Kozhukattai Recipe Blog – A Traditional South Indian Sweet

 Kozhukattai Recipe Blog – A Traditional South Indian Sweet



Kozhukattai is one of the most loved and traditional recipes of South India, prepared especially during festive occasions like Vinayagar Chaturthi, Krishna Jayanthi, and other auspicious days. Among the many variations of this delicacy, Paal Kozhukattai holds a special place. This melt-in-the-mouth sweet dumpling cooked in milk and flavored with jaggery or sugar is not just a dish, but an emotion that connects generations. In this blog, let us dive deep into the world of kozhukattai, its types, significance, step-by-step recipe preparation, tips, variations, and everything you need to know about this classic dish.

What is Kozhukattai? (English Meaning of Kozhukattai)

Kozhukattai, also called Kolukattai in some regions, is the South Indian name for steamed rice flour dumplings. In English, Kozhukattai can be referred to as Rice Dumplings. These dumplings can be either savory or sweet, depending on the filling and preparation style.

The most common versions are:

  • Poorna Kozhukattai – Stuffed with coconut and jaggery.
  • Ulundhu Kozhukattai – Savory version made with urad dal.
  • Pidi Kozhukattai – Hand-pressed dumplings usually made with rice flour and tempered spices.
  • Paal Kozhukattai – Sweet rice flour balls cooked in milk, jaggery, or sugar.

Each of these variations holds cultural and festive importance across Tamil Nadu, Kerala, and other South Indian states.

Significance of Kozhukattai in South Indian Tradition

Kozhukattai is especially associated with Lord Ganesha. It is believed to be his favorite dish, and during Vinayagar Chaturthi, homes across Tamil Nadu and Kerala prepare different varieties of kozhukattai as an offering. Kozhukattai is not only a festive food but also a wholesome, nutritious, and filling dish. The rice flour-based preparation makes it light and easily digestible.

What is Paal Kozhukattai?

Paal Kozhukattai is a traditional sweet dish where small rice flour balls are simmered in milk, coconut milk, or a mix of both, and then sweetened with jaggery or sugar. "Paal" means milk in Tamil, and "Kozhukattai" means dumplings. Hence, Paal Kozhukattai can be described in English as Sweet Rice Dumplings in Milk Sauce.

This dish is especially popular in Tamil Nadu and Kerala. Some variations use coconut milk for a rich flavor, while others prefer cow’s milk with sugar for a more subtle taste. The jaggery version is considered healthier and gives an authentic traditional touch.

Ingredients Needed for Paal Kozhukattai



Here’s a list of the common ingredients required for preparing this delicious sweet:

  1. Rice Flour / Kozhukattai Maavu – 1 cup
  2. Water – 1 ½ cups (for dough)
  3. Salt – a pinch
  4. Jaggery – 1 cup (adjust to taste)
  5. Coconut Milk – 1 cup (optional, for Kerala style)
  6. Cardamom Powder – ½ tsp
  7. Grated Coconut – 2 tbsp (optional)
  8. Milk – 2 cups
  9. Ghee – 1 tsp

Step-by-Step Recipe – Paal Kozhukattai with Jaggery

Step 1: Preparing the Dough

  • Take 1 ½ cups of water in a pan, add a pinch of salt and 1 tsp ghee.
  • Once the water boils, add rice flour slowly while stirring continuously.
  • Mix well until it forms a smooth dough without lumps.
  • Allow it to cool slightly, then knead into a soft dough.

Step 2: Making Dumplings

  • Pinch small portions of the dough and roll them into tiny balls (about the size of a pea).
  • Make sure the balls are smooth and not too large, as they will expand slightly while cooking.

Step 3: Cooking the Dumplings

  • Boil 2 cups of milk in a pan.
  • Add the rice balls gently and cook on medium flame until they turn glossy and soft.
  • Ensure you stir occasionally to prevent sticking.

Step 4: Preparing Jaggery Syrup

  • In another pan, melt 1 cup jaggery with ½ cup water.
  • Strain to remove impurities and set aside.

