PAL KOZHUKATTAI WITH COCONUT MILK

Prep time - under 20 mins

Cook time - under 25 mins

Pal Kozhukattai

Ingredients:

For Rice Balls

• Parboiled rice – 1 cup
• Salt a pinch
• Ghee – 4 tsp

Sweet Sauce

• Jageery – 1 cup
• Thin coconut milk – 1.5 cup
• Thick coconut milk – 1.5 cup
• Edible Camphor – a pinch (As you wish)
• Cardamom Powder – ½ tsp

Preparation:

After washing rice, let it soak for 2 hours. Then grind it to make a fine paste adding little water and add salt to taste. Rinse the mixer with little water and add to it.

Melt Jaggery (jaggery is made up of sugarcane) adding 4 tbsp of water in low heat. Once it melts then switch off the flame and then filter it to remove any impurities.

Method:

• Take a non-stick pan and pour the batter, melted ghee and hit the pan in medium flame. Keep stirring the rice batter continuously to avoid formation of lumps until it starts to leave the sides of the pan then switch off the flame.
• Now grease your hands with some ghee and knead it to soft flexible dough (keep the dough covered with a wet cloth to prevent it from drying). The dough will not stick to your hands.
• Make small balls out of it and keep it ready. If the balls are so big, they will take more time to get cooked and so remember make all the balls sized small.
• Now boil 1 cup of the coconut milk, reduce the flame when it starts boiling and add the balls gently and carefully. The balls should be absorbed in the thin coconut milk. If not then add more thin coconut milk then after 5 minutes stir gently and cook in medium low flame for 5 minutes or until done. After that balls colour become change and start coming the surface when they are cook. Now you can checked or taste the balls.
• Now add the thick jaggery water, edible camphor cardamom powder and continue cook for a few more minutes until becomes slightly thick and saucy.
• Now add thick coconut milk and stir and then turn off the heat. It will thicken when its cools down.