Paal Kozhukattai

Ingredients

• Rice flour - 1 cup

• Salt - a pinch

• Water - 1.5 cups

• Jaggery - ¾ cup (or according to taste)

• Powdered Cardamom - 1 tsp

• Coconut milk - ¼ cup (I used Thai Kitchen Lite coconut milk)

Directions:

1. Heat shaved jaggery with immerse level water. Once the jaggery is dissolved. Turn off the heat and filter it for removing impurities. Keep it aside

2. Dry roast rice flour for few mins. (This will yield very soft kozhukattais)

3. Add pinch of salt to rice flour and mix well. Add needed amount of boiling water to make dough consistency of the rice flour

4. Let is cool for few mins. Then apply ghee to your palms and make small cylindrical or ball shapes of kozhukattais with the dough

5. Reserve a 2 tbsp of dough and mix this with water. This needs to be added later so that it can give the thickness

6. Heat 1.5 cups of water. When it comes to rolling boil add the small cylindrical or balls shapes to the water. Do not use the laddle for 5 to 6 mins as the balls may dissolve. Then stir cautiously

7. Once the kozhukattai’s are cooked, add filtered jaggery water and let it boil for another 5 to 6 mins

8. Turn off the heat, add powdered cardamom and coconut milk

9. Serve hot or cold