- 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
1. Boil two cups of water in a pan. Add 1 teaspoon of ghee to it.
2. Add the kozhukattai flour when the water starts to boil and stir brisk.
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.
4. At this stage transfer the dough to other container or plate.
5. Make tiny balls from the dough.
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.
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.
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.