ghee and knead the dough into a whole mass.
- If the dough is too loose, add 1-2 tbsp of rice flour. Do not make it too tight, else the paal kozhukatais will become hard.
- Pinch out tiny portions and make a tiny ball for paal kozhukattai.
- Keep this covered all the time so that it won’t get dried.
- In a pan add 1 cup of water and ½ cup of thin coconut milk.
- When this becomes lukewarm, add the tiny balls to this.
- Do not disturb this for few seconds.
- Once the water starts boiling, it will float on the top.
- The entire process will be done in 3 minutes.
- Do not boil this for more than 3 minutes else it will become hard.
- Now add the thick coconut milk and switch off the flame.
- Do not boil after adding the thick coconut milk. It may curdle.
- Add in the sugar. I added ¼ cup of sugar and it was just perfect, if you need little extra sweetness, you can add a few more tbsp as well.
- Add the cardamom powder. I added milk masala.
- Allow this to cool completely.
- Add the mango pulp now and mix well.
- Garnish with chopped pistachios. This step is optional.
- Mango paal kozhakattai is ready.
- Serve chilled.
Video
Notes
- Add the mango puree once the paal kozhakattai mixture is cool. It may get curdled if you add when it is hot.
- Do not boil for more than 3 minutes after adding the rice balls to the water mixture. It will become hard and chewy.
- If using store-bought coconut milk, dilute 2 tbsp coconut milk with ½ cup of water for making the thin coconut milk.
- If using store-bought mango pulp, adjust the sugar accordingly, as store-bought mango pulp has sugar in it.
- Mango paal kozhukattai tastes best when served chill.
- In a saucepan add the milk and 1 cup of water.
- Bring this to a boil.
- In a pan add the rice flour or idiyappam flour. If using rice flour, choose the one which is soft in texture.
- If using rice flour, add a pinch of salt. Usually, idiyappam flour has salt in it. If not, add a pinch too.
- Add 2 tbsp of mango pulp to this. This is optional only.
- Slowly add water little by little and bring this into a whole mass.
- I used up only ½ cup of the water mixture.
- Water quantity depends on the flour, some flour takes in a lot of water.
- So add accordingly.
- Add a tsp of ghee to this.
- Grease your palms with ghee and knead the dough into a whole mass.
- If the dough is too loose, add 1-2 tbsp of rice flour. Do not make it too tight, else the paal kozhukatais will become hard.
- Pinch out tiny portions and make a tiny ball for paal kozhukattai.
- Keep this covered all the time, so that it won’t get dried.
- In a pan add 1 cup of water and ½ cup of thin coconut milk.
- When this becomes lukewarm, add the tiny balls to this.
- Do not disturb this for few seconds.
- Once the water starts boiling, it will float on the top.
- The entire process will be done in 3 minutes.
- Do not boil this for more than 3 minutes else it will become hard.
- Now add the thick coconut milk and switch off the flame.
- Do not boil after adding the thick coconut milk. It may curdle.
- Add in the sugar. I added ¼ cup of sugar and it was just perfect, if you need little extra sweetness, you can add a few more tbsp as well.
- Add the cardamom powder. I added milk masala.
- Allow this to cool completely.
- Add the mango pulp now and mix well.
- Garnish with chopped pistachios. This step is optional.
- Mango paal kozhakattai is ready.
- Serve chilled.
- Add the mango puree once the paal kozhakattai mixture is cool. It may get curdled if you add when it is hot.
- Do not boil for more than 3 minutes after adding the rice balls to the water mixture. It will become hard and chewy.
- If using store-bought coconut milk, dilute 2 tbsp coconut milk with ½ cup of water for making the thin coconut milk.
- If using store-bought mango pulp, adjust the sugar accordingly, as store-bought mango pulp has sugar in it.
- Mango paal kozhukattai tastes best when served chill.
