Paal Kozhukattai with Desi Buffalo Ghee

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Traditional Recipe • Desi Buffalo Ghee

Paal Kozhukattai

Soft rice dumplings simmered in sweetened coconut milk and finished with buffalo ghee — a Vinayagar Chaturthi offering that has never changed in a thousand years.

20Min Prep
20Min Cook
4Servings
“On Vinayagar Chaturthi morning, the paal kozhukattai pot went on the fire before sunrise. The smell of coconut milk and jaggery warming together, with the ghee going in at the end — that smell is Vinayagar Chaturthi for me. Nothing else comes close.”

Ingredients

Rice flour 1 cup
Hot water for dough ¾ cup
Thick coconut milk 2 cups
Jaggery, grated ½ cup
Cardamom powder ¼ tsp
Salt a pinch
Sree Kumaran Desi Buffalo Ghee 1 tbsp

Method

  1. Mix rice flour with a pinch of salt. Add hot water gradually, mixing with a spoon until a smooth, non-sticky dough forms. The dough should be soft but firm enough to shape.
  2. Pinch small portions and roll into smooth oval or round kozhukattai. Set aside on a plate.
  3. Bring coconut milk to a gentle simmer in a wide pan. Do not boil vigorously or it will split. Add dissolved jaggery (strained) and cardamom.
  4. Gently slide the kozhukattai into the simmering coconut milk. Cook on medium-low for 10–12 minutes until the dumplings are cooked through and float to the surface.
  5. Stir in buffalo ghee at the very end. The ghee will pool on the surface in golden dots before being stirred in. Serve immediately in the coconut milk sauce.
Chef’s Note

Never add jaggery directly to coconut milk on the heat — always dissolve it separately and strain it first. Adding raw jaggery can cause the coconut milk to split and curdle. The buffalo ghee at the end adds a rich, almost cream-like depth that is extraordinary with coconut milk.

Made with Sree Kumaran Desi Buffalo Ghee

Pure buffalo ghee • Traditional method • No preservatives • Since 1945

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