How to make Pal Kozhukattai
Prep time – under 15 mins
Cook time – under 30 mins
Serves – 2
For Rice balls
Parboiled rice – 1/2 cup
Salt a pinch
Ghee – 2 tsp
Jaggery – 3/4 cup
Thin coconut milk – 1 cup
Thick coconut milk – 1/2 cup
Cardamom powder – 1/4 tsp
Edible camphor – a pinch (optional)
Wash and soak rice for 2 hours. Grind it to a fine paste adding little water and a pinch of salt. Rinse the mixie with little water and add to it.
Make small balls like seedai out of it and keep it ready.(that’s a close up shot of the ball, so it appears big).If the ball are big, they will take more time to get cooked and they will taste bland in the dish. So make small sized balls.
Enjoy pal kozhukattai warm or cold!!
More Kozhukattai Recipes
Vella Kozhukattai (with coconut jaggery filling)
Sweet Kozhukattai (with kadalai paruppu, jaggery filling)
Uppu Kozhukkatai (with ulundu filling)