Soak the rice in water for 30 mins. Grind the rice in mixer to a fine paste.
Take the ground flour in a heavy bottomed pan, along with milk, gingelly oil and pinch of salt and keep the flame in low and stir continuously.
The ground flour will slowly become thick in consistency and will become like a chapati dough. This is the correct consistency and switch off the flame.
Make Sundakaai(Turkey Berry) size small balls out of the rice dough as shown in the video. Around 35-40 balls will come for 1 cup of rice
In another sauce pan, bring jaggery to boil. When the jaggery gets completely dissolved, keep the jaggery juice aside
In another heavy bottomed pan, add the thin coconut milk and bring it to boil
Then gently drop the rolled rice dough balls. Keep in medium flame and cook the kozhukattai balls for 5-6 minutes. The cooked kozhukattai balls will be pale white and starts to float on the top of the thin coconut milk mixtur
Then strain the jaggery juice and stir well to combine the coconut milk and jaggery. Add cardamom powder and stir gently
Add thick coconut milk and switch off the flame
The delicious Paal Kzohuttai is ready to serve!