This dessert is perfect for any occasions
Rice flour(Ari podi) –
Roasted cashews(optional) –
to 1 cup of
and bring to a boil.
Add the hot
to the rice flour and and mix with your hand or wooden spoon.
Mix the flour and make it into a balls which can be as tiny as peas or gooseberry sized.
:- The flour should not stick to your fingers.
Boil 2 cups of
in a wide thick bottomed vessel.
is boiling, add the flour balls directly into the
and stir after 3 mins.
After 5 mins of boiling the rice flour balls, add 1 cup of boiled
to this and stir thoroughly.
and check for sweetness.
:- If it`s needed, you can add more accdgly.
Reduce the heat to medium and allow the pal kozhukkati to boil for atleast 20 mins.
Stir every couple of mins to avoid sticking at the bottom.
Finally, when its thick to a certain level, add the shredded
and mix well.
Allow it to cool before serving.
:- Remeber that the pal kozhukattai will become more thick, when its cooled. If you want more watery, you can add some hot
:- When you mix the flour with salted hot
, the consistency should be the same as we do for kozhukattai or Idiyappam.