Paal Kozhukattai

Heat the rice flour in a kadai until it’s hot to the touch.

Boil two cups of water with a bit of salt and pour this over the hot rice flour. Stir the mixture with a wooden spoon until it cools enough to handle, then knead it into a dough.

In a thick-bottomed vessel, bring four cups of water to a boil.

Take lemon-sized portions of the dough and press them through a Murukku Press (Acchu) directly into the boiling water. Allow each batch to cook for three to four minutes without stirring initially. After they firm up, you can gently stir.

Continue this process with the remaining dough, pressing small batches into the boiling water and allowing them to cook.

After all the dough has been used, add milk to the vessel and let it simmer for an additional five minutes.

Separately, mix ¼ cup of water with jaggery powder and bring it to a boil until the jaggery completely melts. Remove from the heat and strain the liquid.

Pour the strained jaggery over the cooked kozhukattai in the vessel, stirring gently to combine. Once well mixed, sprinkle in cardamom powder and coconut gratings, stirring well.

Remove from heat. The mixture will thicken as it cools. Serve once it’s set and enjoy this traditional sweet treat.