Step 5: Combining Everything

  • Once the dumplings are cooked in milk, add jaggery syrup slowly.
  • Stir well and let it simmer for 5–7 minutes.
  • Finally, add cardamom powder and coconut milk (if using).
  • Switch off the flame and serve warm or chilled.

Paal Kozhukattai Recipe – Kerala Style

The Kerala version of Paal Kozhukattai is usually richer with the use of coconut milk. The dumplings are simmered in thin coconut milk first and then finished with thick coconut milk at the end for creaminess. The flavor is enhanced with cardamom and sometimes dry ginger powder.

Tips for Perfect Kozhukattai



  • Always make small dumplings so they cook evenly.
  • Do not add jaggery directly to milk; it might curdle. Always prepare jaggery syrup separately.
  • If you want a vegan version, skip cow’s milk and use only coconut milk.
  • For extra flavor, you can add roasted cashews and grated coconut.

Variations of Paal Kozhukattai

  1. Sugar Version – Instead of jaggery, use sugar for a whiter appearance.
  2. Coconut Milk Only – Richer, creamy Kerala style.
  3. Mixed Milk Version – A combination of cow’s milk and coconut milk.
  4. Flavored Kozhukattai – Add saffron strands or rose essence for a twist.
  5. Savory Version – Replace jaggery with salt and tempering for a spiced milk dumpling dish.

Kozhukattai Maavu (Dough) – Homemade vs Store-Bought

Traditionally, rice is soaked, dried, and ground into flour for making kozhukattai. Nowadays, ready-made rice flour (Anil Kozhukattai Maavu is a popular brand) is widely used. Homemade maavu gives an authentic texture, but store-bought flour saves time and effort.

Kozhukattai with Moulds (Kozhukattai Aachu)

While Paal Kozhukattai dumplings are usually made by hand, the stuffed versions like Poorna Kozhukattai are made using special moulds (Kozhukattai Aachu). These moulds help shape the dumplings beautifully and uniformly, making festive preparation easier.

Health Benefits of Paal Kozhukattai

  • Rice flour is light, gluten-free, and easily digestible.
  • Jaggery is rich in iron and minerals.
  • Milk and coconut milk add calcium and healthy fats.
  • Since it is steamed and boiled, it is relatively low in oil and safe for kids.

Common Queries About Kozhukattai

1. What is Kozhukattai called in English?
It is called Rice Dumpling or Steamed Rice Cake.

2. Can Paal Kozhukattai be made without jaggery?
Yes, you can prepare it with sugar or even jaggery powder for quick versions.

3. How to make Kozhukattai without mould?
Just roll into small balls or hand-press (Pidi Kozhukattai).

4. Is Paal Kozhukattai served hot or cold?
It can be served both ways. Warm for festive offerings and chilled for dessert.

5. Can I make Paal Kozhukattai with Idli Rava?
Yes, some quick recipes use idli rava instead of rice flour.

Easy Kozhukattai Recipes for Beginners

If you are new to cooking, try Pidi Kozhukattai (hand-pressed dumplings) or Easy Rice Flour Kozhukattai. Both require minimal steps and can be prepared without any special moulds.

Kozhukattai Recipes in Different Languages

  • Tamil – Paal Kozhukattai seivathu eppadi?
  • Malayalam – Paal Kozhukattai easy recipe Kerala style.
  • English – Sweet Rice Dumpling in Milk Sauce.

This makes the dish versatile and loved across India.

Final Thoughts

Paal Kozhukattai is not just a recipe but a traditional heritage of South India. Whether prepared during festivals or simply as a dessert, it carries warmth, sweetness, and nostalgia in every spoonful. The combination of soft rice flour dumplings, creamy milk, and the earthy sweetness of jaggery makes it an evergreen dish for all generations.

If you are looking for a wholesome, festive, and easy-to-make sweet dish, Paal Kozhukattai should definitely be on your list. With simple ingredients and a bit of patience, you can recreate this age-old recipe in your kitchen and enjoy the taste of tradition. 

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