Thengapal Kozhukattai Recipe

Thengapal Kozhukattai - Rice dumplings in coconut milk

Ingredients:
1 cup rice flour
1 cup water
a pinch of salt
1 tsp oil
2 tsp ghee
1/2 of a large coconut (grated)
1 - 1 1/4 cups powdered jaggery
1/2 tsp cardamom powder
1 cup milk (opt)
a pinch of cooking camphor (optional)

Method:
1. Take rice flour.
2. To 1 cup water add salt and 1 tsp oil and set to boil. When it starts to boil, reduce the heat and add the rice flour gradually, stirring all the while. Use the stem of a ladle to do this. When a dough has been formed, take the vessel off fire and if it appears too dry, sprinkle some water, cover, set aside.
3. When the dough is sufficiently cooled, make marble sized balls and steam cook for 8-10 min or as required.
4. Take first, second and third milk of coconut. To jaggery add third milk and boil until dissolved. Add second milk and kozhakattais a little at a time till all of it has been used up - do not put them all together as they will form a mass. Add ghee, stir for 1-2 minutes.
5. Remove from fire, add first milk, cardamom powder and camphor. Mix lightly. If desired, ordinary milk and some fried nuts may be added just before serving.