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Undralla Payasam served in a black bowl.
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Paal Kozhukattai Recipe | Undralla Payasam

Easy to make dessert for Ganesh Chaturthi. Sphere shaped rice flour dumplings are dunked & cooked in a delicious cardamom-coconut stew.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Festive Sweet / Dessert, Prasadam / Festive offering
Cuisine: Indian (South Indian/Chettinad)
Keyword: paal kozhukattai, undralla payasam, kolukattai payasam, chettinad paal kozhukattai
Servings: 6
Author: Padma Veeranki


For Rice Dumplings:

  • 1/2 Cup Idiyappam flour or Rice Flour
  • 1 tbsp Grated Coconut
  • 1 tbsp Sugar
  • 1 to 1 1/4 Cup Water Add as needed
  • 1 tsp Ghee or Oil
  • 1/4 tsp Salt

For Jaggery Liquid:

  • 3/4 Cup powdered jaggery Adjust to taste
  • 3/4 to 1 Cup Water

For Sweet Coconut Stew

  • 1 Cup Milk
  • 1 Cup Thin Coconut Milk
  • 1 Cup Water
  • 1/2 cup Thick coconut milk
  • 1 tsp Cardamom Powder


Dough For Dumplings:

  • To a bowl, add in the rice flour/idiyappam flour. To this add coconut and sugar and give it a nice mix.
  • In a sauce pan, boil water with salt and ghee/oil. Once it starts boiling, turn off the heat and add little by little to the rice flour mixture and mix well with a spatula to make a smooth dough.
  • Cover and let it rest for 20 minutes.
  • Once cooled, knead again. Grease your palm with ghee and pinch a tiny portion of the rice paste and roll into balls.
  • Repeat this for rest of the dough. Dissolve a little paste (say 3 to 4 balls) in 1/4 cup water and keep it aside for later use.
  • Keep the rolled kozhukattai balls covered with damp cloth to prevent from drying out.
  • In the mean time prepare the jaggery syrup.

For Jaggery Syrup:

  • In a pan add jaggery and add a water, enough to cover the jaggery in the pan.
  • Bring it to boil for about 2 minutes. Turn off the heat and let it cool a little. Filter to remove any impurities in jaggery. Set aside to cool down.

Making Paal Kozhukattai:

  • In another pan, add equal quantities of normal milk, thin coconut milk & water. Bring it to a boil. Add the prepared kozhukattai balls into the boiling milk. Let it cook for 2 to 3 minutes before stirring.
  • Now, very gently stir to prevent the balls from sticking to the bottom. Once kozhukattai is cooked, it will float on top. Check for doneness.
  • Add in the dissolved paste liquid. This will give a good consistency to the payasam. Let it boil for 2 minutes, you will see that it starts to thicken.
  • Now add filtered jaggery syrup (room temperature) and give a gentle stir again. Cover and boil for another 2 minutes.
  • Add in thick coconut milk and give it a mix. Wait for just a minute and turn off heat. Do not roll boil the milk once coconut milk is added, otherwise it will curdle.
  • Sprinkle some cardamom powder and mix well. Let it rest for 30 minutes before serving.
  • Serve it warm or cold.

Recipe Video


  • Adding oil in the water helps to cook the dough non-sticky and soft.
  • To get a crack free smooth kozhukattai balls, kneading to a soft dough is the important step.
  • You can replace the jaggery syrup with the sugar.
  • You can adjust jaggery as per your preference. But, always filter jaggery syrup to remove the impurities.
  • Optionally, you can steam cook the kozhukattai separately and then add it. But, I prefer to cook completely in the liquid.
  • Also, roll the balls very small, so that they get cooked easily in the milk sauce and absorb the flavours. If you make them too big, the balls will taste bland. You can make the rice balls in oblong, cylindrical shape too.
  • Always cover the dough with a damp wet cloth to avoid drying. Grease your hands with ghee to make crack free balls and it adds flavour too. 
  • You can replace coconut milk with almond milk, oat milk or cashew milk. But, the authentic recipe calls for coconut milk.
  • Add the rice balls to the roll boiling milk only, at first the balls sink to the bottom, once it cooked it starts floating on the top automatically. 
  • Kozhukattai will break and dissolve in liquid if you add without boiling. Liquid  should roll boil well.
  • For the perfectly cooked kozhukattai, cook it on a medium heat until the balls float on top.
  • Cooling the jaggery syrup to room temperature and adding is an important step. Otherwise, milk may curdle.
  • Instead of cardamom powder you can use any other essence for flavouring like saffron. Even 1 pinch of edible camphor can be added at last for that divine flavour.
  • The sauce tends to get thicker, once it starts to cool down, so switch off the heat while the sauce is in running consistency.
  • If you feel the sauce is too thick later, then dilute it with little milk or water & reheat.