Wheat Jaggery Paal Kozhukattai

- 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

Ingredients

• 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

Method

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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