Chettinad Paal Kozhukattai / Sweet Rice Dumplings in Coconut Milk

Boil 1 1/2 cups of water with a pinch of salt and ghee.

Once it comes to a boil, reduce the heat and slowly add 1 cup of rice flour.

Stir continuously to avoid lumps and mix until it forms a smooth dough. Turn off the heat, cover, and let it cool slightly.

Once warm, knead it into a smooth dough. If it's too dry, wet your hands and knead again.

Pinch small portions of the dough and roll them into small marble-sized balls. Keep them covered with a wet cloth to avoid drying out.

Boil 2 1/2 cups of thin coconut milk in a deep pan or kadai.

Once it starts to boil, gently drop in the rice balls.

Let them boil, stirring occasionally and gently to prevent sticking or breaking.

Cook until the balls turn slightly glossy, which takes around 10-12 minutes.

In a separate pan, boil jaggery along with 3 tablespoons of water over low heat.

Once melted, strain to remove impurities and set aside.

Once the kozhukattai are cooked in the thin coconut milk, add the strained jaggery syrup.

Mix well and let it simmer for 3-4 minutes on low flame.

Add 1/2 cup of thick coconut milk and cardamom powder.

Stir gently for 1 minutes. Do not boil after adding thick coconut milk as it will curdle.

Finally, drizzle some ghee for extra flavor and richness.

Turn off the flame. Tasty chettinad style paal kozhukattai is ready.