Kozhukkatta

Kozhukkatta

Kozhukkatta

Veg Vegan

Steamed rice flour dumplings stuffed with a sweet filling of grated coconut and jaggery, shaped into smooth ovals or spheres. A traditional offering at church feasts and family gatherings, kozhukkatta is beloved for its gentle sweetness and satisfying chew.

Cuisines

Travancore Kerala Kerala Christian

Best for

Snacks Dessert Breakfast

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

rice flour 1 cup Rice flour
Coconut 1 cup Coconut , grated
water 1 cup Water
ghee 1 tablespoon Ghee
Cumin 1 teaspoon Cumin , seeds
jaggery 2 tablespoons Jaggery
cardamom 1 teaspoon Cardamom , powder
salt — Salt , to taste

Instructions

  1. 1 In a pan, heat the ghee and add cumin seeds. Let them splutter.
  2. 2 Add the grated coconut and sauté for a few minutes until it is slightly golden.
  3. 3 Add the jaggery and cardamom powder to the coconut mixture and mix well until the jaggery melts. Set aside to cool.
  4. 4 In a separate pot, bring water to a boil and add a pinch of salt.
  5. 5 Gradually add the rice flour to the boiling water, stirring continuously to avoid lumps.
  6. 6 Cook the rice flour mixture on low heat until it forms a smooth dough. Allow it to cool slightly.
  7. 7 Divide the dough into small balls and flatten each ball in your palm.
  8. 8 Place a spoonful of the coconut-jaggery filling in the center of the flattened dough.
  9. 9 Carefully fold and seal the edges to form a dumpling shape.
  10. 10 Steam the dumplings in a steamer for about 15-20 minutes until cooked through.

Tips

Ensure the dough is not too dry, as it should be pliable enough to shape without cracking.