In a saucepan add the milk and 1 cup of water.

Bring this to a boil.

In a pan add the rice flour or idiyappam flour. If using rice flour, choose the one which is soft in texture.

If using rice flour, add a pinch of salt. Usually, idiyappam flour has salt in it. If not, add a pinch too.

Add 2 tbsp of mango pulp to this. This is optional only.

Slowly add water little by little and bring this into a whole mass.

I used up only ½ cup of the water mixture.

Water quantity depends on the flour, some flour takes in a lot of water.

So add accordingly.

Add a tsp of ghee to this.

Grease your palms with ghee and knead the dough into a whole mass.

If the dough is too loose, add 1-2 tbsp of rice flour. Do not make it too tight, else the paal kozhukatais will become hard.

Pinch out tiny portions and make a tiny ball for paal kozhukattai.

Keep this covered all the time so that it won’t get dried.

In a pan add 1 cup of water and ½ cup of thin coconut milk.

When this becomes lukewarm, add the tiny balls to this.

Do not disturb this for few seconds.

Once the water starts boiling, it will float on the top.

The entire process will be done in 3 minutes.

Do not boil this for more than 3 minutes else it will become hard.

Now add the thick coconut milk and switch off the flame.

Do not boil after adding the thick coconut milk. It may curdle.

Add in the sugar. I added ¼ cup of sugar and it was just perfect, if you need little extra sweetness, you can add a few more tbsp as well.

Add the cardamom powder. I added milk masala.

Allow this to cool completely.

Add the mango pulp now and mix well.

Garnish with chopped pistachios. This step is optional.

Mango paal kozhakattai is ready.

Serve chilled.