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We begin making the Kerala Style Chakka Pal kozhukattai Recipe by boiling the jackfruit. 

To make the Jackfruit puree for the Chakka Pal kozhukattai

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In a kadai, combine the chopped jackfruit with 1/2 cup water over a medium heat. Leave it on, for about 20 minutes till the jackfruit become soft.

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Now once the jackfruit is done, allow it to cool down. Transfer the jackfruit into a mixer-jar and grind it  into a smooth puree. Keep it aside.

To make the Coconut Milk for the Chakka Pal kozhukattai

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Next make coconut milk by combining the grated coconut and 1/2 cup of water in a grinder until smooth. 

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Once done pour it over a strainer and take the first milk out. Once you squeeze out all the water. Add the coconut back into the grinder and add some more water and grind it once again. 

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Squeeze out all the water again into the same bowl and keep it aside.

To make the rice dumplings for the Chakka Pal kozhukattai

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In a mixing bowl, add the rice flour, salt oil and 2 tablespoon of the jackfruit puree and water, knead it into a firm dough. Rest it for 20 minutes. 

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After 20 minutes, grease your hands with some ghee and start making the rice dumplings by making small round shaped dumplings with the dough. 

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Make the dumplings using all the dough and keep aside. 

To assemble the Chakka Pal kozhukattai

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Heat a saucepan on medium flame, combin  the coconut milk, jackfruit puree, and cardamom stirring continuously using a whisk.

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Reduce the heat, and allow the coconut milk to simmer.

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Next, keep a small bowl of ghee by your side, grease your fingers with it and start making the rice dumplings by rolling small round shaped dumplings with the mixed rice flour dough and drop it into the boiling coconut milk. 

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Gradually drop the rice dumplings into this coconut-jackfruit milk

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Once everything is complete you can keep stirring until the milk thickens and then turn off the flame. 

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Serve the Kerala Style Chakka Pal kozhukattai Recipe along with Kerala Style Pazham Pori Recipe (Banana Fry)  to kick start your meal.

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