Wash the rice well and soak it in water for about 2 hrs. Grind it with grated coconut into very smooth dough. Do not add any water when grinding. Add about a teaspoon of water every now and then and grind. The end product should look like Thenkuzhal dough, or cookie dough. You should be able to make a ball with it and get it inside the thenkuzhal acchu.

In case when grinding the water becomes more and the dough becomes watery, don’t worry. Just add couple of teaspoon sod rice flour and mix well to make smooth dough.

In the meanwhile, add about 3 ½ cups of water to the sugar and jaggery in a wide pan and bring it to boil. Strain the dirt from the jaggery and then bring it back over the flame. It is enough if the jaggery just melts and then starts boiling.

At this stage, start making the kozhukattai. Fill the thenkuzhal Acchu with the dough and squeeze it directly over the simmering jaggery syrup. Give it a good mix.

Let it cook for about 2 mins. In the meantime refill the acchu with more dough and then squeeze it over the jaggery syrup. Repeat the same for the remaining dough.

Once the whole rice flour dough is inside the jaggery syrup, let it cook for 5 more mins further. At this stage add the cardamom powder and the coconut milk.

Mix it well and take it off the flame. Keep it covered for few minutes to ensure that all the dumplings are cooked through.

The end product might appear little watery, but will thicken once cooled. It should not be too watery like a payasam or too thick like a chakkara pongal. It should be somewhere in between these two.