Godhumai Paal Kozhukattai {Wheat Flour Dumplings In A Jaggery & Coconut Milk Pudding}
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Tiny wheat flour dumplings are cooked in a combination of milk and coconut milk; flavored with saffron, cardamom and lightly sweetened with jaggery. A delicious, nourishing and comforting sweet treat for any time. Can be made fully vegan too.
You will need:
For godhumai kozhukattai (wheat flour dumplings),
  • Water - 1¼ - 1½ cups
  • Sesame oil - 1 tsp
  • Salt - 1 tsp
  • Whole wheat flour (atta) - 1 cup
For paal kozhukattai (pudding),
  • Water - 2 cups
  • Grated jaggery - ½ cup, lightly packed
  • Milk - 1 cup
  • Cardamom powder - ¼ tsp
  • Saffron strands - a pinch
  • Coconut milk - 1 cup
  • Cashew nuts - 2 tsp, chopped (optional)
How to:
  1. Godhumai kozhukattai: Heat a large skillet and dry roast the wheat flour on medium-low heat till you can smell a nutty aroma. Keep stirring constantly so as not to burn it.
  2. Meanwhile, in another saucepan, bring water, sesame oil and salt to a boil.
  3. Tip the roasted flour into a mixing bowl. Add the boiling hot water, a little at a time and stir with a wooden spoon till it forms a sticky dough. I had to use around 1¼ cups of water, the quantity will depend on the quality of the flour.
  4. 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.
  5. Pinch small portions of the dough and make tiny balls from it. Repeat till all the dough is used up. Keep wheat flour dough and shaped balls covered with a damp kitchen towel at all times, to keep them from drying out.
  6. Paal Kozhukattai: Heat 2 cups of water in a large, deep pan and bring to a gentle boil. Gently drop the wheat balls in the water. Let it come to a boil, then lower the heat, cover and cook for 8-10 minutes.
  7. Open the lid and check to see if the wheat balls are cooked on the inside. If it is raw, cover and cook for a couple more minutes. They will look very delicate at this stage, but the rest of the cooking process will make them hold their shape better. Do not stir or disturb the wheat balls too much while cooking.
  8. While they are cooking, take the jaggery in a small saucepan, add a few tablespoons of water and cook till it dissolves.
  9. Add this simple jaggery syrup to the cooked wheat balls and bring to a boil.
  10. Then add milk, cardamom powder and saffron and bring to a gentle boil. Simmer for another 5-6 minutes till it thickens slightly.
  11. Now add the coconut milk and cashew nuts and cook till coconut milk is just heated through. Do not boil the paal kozhukattai after adding the coconut milk. Remove from heat and serve immediately or cover to keep warm.
  12. Godhumai paal kozhukattai can be served hot, warm or chilled.
Notes:
1. Use more water instead of milk to make this dish entirely vegan.
2. In a pinch, you can replace the jaggery with dark brown sugar.
3. Do not boil the paal kozhukattai after adding coconut milk since it may curdle.
4. Sometimes, I also like to add slices of ripe plantain to paal kozhukattai. Add it along with the milk after the wheat flour dumplings are cooked.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/02/16/godhumai-paal-kozhukattai/