Karupatti Thengai Paal Kozhukattai/Palm Jaggery, Coconut Milk Dumplings

Paal Kozhukattai is well known in Chettinad cuisine,its one of a traditional dish of Tamilnadu. This dish is prepared during festival as festive foods or else you can serve them for evening snacks. Some use jaggery for making this delightful dish while others use sugar, but my version is completely different from it. I used palm jaggery a natural sweetner in coconut milk which gives a mild gorgeous brown colour to this cute dumplings

Since this dish is prepared completely in coconut milk, i named this dish as karupatti thengapaal kozhukattais, which means Palm jaggery,coconut milk dumplings.Enjoy this dumplings bit warm and am sure you will love it thoroughly.I used freshly grounded rice batter for making my dumplings, you use very well the store bought ones too.

1cup Raw rice
2cups Water
Salt(a pinch)
1tsp Oil
3cups Coconut milk
1cup  Palm Jaggery sryup (can decrease or increase)
1tsp Cardamom powder

Soak the rice for 3hours with two cups of water, grind the rice with soaked water as fine paste.

Heat the oil in a non stick pan, pour the grounded rice batter,salt and cook in medium flame until the batter turns thick paste and its leaves the sides of the pan.

Make small balls from the thickened rice paste and keep aside..

Meanwhile bring boil the coconut milk and jaggery syrup together.

Add now the rolled balls to the boiling coconut milk-jaggery syrup, put the flame in simmer.

Cook for 10minutes once the cooked balls starts floating,put off the flame.

Add the cardamom powder, give a stir.

Serve warm or chilled.