PAAL KOZHUKATTAI

This is one of the very popular Chettinadu dessert prepared with  coconut milk and jaggery. This can be done using sugar instead of jaggery, but authentically it is done using jaggery. 

• Kozhukattai

INGREDIENTS:

Raw rice flour - 1 cup

Grated Jaggery - 3/4 cup

Milk - 1 cup

Water - 1 cup

Thick coconut milk - 1/2 cup

Thin coconut milk  - 2 cups

Ghee - 1 tsp

Cardamom powder - 1/2 tsp

Oil - for greasing

Salt - a pinch

METHOD:

1. Add rice flour in a bowl along with ghee and salt. Boil water and milk together in a pan.

2. When it starts boiling, add little by little to the rice flour and mix with a spoon.

3. Make a small ball using the flour to check for consistency. If it is perfect, close the rice flour with a lid.

4. After a few minutes, knead the rice flour to a smooth dough. Grease hands if needed.

5. Prepare small balls and keep aside.

6. In a thick pan, add thin coconut milk and allow to boil.

7. When it starts boiling, add the balls, do not mix.

8. After some time, the balls will get cooked, turn glossy and float on top. 

9. Check whether it is cooked well and add powdered jaggery.

10. Mix well and add cardamom powder. Boil in medium flame for few minutes.

11. It will start to thicken and the balls would have absorbed sweetness.

12. Switch off the flame and add thick coconut milk and mix well. Close with a lid for few minutes.

13. Tasty Paal Kozhukattai is ready to be served warm.

Note:

• There are chances of curdling while using coconut milk. 
• Milk can be used instead for cooking the rice balls and coconut milk can be added at the end.
• A tsp of rice flour can be mixed with little water and added to give thickness.