Paal Kozhukattai (Milk Sweet Dumplings)

Steps

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1. 1
   Mix the grated coconut, water, sugar, and salt together. Cook this mixture in a medium-heat pan, stirring constantly until it becomes thick and dry.
   ≈0:58
2. 2
   Once the coconut mixture cools, gradually add the rice flour and mix thoroughly until evenly incorporated.
   ≈1:17
3. 3
   Lightly dust your hands with rice flour to prevent sticking, then roll the mixture into medium-sized balls of uniform size.
   ≈2:22
4. 4
   In a separate pot, add 2 cups of water and bring to a boil.
   ≈2:37
5. 5
   Gently place the rice flour balls into the boiling water and stir to prevent them from sticking together. Cook until they float to the surface and are half-cooked.
   ≈2:46
6. 6
   Drain the half-cooked dumplings and place them on a plate.
   ≈3:02
7. 7
   In a cup, mix 1 cup of sugar with 1 tablespoon of rice flour, ensuring there are no lumps.
   ≈3:32
8. 8
   Pour the whole milk and 1 cup of sugar into a pot and heat. Once it starts to boil, gradually add the rice flour-sugar mixture while stirring continuously to prevent lumps.
   ≈4:32
9. 9
   Wait about 1 minute for the rice flour to fully dissolve and mix with the milk.
   ≈4:44
10. 10
    Add the cooked rice flour dumplings to the milk and gently stir to distribute them evenly. The milk will thicken as the dumplings cook further.
    ≈4:57
11. 11
    Sprinkle in the cardamom powder and stir until well combined. Once the milk has thickened properly, turn off the heat.
    ≈5:05
12. 12
    Serve hot or warm. The dessert can be enjoyed fresh from the pan or allowed to cool slightly before serving.
    ≈5:14