pal kozhukattai

by - November 01, 2010

Pal Kozhukattai is a popular chettinad sweet dumplings made from rice flour. It typically prepared on special occasions on Ganesh chaturti. It is also known as Milk Modak. It can be prepared in many ways. Some uses jaggary instead of sugar & normal milk instead of cocunut milk. In either way it taste good.

water,coconut milk, rice flour, sugar, cardamom & fried cashews,
 grated coconut,salt & ghee.



Rice flour - 1 cup
Coconut milk - 1 can
Sugar - 1 cup
Water - 4 cups
Grated coconut - 4 tsp
Cashews - 2tsp (optioal, usually we dont require cashews)
Cardamon - 4 ( peel the skin & powder the seed)
Ghee - 1tsp
Salt - 1/2 tsp


For dough

  • Boil 2 cups of water with salt & ghee.
  • Low the flame & add rice flour little by little to this boiling water.

  • Keep stiring witout any lumps till it forms a dough consistency.
  • Turn off the stove and allow it to cool.
  • Knead the dough gently & rest it for 5 mins.

  • Grease your palm with little oil & make small balls like gooseberry from the dough.
  • Rest it for 5 - 7 mins.

  • Steam the rice balls for above 5 mins in  idly cooker or in a steamer.

For Milk:

  • Take 1/2 of the cocunut cream & mix with 1/2 cup water and take it as 1st extract.
  • Mix remaining 1/2 of the cocunut cream with 1 1/2 cup of water and take it as 2nd extract.


  • In a pan add 2nd extract milk and rice balls together & allow it to boil for 10 mins in medium flame.

  • When the balls float on top add 1st extract and sugar & stir it.

  • After 5 mins add cardamom powder & turn off the stove.

  • Transfer to serving bowl & garnish with grated coconut & cashews before serving.

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