Mix 1/2 cup of milk, 11/2 cups of water to the rice flour with ghee and a pinch of salt together.

Heat the batter in a pan (preferably non stick) and keep stirring without any lumps, till it forms a dough consistency.

When it is cool, add 4 tsp oil to that and knead it into a soft dough.

Make small balls (like u do for seedai) out of this.

Take milk from the coconut.

:- Check out here how to do it. First time when u extract milk from the coconut, u will get thick milk. Keep this as your 1st extract. Again add water and extract milk. This time u will get a thinner milk. Repeat it again the third time too where u will get a very thin extract. Do not mix the coconut milks together. keep aside.

:- If u are using tinned coconut milk, add 1/2 cup of water to 1/2 cup of the coconut milk cream to get the first thick extract. Take 1/4 cup of coconut cream and add 1/2 cup of water to make the 2nd extract and repeat this step again for the 3rd extract with the remaining 1/4 cup of coconut milk cream.

In a non stick pan, add the 3rd extract and the rice balls.

When it boils and when the balls float on top, add the 2nd extract.

Add the 1st extract and the sugar after 3 minutes.

Let it thicken and then add the cardamom powder.

:- Kozhukattais are ready to be served.