Paruthi paal is a famous and special drink in South India, especially Madurai. Madurai is famous for jigarthanda and this paruthi paal. Paruthi means cotton and Paal is milk. You can see people selling this paruthi paal in cycle in the morning. But I never had a chance to taste it. My cousin sister who studied in Madurai insisted me to try this healthy and tasty recipe.
You can ask me how healthy? It is rich in proteins, fat and dietary fibers. It is best remedy for cold and cough, it cools the body and very good for nursing mother. Also it is very good alternative for cow’s milk so can be had by people having lactose intolerance.
You can get this cotton seeds in any cattle feed shops. Do try it in this summer and beat the heat. You may like similar recipes here:
- Madurai jigarthanda
- Badam pisin sharbat
- Badam milk
- Gulkand badam pisin lassi
- Thandai / spiced milk
- Turmeric golden milk
I have uploaded the video recipe of paruthi paal below. Subscribe to my YouTube channel for more video recipes.
Soaking time : overnight
Cooking time : 30 minutes
No. Of serving : 10 glasses
- Cotton seeds – 200 gms (approx 2 cups)
- Jaggery – 1 and 1/2 cup
- Cardamom – 4
- Coconut milk – 1 cup
- Grated coconut – 1/2 cup (optional)
- Dry ginger powder – 1/4 tsp
- Rice flour – 2 tsp
1. Wash the cotton seeds well in water for 4-5 times and remove the stuck cotton.
2. Soak it in water overnight or atleast 6 hours.
3. Next day, wash the cotton seeds again and add it to blender. Add a cup of water and grind it.
4. Place a muslin cloth over a wide bowl and pour the grounded mixture to filter the cotton milk.
5. Add the filtered cotton seed mixture into a blender again, add water and grind it for the second time. Filter to extract the second milk.
6. Add all the extracted cotton milk to a wide pan and place it in medium flame.
7. Meanwhile add some grated coconut to the blender and grind it to extract the coconut milk. Keep aside.
8. Once the cotton milk comes to boil, reduce the flame. Take rice flour in a bowl, add water and dissolve it without lumps.
9. Pour the dissolved rice flour into the cotton milk and stir well.
10. Add jaggery, crushed cardamom and dry ginger powder to it. Stir and cook for 10-15 minutes in low flame.
11. Once it becomes little thick, finally add coconut milk, stir well and remove from flame. Add grated coconut and mix.
12. The healthy and tasty paruthi paal is ready.
You can serve it hot or cold. I prefer having it chilled by refrigerating.