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Wheat Jaggery Paal Kozhukattai

 Published 2021-May-17   Updated 2021-May-17

- Submitted by Dahlia

(Godhumai Paal Kozhukatti)

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Paal Kolukattai is a favourite dish among kids. It is made as a breakfast dish in our place and also during festivals in other places. Traditionally it is made with rice flour. However, I participated in a cooking competition once and the theme was ‘Wheat’. I did win the first prize make ‘Broken Wheat Cutlets’. However I was inspired by another prize winner who had made this Godhumai Paal Kozhukatti. I came home and tried this wheat Kozhukattai recipe which was indeed a good one.

Recipe For Wheat Jaggery Paal Kozhukattai

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 3-4


  • Wheat Flour (Atta) – 1 cup
  • Water – to make dough
  • Salt – 1/2 tsp
  • Grated Coconut – 2 tbsp
  • Jaggery – 1/2 cup
  • Cardamom powder – 1/2 tsp
  • Thin Coconut Milk – 2 cup
  • Thick Coconut Milk – 1/2 cup


  1. Take the wheat flour, little salt and grated coconut in a mixing bowl. Add little water at a time and keep kneading to form a soft dough.
  2. Keep this covered with a moist towel. Start making marble sized balls out of the dough. Keep the balls ready in a plate.
  3. While you keep doing this, take the thin coconut milk in a wide bowl. Add the salt and bring to a boil.
  4. Gently add the prepared balls to this. Leave it alone and do not disturb for the next couple of minutes.
  5. After that give a gentle mix to make sure none of the balls gets stuck to the bottom. Cook for about 8 minutes. You can see the balls floating.
  6. In another pot, melt the jaggery. Strain and add this to the cooked balls.
  7. Also add the crushed cardamom and cook for 1-2 minutes.
  8. Finally add the thick coconut milk and simmer for a minute. Switch off.

Serving Suggestion

  • Server this wheat jaggery paal kozhukattai as a standaloe dish for breakfast.

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 Published by on and last updated on 2021-05-17.