Milk pudding recipe

Step 1: To begin with the Paal Kozhukatai Recipe, In a pan add jaggery and add a little water just enough to cover the jaggery in the pan

Step 2: Bring it to boil

Step 3: Take it off from the stove and let it cool a little

Step 4: Filter to remove any impurities in jaggery, keep aside

Step 5: In a nonstick pan add sieved rice flour, 1 cup milk, salt and water (as required) and whisk all together to get a lump-free, creamy consistency mix

Step 6: Now place the pan on a stove and cook on low flame with constant stirring until the rice mix turns thick and start leaving the sides of the pan

Step 7: You can add 1 teaspoon ghee to the pan to gather all the mix together

Step 8: Remove the thick rice paste onto a plate and let it cool for 2 to 3 minutes

Step 9: Grease your palm with ghee and pinch a tiny portion of the rice paste and roll into balls

Step 10: Repeat this for all the paste

Step 11: Keep the rolled kozhukattai covered with damp cloth to prevent it from drying

Step 12: In another pan, heat 1 cup milk and 1 cup water

Step 13: Bring it to boil

Step 14: Add the kozhukattai balls into the boiling milk

Step 15: Let it cook for 2 to 3 minutes

Step 16: Very gently stir to prevent the balls from sticking to the bottom

Step 17: Once kozhukattai is cooked, it will float on top

Step 18: Now add filtered jaggery syrup, cardamom powder and give a gentle stir again

Step 19: Cover and boil for another 3 minutes

Step 20: Add coconut milk and give it a mix

Step 21: Wait for a minute and turn off flame

Step 22: Do not boil the milk once coconut milk is added

Step 23: If you boil after adding coconut milk, the milk will curdle

Step 24: Your paal kozhukattai is ready

Step 25: Garnish with few broken saffron strands (optional) before serving

Step 26: Serve it chilled or warm

Step 27: Enjoy the paal kozhukatai recipe as dessert after your dinner

Step 28: Serve the paal kozhukatai with some snacks like thatai, muruku