Salt - 1 pinch
Oil - 1 tsp
Grated coconut - 2 cups
Powdered jaggery - 2 cups
Milk - 1 litre
Sugar - 6 tbsps
Cardamom powder - 1 pinch (optional)
1. Melt jaggery in a cup of warm water and filter it.
2. Mix the coconut and jaggery and cook in a thick bottomed vessel, till it becomes a lump and starts leaving the sides of the thick vessel.
3. A pinch of cardamom powder can be added to the above 'Poornam' if desired. I like to retain the authentic flavour of coconut and jaggery without the addition of any flavouring.
4. Boil 1 glass of water with a pinch of salt and a tsp of oil in a heavy vessel.
5. Slowly add rice flour to the boiling water, stirring all the time.
6. Cook the rice flour till all water is absorbed; switch off flame and cover with a lid.
8. Make a paste with 1 tbsp rice flour and water and stir into the milk and boil for few more minutes.This will prevent the milk from curdling while adding sugar.
9. Add sugar, cook for few more minutes; add cardamom powder and switch off flame.
11. Take out a small portion and roll into very small bead sized balls and keep aside.This is for the traditional pal kozhukattais.
13. Place a teaspoon of 'poornam' in the dough cup and gather the edges together sealing the poornam inside the shell.
14. Flatten and press the gathered point and shape the kozhukattais into poornam filled flat balls. For the given measure you can get a cup of beads, and 21 poornam filled kozhukattais can be prepared.
15. Steam the traditional kozhukattais as well as the poornam filed kozhukattais in the pressure cooker for ten minutes, and allow them to cool down.
TRADITIONAL PAL KOZHUKATTAI
1. Remove one cup of the prepared milk in another vessel and bring to a boil.
2. Gently add steamed dough beads and raisins to the milk and boil for a few more minutes.
I just added one tablespoon of the left over 'poornam' to the milk for this preparation, which enriched the flavour.
PAL KOZHUKATTAI WITH THE BENGALI INFLUENCE
1. Bring the prepared milk to a boil and reduce flame.
2. Gently add the steamed Poorna Kozhukattais to the milk and simmer for two minutes.
Offer both the sweet dishes to Lord Ganesha and indulge in the prasadam!