![](https://rasoitime.com/wp-content/uploads/Halwai/pal-kozhukattai-bengali-style.jpg)
Ingredients:
• 1 glass – Rice flour (holds 250 ml of liquid)
• 1 pinch – salt
• 1 tsp – oil
• 2 cups – grated Coconut
• 2 cups – powdered Jaggery
• 1 litre – Milk
• 6 tbsp – Sugar
• Raisins, a few
• 1 pinch – Cardamom powder (optional)
Method:
- To make poornam (sweet filling):
- Melt jaggery in a cup of warm water and filter it.
- Mix the coconut and jaggery and cook in a thick bottom vessel, till it becomes a lump and starts leaving the sides of the vessel.
- A pinch of cardamom powder can be added to the above poornam if desired.
- To make kozhukattai dough:
- Boil one glass of water with a pinch of salt and a tsp of oil in a heavy vessel.
- Slowly add rice flour to the boiling water, stirring all the while.
- Cook the rice flour till all water is absorbed, switch off flame and cover with a lid.
- To prepare milk:
- Boil milk till it reduces to 3/4th the original volume.
- Make a paste with 1 tbsp rice flour and water, stir into the milk and boil for few more minutes.
- This will prevent the milk from curdling while adding sugar.
- Add sugar, cook for few more minutes, add cardamom powder and switch off flame.
- To make kozhukattai:
- Knead the cooked rice flour into a smooth dough.
- Take out a small portion, roll into very small bead sized balls and keep aside.
- This is for the traditional pal kozhukattais.
- From the main portion, pinch out a plum size of dough, and shape it into a cup. Coat your fingers with oil so that the dough does not stick.
- Place a tsp of poornam in the dough cup and gather the edges together sealing the poornam inside the shell.
- Flatten and press the gathered points, shape the kozhukattais into poornam filled flat balls.
- Steam the traditional kozhukattais as well as the poornam filed kozhukattais in the pressure cooker for 10 mins. Cool and serve.