Paal Kozhukattai

Method

1. 1

   Make rice flour dough: Mix 2 cups rice flour with 1 tsp salt. Add 1.5 cups boiling water gradually while stirring. Mix, then knead into a smooth soft dough when cool enough to handle.

2. 2

   Shape kozhukattai: Roll the dough into marble-sized smooth balls between your palms.

3. 3

   Make milk base: Heat 1.5 litres full-fat milk in a large wide pan. Bring to a boil.

4. 4

   Drop balls into milk: Gently drop the dough balls into the boiling milk. Stir gently to prevent sticking to the bottom.

5. 5

   Cook balls in milk: Cook on medium heat for 10-12 minutes until the dough balls are cooked through. They will float when done.

6. 6

   Add jaggery: Add half cup powdered jaggery to the milk. Stir continuously — jaggery can cause the milk to curdle if added suddenly. Add in stages.

7. 7

   Add coconut milk: Blend half cup fresh grated coconut and strain to get half cup thick coconut milk. Reduce heat to very low and add the coconut milk.

8. 8

   Add cardamom: Add half tsp cardamom powder and a pinch of dry ginger powder. Stir gently.

9. 9

   Fry garnish: In a small pan, heat 1 tbsp ghee. Fry 15 cashews until golden and add to the payasam.

10. 10

    Taste and serve: Adjust sweetness. Paal Kozhukattai should be creamy, milky and sweet with soft chewy dough balls. Serve warm or at room temperature.