In a sauce pan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have Hot water in separate pan/kettle)
For the flour that I used, the extra water was not needed. If you feel dough is dry, add 1 tablespoon of hot water, else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
Cook till it comes to non sticky dough consistency
Cover the dough with a damp cloth and when the dough is warm enough to handle grease your hand with coconut oil and roll
Make small spheres (Marble Size). Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps for easy rolling. Cover with damp cloth and Keep Aside
Add the liquid from the can along with 1 tablespoon of thick coconut milk and 1/4 cup of water and boil
Add cardamom powder and mix well
Let the coconut milk comes to boil and once when it starts boiling add kozhukattai
After adding Kozhukattai first they all will sink to the bottom. Cook for 3 minutes or till kozhukattai starts floating. I covered and cook the kozhukattai but that's is optional
Add sugar and cook for 2 0r 3 till it melts
Add the thick coconut milk to the paal kozhukattai
Lastly add 2 tablespoon of water to the coconut milk can. Shake and add to the paal kozhukattai
Cook in low flame for 15 seconds and turn off the flame