Saturday, October 31, 2015

Mani Kozhakattai | Paal Kozhakattai | Steamed Rice Dumplings in Sweet Vegan Sauce |How to make Mani Kozhakattai | Special Festival Recipe

Mani Kozhakattai | Paal Kozhakattai

Hi Supermoms,

‘Payasam’ or Kheer/pudding is made during all festivals or special days at home. Today I
am sharing my favourite among the various Indian puddings popularly known as the ‘Paal
Kozhukattai’ . This is an authentic Chettinad Recipe. Every household has it’s own version
of making this delicious pudding. Adding coconut milk enhances the taste and the richness
of this dish. It reminds for me of the yummy ‘Mani Kozhukattais’ that my grandma used to
make. ‘Mani Kozhakkatai’ literally translates into ‘ Pearl Dumplings’. I make this dish
during the Ganesh Chaturthi and Navratri festivals.

I have so much of food memories from my childhood. Any festival at my grandma's place is incomplete without this tasty 'Mani Kozhakattai'. Grinding the uncooked rice to make the pearl like dumplings is the key to making this yummy pudding.

I am so happy to share this Chettinad Speciality Recipe with you all. 

Mani Kozhakattai | Paal Kozhakattai :

Preparation time: 2 hours
Cooking time: 25 minutes
Serves: 4
Vessels Required: small tart pans/ muffin molds
1 Cup = 250 ml


1/2 Cup Raw Rice
1/4 Cup Jaggery
200 ml Coconut Milk
1/4 teaspoon freshly powdered cardamom
1 tablespoon of Sesame oil
1 teaspoon Ghee/Clarified Butter
A pinch of salt
4-5 Saffron strands for garnish


1. Soak raw rice for 2 hours.
2. Grind it to a smooth batter using water. Batter consistency should be thin.
3. Add a pinch of salt and a tablespoon of oil to the batter.
4. Transfer the batter to a heavy bottom pan and let it cook in medium flame.
5. Keep stirring the batter as it cooks.
6. It will take around 5-7 minutes for the batter to turn into a soft dough.
7. Switch off the flame. When the dough is bearable to touch, grease your hands and roll small
pearl sized balls.
8. Steam the pearls for 10 minutes. Let it cool.
9. Melt Jaggery in 1/4 cup water and remove impurities.
10. Heat a pan with Ghee and add the Jaggery water. Let it come to a boil.
11. Add the cardamom powder and the steamed pearls. Let it boil together for another minute.
12. Switch off and add fresh/canned coconut milk.
13. Stir and serve hot .You can garnish with roasted nuts or saffron strands.

Mani Kozhakattai | Paal Kozhakattai

Chef Tips:
1. To check the batter consistency, place a ladle in the batter and when you turn it, you will find
only a light batter coating.
2. Adding oil to the batter makes it easier to shape the marbles.
3. Using a non-stick pan to cook the batter makes it mess free.
4. Before steaming the pearls, do grease the steamer .
5. Switching off the gas before you add the coconut milk is to prevent the curdling of the milk.
6. You can heat the Payasam before you serve. Make sure to keep stirring while you heat it up.
7. This Payasam is delicious even without any garnish.
8. You can soak the saffron strands in warm milk for 15 minutes before you add it to the
9. If you are using organic Jaggery there is no need to filter it.
10. You can also use Almond milk or Soy milk as other vegan options.
11. You can roll it into marbles too.

Wishing you all a Joyous Festival and Happy Cooking !

With Love,


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