Paal kozhukattai is an authentic Tamil food, which has been forgotten nowadays. Tamil Food always revolves around Rice, which is stapled food for South Indian.
In a mixing bowl, add rice flour, salt, and water.
Combine well and make a stiff dough.
In a small mixing bowl, add ⅙th portion of the dough and ¼ cup of water. Dilute the dough and set aside.
With the remaining dough, make long spherical balls of 1 inch in length and quarter inch thickness. And set aside.
For the jaggery syrup
To a pan, add jaggery and ¼ cup of water. Cook it in the medium heat until jaggery gets diluted.
Strain the jaggery extract and discard the impurites if any.
The cooking
Over medium heat, in a pan add water and allow it to rolling boil(Make sure the water is boiling with bubbles, otherwise, the entire dish can turn mushy).
Add the tiny long spherical balls few at times.
Once the kozhukkattai gets cooked, add both diluted flour and jaggery syrup.
Allow it to cook for another 4 minutes, or until it becomes a thick flowy consistency. Stir them occasionally.