Paal (Milk) Kozhukattai can be prepared in different methods.This one is from Thanjavur I can say because long back when I went to my aunts place in Thanjavur and I had this Paal Kozhukattai in one of my aunts friends place. This kozhukattai is prepared in the evening and served on banana leaf.and I never eat payasam s in a banana leaf so you can imagine my struggle
Rice flour – 1 cup
Powdered jaggery – 1/2 cup
Milk – 1 cup
grated coconut – ½ cup
Cardamom Powder – ½ teaspoon
Boil two cups of water along with 1 tea sp ghee or oil flour and mix well using a wooden spoon.
When it is hot enough to touch, make a dough, khend well,like chapati dough.
In a other pan boil water about 3-4 cups and bring to a full boil then keep the flame low
now keep a small ball in a muruku press and press the dough like murukus in to the boiling water press one circle first and cook for few min. then press the other(use medium holes disc.).
If you keep 3-4 min. time between 2 circles this prevents sticking Do not stir until it is cooked.
Then gently stir. Again take little dough and press on the same boiling water. Allow to cook again.
And do the same process till you finish all the dough.
Now boil milk in a other pan and add this milk to kozhukattai and cook for 5 more min.
Add water to the jaggery powder and bring to a boil, when jaggery is completely melted then take out from the heat and strain it. and add this syrup to kozhukattai mix well and switch off the heat.
Mix well and add cardamom powder and grated coconut mix well.
It will become thick when it is cooled
Insted of normal milk you can use coconut milk also for this.