Chettinad Thengai Paal Kozhukattai | செட்டிநாடு தேங்காய் பால் கொழுக்கட்டை | Coconut Milk Rice Flour Balls Sweetened Kozhukattai

Ingredients :

Raw Rice Flour / Pachai Arisi Maavu - 1 cup + 1 tbsp Coconut Milk - 1 cup (first extract) Coconut Milk - 2 cup (Second extract) Jaggery - 1 cup Cardamom - 3 pod (crushed or powder) Water - 1 cup + 1/2 cup Ghee - 1 tbsp Cashew-nuts - 10 no Raisins - 10 no Salt - 2 pinch

Method :

Steps To Make Chettinad Paal Kozhukattai Dough : Boil one cup of water with salt. Combine the rice flour with boiling water (+ or -) in a bowl and knead into soft dough. (Image 1) Make half inch balls and keep aside. (Image 2)

Steps To Make Chettinad Paal Kozhukattai : Boil the second extracted coconut milk. Add rice flour ball, after few seconds it comes up to the surface and then cook for 5min in medium flame, stirring occasionally (Image 3, don't stir before the rice balls comes up to the surface).

Meantime, dissolve the jaggery in a half a cup of boiling water and keep aside. (Image 4 & 5) Also ghee roast the cashew-nuts and raisins and keep aside. (Image 6)

Then Filter the jaggery syrup directly into the boiling kozhukkatai mixture, mix well and cook for about 5min in medium flame. (Image 7) To thicken the coconut milk kozhukkatai mixture, dissolve a tablespoon of rice flour with little water and pour it, cook for another 2 minute. (Image 8) Add cardamom powder, mix well and remove from the flame. (Image 9)

Pour first extracted coconut milk and mix well. (Image 10 & 11) Finally add in ghee roasted cashew-nuts and rasins, mix well and ready to serve.

Serving Suggestion : Serve hot or chill with Crispy Butter Murukku.