Pal kozhukkatai

This is the first Chettinad sweet i ever tried during my college,its an authentic chettinad sweet which is quit little tough to make…This dish proved me ,as a good cook among my friends and family..My parents loves this sweet…My husband doesnt tasted many of my best ever dishes…I made this dish after a long gap…hmmm…after three years.The reason is for my daughter’s second birthday..She loved it…


For dough

Rice flour-1 cup

Hot Water -1+1/4 cup

Salt to taste


Jaggery -1 cup

Coconut -1

(Grated,n pureed)

Coconut milk-pure

Coconut milk-purer

Coconut milk-purest

Rasins -a few

Cashew -a few

Ghee -1 tbsp

Elachi powder-3 pinches

Pacha Karpuram -2 pinches


1.Extract Coconut milk from coconut using hot water, the first one u get the purest. Second is little diluted, third is more diluted.

2.Use same cup for measuring rice flour, jaggery and coconut milk

3.Make thick dough with rice flour, salt and hot water

4.Make jaggery into powder and dissolve it in one cup of water

5.Filter the jaggery water and put on the flame

Allow the jaggery syrup to boil well

Add the rice dough to murukku squeezer and squeeze the dough all over the syrup. Dont stir with spoon. Allow the dough to cook well for 2 minutes. The long strings splits by itself.

After 2 minutes, add the Coconut milk (most dilute one) ,and squeeze some more strings and allow it to cook for 2 minutes

How the strings r cooked and not dissolved…u will get these only when u dont stir it often until it cooks well and floats on top

Repeat the same process until all the rice dough gets over…Once its done, Add the purest coconut milk and give a stir and Switch off

Add Elachi powder n Pacha karpuram n mix well

Garnish with roasted nuts n raisins


Dont add more concentrated coconut milk

Cook this sweet in low flame

U can also make balls instead of strings

Strings melt and makes the sweet further thick n gives nice taste

If u dont want it thick,u can add water

Can also garnish with coconut strips (roasted in ghee) and coconut oil

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