Making jaggery syrup is the first step. Add the ½ cup of grated jaggery into a pan with ¼ cup of water. Once the jaggery melts and combines with the water it will form a syrupy consistency. Switch off the flame and allow the jaggery syrup to cool a bit.
For making the kozhukattai, heat a pan with ¾ cup of water. Add the salt and ghee and mix it. Once the water is heated add the flour and mix it
Mix the flour without any lumps until it forms is stiff dough without sticking to the pan. Once the dough is formed transfer it to a plate and switch off the flame. Once the dough is warm enough to handle, knead the dough for 3-5 minutes until you get smooth crack free dough.
Apply some ghee on both the hands (palm) and take a small portion of the dough and make it small round balls/dumplings. Similarly make all the dough to small round balls (kozhukattai) and cover these balls with a damp cloth to avoid drying. Meanwhile heat a heavy bottom pan with 2 cups of milk and ½ cup water.
Once the milk starts boiling add the balls gently into the milk. As soon as they have added, the balls sit at the bottom of the pan. Cover and cook for 15 minutes on a medium flame so that the balls comes up and floats on top which means the dumplings/balls (kozhukattai) have cooked perfectly.
Now add the ½ cup of thick coconut milk and cook it for another 2 minutes. The sauce would have thickened by now.
Finally add some freshly grounded cardamom pods and add the cooled sugar syrup and mix it well. Switch off the flame after 5 minutes. The kozhukattai’s must have absorbed some sweetened jaggery sauce and ready to eat.
You can serve this paal kozhukatti while it is still warm or chilled also.