Kozhakkattai porridge recipe

INGREDIENTS:

1. Rice four - 1/ 1/2 cup
2. Sugar - 1 cup
3. Powdered sugar - 1 teaspoon (tsp.)
4. Pandan leaf (tazhai) - 7
5. Whole milk - 1/4 cup
6. Coconut - 1 whole
7. Ghee - 1 tablespoon (tbsp.)
8. Salt - to taste.

PREPARATION:

1. Cut pandan leaf into 3 inches size. Boil these leaf in 1 cup of water. Drain and keep it aside the water.
2. -- Making fresh coconut milk--
   1. Grate the coconut pulp add 1/2 cup of water and ground into a fine paste.
   2. Drain the water (coconut milk) and keep it aside.
   3. Now add 1 cup of water to the milked pulp and drain the water (coconut milk) again and keep it aside.
   4. NOTE: both times keep the coconut milk separate.
3. -- Making the rice dough --
   1. In a bowl add rice flour, salt to taste, powdered sugar, sugar and 1/4 cup of the think cocoanut milk and mix well.
   2. Now sprinkle rest of the coconut milk and make dough to the consistency of iddiyappam dough.
4. Take 3/4 of the dough and mix in the left over coconut milk until the dough dissolve.
5. With the rest of the dough, make very small balls (1/3 inch).
6. In pan heat pandan leaf water and bring to boil. Now add the rice balls and cook until the rice balls are done. Should take around 5 minutes. NOTE: don't stir immediately once the balls are added.
7. Now add the dissolved rice coconut water and boil for 2 minutes. Now add the rest of 1/4 cup thick coconut milk and cook for a minute and serve in a bowl with few balls in it.

NOTES:

1. Instead of pandan leaf you can use vanilla bean.  Use vanilla bean carefully or else it will have a strong flavor.