Paal Kozhukattai

1. 1
   boil · ~4 min

   Boil water for the dumpling dough.

   Heat 1 cup water with salt in a pan until it comes to a boil.

   TIPKeep the heat low once it boils so the dough cooks evenly without turning lumpy.
2. 2
   mix · ~7 min

   Make the rice flour dough.

   1.Lower the heat and add the rice flour to the hot water.

   2.Stir quickly with a spoon until it comes together.

   3.Cook for 1 to 2 minutes until the flour loses its raw look.

   4.Take it off the heat and cover for 5 minutes.
3. 3
   rest · ~5 min

   Cool the dough slightly.

   Let the dough cool until warm enough to handle comfortably.

4. 4
   prep · ~10 min

   Shape the kozhukattai.

   1.Grease your palms lightly with ghee.

   2.Pinch off tiny portions of dough.

   3.Roll each one into a smooth small ball.

   4.Keep the shaped dumplings covered so they do not dry out.

   TIPMake the balls small and even so they cook at the same rate.
5. 5
   boil · ~6 min

   Make the jaggery syrup.

   1.Heat the jaggery with 1/2 cup water in a pan.

   2.Stir until the jaggery melts fully.

   3.Strain if needed to remove any grit.

   4.Return the syrup to the pan.
6. 6
   simmer · ~10 min

   Cook the dumplings in the syrup.

   1.Bring the jaggery syrup to a gentle simmer.

   2.Add the shaped rice dumplings carefully.

   3.Cook on low heat until they turn glossy and float lightly, about 8 to 10 minutes.

   4.Stir gently once or twice so they do not stick.

   TIPDo not boil hard after adding the dumplings or they may break.
7. 7
   simmer · ~8 min

   Heat the milk separately.

   In another pan, heat the milk and let it come to a gentle simmer. Do not let it reduce too much.

8. 8
   mix · ~4 min

   Combine the milk and dumplings.

   1.Lower the heat under both pans.

   2.Add the warm milk gradually to the cooked dumplings and syrup.

   3.Mix gently until combined.

   4.Add cardamom powder and chopped coconut.

   TIPKeep the heat low when adding milk so it stays smooth and does not split.
9. 9
   simmer · ~4 min

   Simmer briefly and finish the dessert.

   Simmer for 3 to 4 minutes so the flavors come together, then turn off the heat.

10. 10
    serve

    Serve Paal Kozhukattai warm or at room temperature.

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