Explore the rich culinary legacy left by our ancestors by trying out some exemplary delicacies like this "chettinad Paal Kozhukattai" from the time tested chetintinad cuisine, that would entice you with its richness and deliciousness. Indeed it is a fest for epicureans and never miss a chance to take a trip to chettinad which has much to offer including its ancient cuisine.
In a pan, bring 1 cup of water to a boil. Add a pinch of salt and 1 tbsp of ghee to the water.
Add 1 cup of rice flour to the pan and mix well until there are no lumps.
Turn off the heat and cover the pan with a lid. Let the mixture sit for 5-10 minutes.
Once the mixture has cooled down, knead it well to form a smooth dough.
Divide the dough into even sized tiny balls in the size of turkey berry and set aside.
In another pan, heat half a cup of milk with half a cup of water and bring it to a boil.
Add 1 cup of grated jaggery and stir well until it dissolves.
Add the grated coconut and cardamom powder to the pan and mix well.
Add the rice flour balls to the pan and let them cook for 10-12 minutes or until they float to the surface.
Turn off the heat and let the mixture cool down to room temperature. Now add two cups of coconut milk and serve warm or chill.