Traditional Kozhukatta Recipe: A Step-by-Step Guide to Making This Delicious Indian Sweet Dumpling

Ingredients

2 cups Rice flour
1 and 1/2 cup Grated coconut
2 cups Jaggery
1/2 teaspoon Cardamom powder
1/4 cup Water (for syrup)
2 cups Boiling water (for dough)
A pinch of Salt
1 tablespoon Ghee (for greasing)

Steps and instructions

Place a pan on medium heat, add jaggery and water in it. Stir it until the jaggery melts completely. Strain it to remove any impurities and put it back on the heat.
Add grated coconut to the jaggery syrup and cook it on medium heat. Stir it continuously until the mixture dries up.
When the mixture becomes dry, add cardamom powder and mix well. Remove it from the heat and let it cool.
In a large bowl, add rice flour and a pinch of salt. Gradually pour boiling water into the rice flour while stirring it continuously to avoid lumps. Once the dough comes together, knead it into a smooth and soft dough.
Divide the dough into small-sized balls. Flatten each ball with your palm or using a rolling pin. Make sure the edges are thinner than the center.
Take a spoonful of the coconut-jaggery mixture and place it in the center of the flattened dough. Fold the edges over the filling and seal it properly to form a ball shape.
Repeat the process with the remaining dough and filling.
Grease the steamer with ghee and place the prepared dough balls on it. Steam it for about 15-20 minutes or until cooked perfectly.
Remove from the steamer and let it cool a bit before serving.

Tools for making

Pan - To cook the jaggery syrup and coconut mixture.
Large Bowl - For mixing the rice flour and kneading the dough.
Steamer - To steam the kozhukatta until cooked.
Spoon - For stirring the jaggery syrup and coconut mixture.
Rolling Pin - Optional, for flattening the dough balls.
Strainer - To strain the jaggery syrup and remove impurities.
Grater - For grating the coconut.
Knife - To divide the dough and cut off any excess dough.

Recipe variations

Replace rice flour with wheat flour for a different texture.
Add roasted sesame seeds or crushed nuts to the coconut-jaggery filling for extra crunch.
Use jaggery syrup infused with spices like cinnamon or nutmeg for added flavor.
Experiment with different fillings such as sweetened mung bean paste or grated jaggery with chopped bananas.
Add a teaspoon of roasted poppy seeds to the dough for a unique flavor.
Make savory kozhukatta by using a filling of seasoned grated vegetables or spiced mashed potatoes.
Try steaming the kozhukatta in banana leaves instead of using a greased steamer for an aromatic twist.
For a gluten-free option, use gluten-free flour such as rice flour or almond flour.
Replace the coconut filling with a fruit jam or preserve of your choice for a fruity variation.
Make mini-sized kozhukatta for bite-sized treats or to serve as appetizers.

Recipe overview

Kozhukatta is a traditional South Indian dish, specifically well-loved in the Kerala region. This delicacy is a type of steamed rice dumpling, filled with a sweet mixture of coconut and jaggery. The recipe we are providing here is a classic version of Kozhukatta, made using staple ingredients that bring out the authentic flavors of the dish. Making Kozhukatta involves two main steps - preparing the sweet filling and making the outer covering with rice flour. The process is simple and requires basic cooking skills. You will enjoy creating these little dumplings as much as you would love eating them. In this recipe, we'll guide you through each step, ensuring you end up with perfectly steamed, soft and sweet Kozhukattas. The aroma of the steamed rice flour dumpling filled with sweet coconut, jaggery and a hint of cardamom is truly irresistible. Enjoy this tasty and wholesome dish as a dessert or snack.

Common questions

How do I make the jaggery syrup? - Place a pan on medium heat, add jaggery and water in it. Stir it until the jaggery melts completely. Strain it to remove any impurities and put it back on the heat.
How do I know when the coconut-jaggery mixture is ready? - The mixture should become dry and the moisture should evaporate. It should have a sticky and slightly thick consistency.
How do I make the rice flour dough? - In a large bowl, add rice flour and a pinch of salt. Gradually pour boiling water into the rice flour while stirring it continuously to avoid lumps. Once the dough comes together, knead it into a smooth and soft dough.
How do I shape the kozhukatta? - Flatten the dough balls with your palm or a rolling pin, making sure the edges are thinner than the center. Place a spoonful of the coconut-jaggery mixture in the center and fold the edges over the filling to seal it properly, forming a ball shape.
How do I cook the kozhukatta? - Grease a steamer with ghee and place the prepared dough balls on it. Steam them for about 15-20 minutes or until cooked perfectly.

Serving dishes and utensils

Steamer - A steamer is required to cook the kozhukatta. It helps to steam the dumplings evenly.
Pan - A pan is needed to cook the jaggery syrup and the coconut-jaggery mixture.
Strainer - A strainer is used to remove any impurities from the jaggery syrup.
Bowl - A large bowl is required to mix the rice flour with boiling water and knead it into a dough.
Rolling Pin - A rolling pin can be used to flatten the dough balls into thin circles.
Spoon - A spoon is needed to measure and mix the ingredients, as well as to scoop the coconut-jaggery mixture onto the dough.
Ghee - Ghee is used for greasing the steamer to prevent sticking.

Origin stories

Kozhukatta is a cherished culinary gem that originates from the south Indian state of Kerala, and it is especially prominent among the Christian community. The name "Kozhukatta" translates to "rounded parcel" in Malayalam, befitting the dish's characteristic shape. Revered for its sweet and subtle flavors, Kozhukatta is traditionally prepared on Palm Sunday, the Sunday before Easter, earning it a special place in the hearts of Keralites. The dish is also believed to be a favorite of Lord Ganesh, making it a staple in many Hindu households during Ganesh Chaturthi. So, whether it's a religious celebration or a casual tea-time snack, Kozhukatta continues to be a sweet symbol of Kerala's rich culinary culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.