For the Kozhkote Balls:

In a mixing bowl, take 1 cup of raw rice flour. Mix 2 spoons of ghee and a pinch of salt into the rice flour.

Boil water in a pan. Once the water is boiling, slowly add the rice flour-ghee mixture, stir continuously to avoid lumps. Cook the mixture until it thickens and comes together. This should form a dough-like consistency. Allow the mixture to cool slightly. Pinch off small portions of the dough and roll them into small balls. Place these balls on a tray and set aside. Roll this with oil in your hands.

For the Milk Base:

Pour 750 ml of milk into an enormous container and heat it. Add 200 ml water. Let it simmer and thicken for about 10-12 minutes. Add the Kozhkote into the milk slowly one by one. Once they float on top they are cooked. Keep stirring occasionally to avoid sticking at the bottom. Once reduced, add 1/2 cup sugar, and let it dissolve while boiling the mixture. Add 1/2 tsp of Elaichi (cardamom) powder and mix well. Turn off the gas and add the coconut milk. Stir well.

Final Assembly:

Gently add the prepared Kozhkote balls to the milk mixture. Let the Kozhkote balls soak in the milk for about 2 hours before serving. This allows the hops to absorb the flavours and soften.

Enjoy your delicious Pal Kozhkote!