Raw rice - 1 cup Coconut - 1 cup Jaggery - ¾ cup (can increase or decrease according to taste) Ghee - 1 tbsp Salt - a pinch Cardamom - 1 tsp Pachai karpooram - 2,3 granules ( edible camphor ) Wash & soak rice in 1 cup of water for 2 hrs & grind very fine adding 1 tbsp jaggery, a tiny pinch of salt & the soaked water to a fine paste. Mix with 1 more cup of water. Heat ghee in a kadai, add paste & stir well till it forms a mass. Cool, knead thoroughly & roll into very small balls. In a broad vessel boil 4-5 cups of water. When the water is boiling vigorously add 7,8 balls at a time. The water should be continuously boiling on a medium flame. When the first set of balls start floating, it means they are cooked ( do not remove them), now add another batch. If the water becomes less, add some boiling water. Continue cooking in batches till all the balls start floating & are cooked. In the meanwhile take the first extract from coconut by adding 1 cup warm water & the second extract by adding ½ cup warm water. Heat ½ cup of water & jaggery in a vessel on a low fire till jaggery dissolves. Boil till it becomes syrupy.

Immediately strain & add to the boiling balls (now they should be completely floating). When the mixture boil after blending with jaggery, add the second extract. Simmer for a few mts & add cardamom powder, pachai karpooram & switch off. Add the first coconut extract & mix well. The end product must have sauce consistency.

Well ...Sumathi recipe is done with jaggery..while we do with sugar..

Simple process wat we follow

Arisi mavu - 1 cup

Sugar- as per taste

coconut milk - 1st and 2nd milk - 1 cup each

coconut scraps - little

cardomom - 2 or 3

salt to taste,saffron strands,ghee

Procedure :

Bring 1 cup of water to boil..add the arisi mavu with salt..stir continously without making lumps....Nalla maavu getiyanadaney..u can stop the stove...make balls of small size like rasagulla....Keep them in idli stand and cook for 5 min

now boil the second coconut milk,sugar and on boiling add these balls....konja nerathulaye vendhudum...may be in 5 min...add the cardomom,first milk and one spoon ghee and some saffron strands and put off...after adding first milk immediately put off the stove..dont boil.

 wow great!!.. have all ingredients at home now..

evening snack today!

Hmm Nisha..I feel this one is better always..adhuvum indha rainy season la..hotty hotta sapta super...

nice receipe, i had with jaggery only, with sugar need to give a try.

i too do the same as velvizhi's,but instead of coconut milk i use aavin milk..

Thanks for giving idea on preparing the Paal kozhukattai