Paal Kozhakattai

Paal kozhukattai is a festival dish, traditionally made during Ganesh Chathurthi in Tamil Nadu. Rice flour and scraped fresh coconut dough made with boiling water is shaped into small balls and cooked in a mixture of coconut milk and milk and then sweetened with jaggery syrup. For a healthier version you can use ragi flour in place of rice flour.

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Paal Kozhakattai

Main ingredients Thin coconut milk, Jaggery, Rice flour, Scraped fresh coconut, Ghee, Milk, Almonds, Pistachios
Cuisine Tamil Nadu
Course Mithai
Prep time 15-20 minutes
Cook time 30-35 minutes
Serve 4
Taste Sweet
Level of cooking Moderate
Others Vegetarian


  • 2 cups thin coconut milk
  • 1 cup jaggery, chopped 
  • 1¼ cups rice flour
  • 2 tablespoons scraped fresh coconut
  • A pinch of salt
  • Ghee for greasing
  • ½ cup milk
  • Slivered almonds for garnish
  • Blanched, peeled and slivered pistachios for garnish


  1. Heat jaggery and ½ cup water in a non-stick pan and cook till jaggery melts.
  2. Heat 1 cup water in another non-stick pan, add salt, and bring it to a boil
  3. Take rice flour in a large bowl, add coconut, mix it well and set aside 1½ tablespoons of this mixture in a bowl. 
  4. Add the boiled water to the remaining rice mixture and mix well when the mixture is still warm. Grease palm with ghee, take small portions of the dough and shape into balls. These are called kozhakattai. 
  5. Heat coconut milk in a deep non-stick pan, add milk, mix, and bring it to a boil. Reduce heat and add the reserved rice flour mixture and mix till smooth. 
  6. Add kozhakattais and cook, stirring in between, for 20-25 minutes. Switch the heat off. Strain the jaggery syrup into this pan and mix well.
  7. Transfer into a serving bowl, garnish with slivered almonds and slivered pistachios and serve.