பால் கொழுக்கட்டை/Chettinad pal kolukattai/Chettinad paal kozukattai/paal kozukattai

Ingredients
For the Dough
1Cup Rice Flour
Water as needed
Salt As Required

For the Jaggery Syrup
1/2 Cup Jaggery
1/4 Cup Water

For the Milk Sauce
1 Cup Milk
1 Cup Coconut Milk
1 tsp Cardamom powder
1 tbsp rice flour water

Method:

1. Measure and keep all the ingredients ready.

2. Add powdered jaggery and water in a pan. Heat till bubbles appear, no string consistency is required. Strain it through a metal filter to remove the impurities then keep it aside.

3. Pour 1/2 cup of water and let it roll boil keep aside. In a big bowl add the rice flour and slowly add boiling water, required salt and mix it well till it reaches the dough consistency, it should be smooth without any lumps.

4. Add little oil to the dough and also grease your hands too. Pinch a small portion of the dough and roll it into balls, Make very small balls, so it gets cooked soon.

5. In idli kadai place the balls cover and cook it for 10 minutes on low flame. Once done keep it aside.

6. Pour 1 cup of milk in a heavy bottomed pan. Once starts to boil. pour 1 cup of coconut milk mix it well. Add cardamom powder, and rice flour water (means 1 tbsp rice flour + 1 tbsp water mix well) this water gives to more thickness to the milk, then add jaggery syrup mix it well. simmer the flame and drop the boiled kolukattai carefully.

7. Cook it 10 minutes on low flame. Once it is fully cooked that is soft. switch of the flame.

8.Our tastiest pal kolukattai is ready to eat!!!!!!