Ingredients:

• Rice Flour – 1 cup
• Jaggery – 2.5 cups
• Coconut – 3 cups

Method:

1. Mix 1 cup jaggery with 1 cup of water and boil it with 1 tsp ghee.
2. Add rice flour and stir it till it becomes thick enough to make small balls.
3. Add the balls and heat it along with the second coconut milk (recipe given below). Add the remaining 1.5 cups of jaggery into it. Simmer until it melts.
4. Add the first coconut milk. When the milk gets thicker, remove it from the stove, and add cashews and almonds to the milk kozhakattai. Serve.
5. For coconut milk:
6. Grind coconut with a little water and cardamom.
7. Squeeze out the milk – this is the first milk.
8. Grind the coconut again with a little water and squeeze out the milk again. This is the second milk.

Recipe courtesy of Sify Bawarchi