Karupatti paal kozhukattai

Ingredients

  • Karupatti or palm sugar – 150 gm
  • Coconut milk – 150 ml (adjust according to your desired consistency)
  • Kozhukattai flour or raw rice flour – 1 cup (150 gm)
  • Cardamom powder or essence – for flavour
  • Ghee 1 teaspoon
  • Water – 2 cups

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Preparation Method

1. Boil two cups of water in a pan. Add 1 teaspoon of ghee to it.

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2. Add the kozhukattai flour when the water starts to boil and stir brisk.

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3. Your flour will absorb all water and it will leave the sides of the pan. It should not stick. This is the correct texture.

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4. At this stage transfer the dough to other container or plate.

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5. Make tiny balls from the dough.

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6. Boil some water and add the balls while water is boiling.

7. Allow it to cook for 2 to 3 minutes. Then drain the water. And keep the half cooked balls aside.

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8. Now add 1 cup of water to a pan. And add palm sugar to it. Let it dissolve. If you are using indian palm sugar, you filter at this stage and start to use. I used the palm sugar (gula melaka) which i get here in singapore and there is no need for the filtration.

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9. Let it boil for 2 minutes. Add cardamom essence. Then add the half cooked balls into the syrup. And let it cook for 3 to 4 minutes.

10. Add coconut milk to it. Let it boil for 1 to 2 minutes. The consistency of the syrup should be, not too thin and not too thick. At this stage switch off the flame and serve karupatti paal kozhukattai hot.

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🙂 🙂

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