Ragi Paal Kozhukattai | Finger Millet Paal Kozhukattai Recipe | 100% Ragi, No Milk | Soft & Healthy Ragi Recipe
How to make Ragi Paal Kozhukattai | Finger Millet Paal Kozhukattai | Paal Kozhukattai recipe | 100% Ragi & Jaggery Paal Kozhukattai recipe with detailed snaps & step-by-step procedure.
What's up, Guys? Preparing the traditional Paal Kozhukattai recipe is bliss. Making the healthier version of Paal Kozhukattai is more than just bliss. The dusky beauty 'Ragi' would do some magic in the recipe that would end up in the dawn of the most delicious and yummilicious 'Ragi Paal Kozhukattai' recipe.
Finger Millet or Ragi is a goodness-lending millet that is loaded with Iron, Calcium, Magnesium, Fibre, and Protein. Since there are myriad ways to add Ragi to our daily diet, Ragi Paal Kozhukattai is one such delicacy that wins everybody's palate & mind with its distinct taste & healthiness.
Health Benefits of Ragi/Finger Millet:
- Stress-Burster and Immunity Booster.
- Reduces appetite and aids good digestive health.
- Strengthen bones, teeth and nails.
- Increases Hemoglobin level.
- Helps maintain blood sugar levels.
If you look for Ragi-based recipes, I suggest exploring a few of my Ragi recipes:
What is Paal Kozhukattai?
Paal Kozhukattai is a traditional South-Indian dessert prepared by cooking soft dumplings in a milk-based or coconut milk-based gooey syrup. Usually, Paal Kozhukattai is prepared using Rice Flour and is offered to God during a festive occasion like Ganesh Chaturthi. Having said that, it can be prepared anytime and enjoyed without bounds.
Ragi Paal Kozhukattai:
Ragi Paal Kozhukattai is usually prepared with mix of Ragi & Rice flour. My version of Ragi Paal Kozhukattai is a result of experimenting with 100% Ragi flour in the recipe. The result was so tempting with delicious & tender Ragi dumplings, then & there in the yummy & gooey jaggery syrup.
What's so Special in the recipe:
'Paal' means milk, and the name 'Paal Kozhukattai' is the result of cooking small dumplings (Kozhukattai) in milk (or coconut milk). In our recipe, we use 'no milk', not even any plant-based milk.
The dumplings would go into the boiling water which is then flavoured with coconut gratings & cardamom, and sweetened with Jaggery.
Unlike the usual recipe, we use 100% Ragi in our recipe. For both dumplings and syrup, only Ragi flour is used.
Soft Ragi Dumplings:
As we cook Ragi flour in the hot water and rest it for a while, the resulting Ragi dumplings would be so tender, perfect to eat along with the Ragi-based Jaggery syrup.
So, the wonderful Ragi Paal Kozhukattai recipe that uses 'no milk' and '100% Ragi' is here just for you. Before proceeding further, let's discuss what to do and what not to do in the recipe to attain the perfect taste ad texture.
Dos and Don'ts:
- Mix the Ragi flour with the hot water, and rest it for a while. The rested flour should be kneaded into a very soft dough to get the very tender Ragi dumplings.
- Do not add the Ragi dumplings to the water before it starts showing off a rolling boil. The dumplings may get a chance to dissolve. So, always add them to the boiling water.
- Never forget to reserve at least half a cup of kneaded Ragi dough. The kneaded dough when dissolved and added to the syrup would get thickened to form the gooey base for the Ragi Paal Kozhukattai.
- Once cooled, the syrup would thicken a bit more. So, turn off the flame once the syrup transforms from a very runny liquid into a thick runny liquid.
- If the syrup looks very thin and runny even after adding the dissolved dough, dissolve some rice flour in the water, and add it into the boiling syrup to attain the right gooey consistency.
- I have added filtered thick jaggery syrup. It is always advisable to filter the jaggery syrup before you add it.
The Ragi Paal Kozhukattai can be stored in the refrigerator, and consumed for 2 to 3 days.
Have you tried this recipe?
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Soft & tender Ragi dumplings made with 100% Ragi flour are cooked in a gooey Ragi-based Jaggery syrup and flavoured with coconut gratings & cardamom.
Ragi Paal Kozhukattai
- Ragi flour - 2 cups
- Water - 2 cups
- Salt - a pinch
- Ghee - 1 tsp
For Making Ragi Paal Kozhukattai:
- Water - 5 cups + 1 cup (to dissolve the dough)
- Ghee - 1 tsp
- Jaggery syrup - 1 cup
- Grated coconut - 1/2 cup
- Cardamom powder - 1/4 tsp
- Take 2 cups of water in a pan.
- Add a little salt, and ghee to it.
- Bring the water to a boil.
- Add 2 cups of Ragi flour to the boiling water.
- Spread the flour, and turn off the flame.
- Mix well, close with a lid, and let the mixture rest for 5 minutes.
- After 5 minutes, open the lid, sprinkle some water, and knead the mixture into a very soft dough.
- With the greased hands, roll the dough into many small-sized Ragi dumplings.
- To a wide pan, add 5 cups of water.
- Add a little ghee, and bring it to a rolling boil.
- Add the prepared Ragi dumplings into the hot boiling water.
- After a minute, gently mix, and allow the dumplings to get cooked for 2 minutes.
- Now, add the filtered jaggery syrup, and mix well.
- Add the coconut gratings, and cardamom powder.
- Dissolve half a cup of kneaded dough in a cup of water, and add it to the pan.
- Stir occasionally, and in another 5 minutes, the syrup would thicken.
- Turn off the flame, and serve the Ragi Paal Kozhukattai hot or warm.
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Step-by-Step Procedure with Pictures
How to Make?
Making Ragi Dough:
- Take 2 cups of water in a pan.
- Add a pinch of salt.
- Also, add a teaspoon of ghee.
- Bring the water to a boil.
- Add 2 cups of ragi flour to the boiling water.
- Spread the flour with a spatula.
- Turn off the flame.
- Mix the ragi flour with water.
- Close with a lid, and rest the mixture for 5 minutes.
- Transfer the mixture to a bowl after 5 minutes.
- Sprinkle little water over the mixture.
- Knead the mixture very well into a soft and smooth dough.
- Grease the hands with a little ghee. Pinch a little portion from the dough, and roll it into a small ball. Make as many balls as possible leaving half a cup of dough aside to dissolve into the syrup.
- The small Ragi dumplings are ready now!
Making Ragi Paal Kozhukattai:
- Take 5 cups of water in a pan.
- Add a teaspoon of ghee to the water.
- Bring the water to a rolling boil.
- Add the prepared ragi dumplings to the boiling water.
- Do not disturb the dumplings for a minute. Gently mix the dumplings after a minute.
- Allow the Ragi dumplings to get cooked for 2 minutes.
- Now, add a cup of filtered jaggery syrup.
- Mix well so that the jaggery gets dissolved.
- Add the freshly grated coconut to the syrup.
- Flavour the syrup with cardamom powder.
- Take the reserved half a cup of kneaded dough. Add a cup of water to it. Dissolve the dough completely in the water.
- Add the dissolved dough to the syrup.
- Mix well, and allow it to cook for 5 minutes.
- Stir occasionally to prevent the syrup from sticking to the bottom.
- The syrup would start to thicken and attain the thick runny liquid consistency.
- Turn off the flame, and serve hot or warm.
- Once cooled, the syrup would thicken a bit more. So, turn off the flame once the thick runny consistency is achieved.
- If the syrup is too runny, dissolve some rice flour in the water, and add it to the syrup.
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