Paal Kozhukattai

Method

1. 1

   To make the jaggery syrup, add water, jaggery to a pan and bring the water to a boil and simmer until all the jaggery is melted.

   JaggeryWater

2. 2

   Once this cools down, pass it through a metal strainer to strain all the impurities. Let the jaggery cool.

3. 3

   To make the dough balls, add water and milk to a pan and bring it to a boil. Add salt and rice flour. Keep stirring until a smooth, lump-free dough is formed. Add Ghee.

   WaterSaltGheeMilkRice Flour

4. 4

   Remove from the heat and let it cool. Grease your hands with little ghee and make small dough balls from the prepared dough.

5. 5

   Grind the coconut with water, filter and extract coconut milk.

   CoconutWater

6. 6

   To make the milk sauce, heat a pan, add milk and water, bring it to a boil. Add the prepared dough balls to the pan.

   WaterMilk

7. 7

   Once the dough balls are cooked, they will float to the surface.

8. 8

   Add the jaggery and continue to cook for 2-3 minutes.

9. 9

   Add the coconut milk, cardamom powder and switch off the flame.

   Cardamom Powder

10. 10

    Add grated coconut mix well and remove from the heat. Serve it as a dessert with lunch or evening snack.

    Coconut (Grated)