Great-Secret-Of-Life: Pal Kozhukattai (kolukattai) / Rice flour ball in milk and coconut Milk

My mum does only normal sweet kolukattai. However during my college days I have heard and tasted pal kolukattai at my friend's house who is from Karakudi which is famous for the pal kolukattai. After moving to SG, I almost forgot about it. Last year for Vinyagar (Ganesha) Chaturthi I tried it. Everyone at home liked it. I ended up making it quite often these days.

Ingredients :

Rice Flour - 1.5 Cups
Maida - 1 tablespoon

Milk - 2 Cup (I have used low fat milk. If you are using normal full cream milk mix it with water)

Water - 1 1/2 Cups

Coconut Milk - 1 Cup

Sugar - 1/2 Cup

Cardamom Powder - 1/4 teaspoon

Salt a pinch

Oil - Just enough to grease palm while rolling the dough to balls
Mixed Nuts - 2 tablespoon (I have used Cashew and Almonds). Fry the nuts in Ghee till it is browned and keep it aside

Ghee - 1 teaspoon

Method:

Boil 1 1/2 cup of water, teaspoon of oil with Salt. Reduce the flame and add the flours and mix well with spoon. Switch off the flame and leave it for 3-5 mins. Apply oil on your hand and mix the dough well.

Make them in to a soft dough (Adjust water accordingly. The dough should be like smooth chapathi dough). ( I have done the flour in 2 batches)
Now, grease the palms with oil and roll the dough in to small round balls. Steam cook it in idli cooker and once done, keep them aside.

Heat Heavy kada, Add milk, sugar and cardamom. Bring to boil.

When the mixture starts to boil, medium the stove. Add the cooked rolled balls. They would immerse completely and when cooked they would float on the top.