Compliment the irresistible indulgence of "paal Kozhukatta" with pazham pori. Hold off on garnishing the paal kozhukatta with roasted coconut flakes and dry fruits until serving to keep the crunch intact. Enjoy the most comforting creamy taste of paalkozhukatta with Kerala's idyllic ambience of backwaters.
In a mixing bowl, combine the rice flour and a pinch of salt.
Gradually add water, a little at a time, and knead the mixture to form a smooth and pliable dough. The dough should not be too dry or too sticky.
Pinch off small portions of the dough and roll them into small dumplings or kozhukattas. You can shape them into small cylinders or ovals. Keep them aside.
If you're using jaggery, break it into small pieces and dissolve it in 1/2 cup of water over medium heat.
Strain the jaggery syrup to remove impurities and set it aside.
If you're using brown sugar, you can skip this step.
In a large pot, bring water to a boil.
Add the rice dumplings to the boiling water.
Cook them until they float to the surface, which should take about 5-7 minutes.
Remove the cooked dumplings from the water and set them aside.
In a blender, add the fresh grated coconut and 2 cups of water.
Blend the mixture until the coconut is well-ground, and you have coconut milk.
Strain the coconut milk through a fine sieve or cheesecloth to extract the liquid. This is your coconut milk.
Add the rice dumplings to a vessel and heat it in low flame. Pour in the jaggery syrup and when it starts to blend, add the coconut milk. Stir in altogether and adjust the consistency with a little more coconut milk. Let it boil for a minute or two and when it turns aromatic just garnish with some grated coconut and ghee or with roasted nuts. Serve warm in a traditional serving bowl.