Name: Paal Kozhakatai recipe by Vimala Sethuraman at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup rice flour; 2 cups jaggery; 1 cup grated coconut (fresh); Cardamom powder 1 tsp; Few cashew nuts fried in ghee; 3 to 4 strings saffron; 2 tsp rice soaked to grind with coconut

ABOUT Paal Kozhakatai RECIPE

A very authentic preparation from rice flour, jaggery and the most vital ingredient coconut.

Ingredients Serving: 4

1 cup rice flour
2 cups jaggery
1 cup grated coconut (fresh)
Cardamom powder 1 tsp
Few cashew nuts fried in ghee
3 to 4 strings saffron
2 tsp rice soaked to grind with coconut

Instructions

Prepare the dough with rice flour as you would do for modak. Cool and make into tiny beads (shape into small ball) set it aside
Take 2 cups of water, add the jaggery. Let it melt, when it boils, drop the tiny pellets of rice dough into the boiling jaggery. Let it boil for atleast 10 minutes. You will get a good fragrance and the raw smell of jaggery leaves.
Grind the coconut cardamom powder, saffron and soaked rice with water. Add this to the jaggery, let it cook for a few more minutes. The mixture turns semi fluid state. Put of the gas, garnish with roasted cashew nut bits.

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