Paal Kozhukattai {Rice Flour Dumplings In A Coconut Milk Pudding}
Author: 
Recipe type: Dessert,Breakfast,Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Rice flour dumplings and slices of ripe plantain cooked in a combination of milk and coconut milk, flavored with cardamom and lightly sweetened. So nourishing, filling and comforting; perfect to be enjoyed any time.
You will need:
For kozhukattai (rice dumplings),
  • Rice flour - 1 cup
  • Water - 1¼ cup
  • Sesame oil - 1 tsp
  • Salt - ¼ tsp
For paal kozhukattai (pudding),
  • Milk - 1½ cups
  • Water - 1 cup
  • Thin coconut milk - 1 cup
  • Cardamom powder - ¼ tsp
  • Ripe plantain - 1 large, thinly sliced
  • Sugar - ½ cup
  • Thick coconut milk - ½ cup
How to:
  1. To form rice dumplings: Heat a large skillet over medium heat and roast the rice flour, stirring constantly. The rice flour must be heated through and lightly fragrant, but not browned. Remove to a mixing bowl.
  2. In another saucepan, bring water, sesame oil and salt to a boil. Add 1 cup of this to the rice flour and mix with a wooden spoon to form a sticky dough. Add the rest of the water too, if needed.
  3. Once the dough comes together, lightly grease your palms with oil and gently knead the dough to make it smooth and soft. It will be hot, so be careful.
  4. Take a small portion of the dough and make tiny balls from it. Flatten the balls slightly to make them coin or disc shaped. Repeat till all the dough is used up. Keep dough and shaped rice balls covered with a damp kitchen towel at all times, to keep them from drying out.
  5. Paal kozhukattai: In a large, deep pan, bring milk and water to a boil. Reduce heat and add the rice balls. Cook for 4-5 minutes without stirring. When they are cooked, the dumplings will float to the top.
  6. Now add thin coconut milk and cardamom powder and bring to a gentle boil. Add the sliced plantains and cook for 5 minutes till plantains are cooked through and soft.
  7. Add sugar and mix well. Cook for a couple more minutes till pudding is slightly thick.
  8. Stir in thick coconut milk and remove from heat. Do not let the pudding boil after adding the thick coconut milk.
  9. Serve hot, warm or at room temperature. This keeps well in the refrigerator for a few days. Reheat gently before serving.
Notes:
1. We like this dish lightly sweetened and so I used just ½ cup of sugar. You can increase it as per your liking. You can also replace sugar with grated jaggery for a different flavor.
2. If you wish to make this pudding completely vegan, omit the milk and cook the rice dumplings in thin coconut milk.
3. If using canned coconut milk, open the can without shaking and skim off ½ cup of thick milk collected at the top to use as thick coconut milk. If using coconut powder, prepare thin and thick milks as per package instructions. But of course, nothing beats the real deal. Freshly squeezed coconut milk is always the best!
4. Some recipes call for steaming the rice balls instead of cooking them in milk, though I prefer this version to steaming the dumplings.
5. Needless to say, this recipe can be made without the plantains as well.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2015/10/20/paal-kozhukattai-rice-flour-dumplings-coconut-milk-pudding/