Authentic Kozhukattai Recipe – Rice Dumplings in Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Authentic Kozhukattai Recipe – Rice Dumplings in Coconut Milk

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Kozhukattai. These little rice dumplings simmered in sweet coconut milk are a South Indian classic, and honestly, they just feel like home. I first made these with my grandmother, and the aroma still takes me right back to her kitchen. It takes a little patience, but trust me, the result is absolutely worth it. Let’s get cooking!

Why You’ll Love This Recipe

Kozhukattai isn’t just a dessert; it’s a comforting, flavorful experience. The soft, chewy dumplings, the creamy coconut milk, and the subtle sweetness of jaggery… it’s a perfect harmony of flavors. Plus, it’s a dish steeped in tradition, often made during festivals like Ganesh Chaturthi. You’ll love making this – and even more, you’ll love sharing it!

Ingredients

Here’s what you’ll need to make these delightful Kozhukattai:

• 1 cup idli rice
• 1 tsp salt
• As required water
• 1/2 no. coconut (big size)
• 1 cup jaggery
• 3-4 nos cardamom pods
• As needed milk or water

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Idli Rice: Type and Quality

We’re using idli rice here, which is short-grain and perfect for that soft, slightly sticky texture. Don’t substitute with other types of rice, as the results won’t be the same. About 1 cup of idli rice is roughly 180 grams.

Coconut: Fresh vs. Dried & Regional Variations

Fresh coconut is always best! It lends a beautiful aroma and flavor. If you can’t find fresh, you can use unsweetened desiccated coconut, but you’ll need about 1 cup of desiccated coconut rehydrated in warm water. In some regions, people also add a touch of grated nutmeg to the coconut milk for extra warmth.

Jaggery: Types and Flavor Profiles

Jaggery is unrefined sugar, and it adds a lovely caramel-like flavor. You can use any type – dark jaggery has a stronger flavor, while light jaggery is milder. I prefer using a mix of both for a balanced sweetness. About 1 cup of jaggery is roughly 200 grams.

Cardamom: Freshly Crushed vs. Powdered

Freshly crushed cardamom pods are the way to go! The aroma is so much more vibrant. If you’re using powdered cardamom, use about 1/2 teaspoon, but honestly, the pods are worth the extra effort.

The Importance of Coconut Milk – First & Second Extraction

This is key to the authentic Kozhukattai experience. We’re extracting both first and second milk from the coconut. The first milk is richer and creamier, while the second milk provides the liquid base for cooking the dumplings. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get down to making the magic happen!

1. First, wash the idli rice thoroughly and soak it in water for at least 2 hours. This softens the rice for grinding.
2. Once soaked, grind the rice into a smooth, thick paste. You might need to add a little water to help it along, but aim for a consistency that’s not too runny. If it’s too watery, wrap the batter in a clean cotton towel to absorb excess moisture.
3. Now, grate the coconut and extract the thick first milk using 1 cup of warm water. Then, extract the second milk with 2 cups of water, adding an additional 1 cup of water.
4. Bring the second coconut milk to a gentle boil in a wide, heavy-bottomed pot.
5. This is where the thenkuzhal comes in! Press the rice batter directly into the simmering coconut milk using a thenkuzhal (murukku press) with three holes.
6. As the kozhukattai cook, they’ll float to the surface. Continue pressing the remaining batter into the pot without removing the cooked dumplings.
7. Add the jaggery and simmer until it’s completely dissolved and the raw smell disappears.
8. Finally, stir in the first coconut milk and crushed cardamom. Simmer for another 2-3 minutes, then turn off the heat.
9. Serve the kozhukattai warm, as dumplings in individual bowls, swimming in that delicious coconut milk.

Expert Tips

A few little things that can make a big difference:

• Achieving the Right Batter Consistency: The batter should be thick enough to hold its shape when pressed through the thenkuzhal, but not so thick that it’s difficult to press.
• Using the Thenkuzhal (Murukku Press) Effectively: Make sure the holes aren’t clogged! A little oil can help.
• Recognizing When the Kozhukattai are Cooked: They’ll float and become slightly translucent.
• Adjusting Sweetness to Your Preference: Feel free to add more or less jaggery depending on how sweet you like things.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kozhukattai: Simply ensure your jaggery is vegan-friendly (some are processed with bone char).
• Gluten-Free Kozhukattai: This recipe is naturally gluten-free!
• Spice Level Adjustment – Adding a Hint of Ginger: My friend’s grandmother always added a tiny bit of grated ginger to the batter for a warm, spicy kick.
• Festival Adaptations – Ganesh Chaturthi Special: During Ganesh Chaturthi, some families add a pinch of turmeric to the batter for a vibrant yellow color.

Halwa-Style Kozhukattai

For a different texture, you can cook the kozhukattai until all the liquid is absorbed. Then, spread the mixture on a plate to cool, and cut it into pieces like a halwa. My kids absolutely love this version!

Serving Suggestions

Kozhukattai is best enjoyed warm. A sprinkle of grated coconut on top adds a nice touch. It’s perfect as a dessert after a South Indian meal, or as a sweet treat any time of day.

Storage Instructions

Leftover kozhukattai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or water to prevent them from drying out.

FAQs

Let’s answer some common questions:

What is the best type of rice to use for Kozhukattai?

Idli rice is essential for the right texture.

Can I use store-bought coconut milk instead of making it fresh?

You can, but the flavor won’t be quite as vibrant. If using store-bought, choose a full-fat, unsweetened variety.

How do I know if the jaggery is fully dissolved?

Simmer and stir until you no longer see any grainy bits.

What is a Thenkuzhal and where can I find one?

A thenkuzhal is a traditional South Indian kitchen tool used for shaping the kozhukattai. You can find it at Indian grocery stores or online.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Store the batter in an airtight container in the refrigerator for up to 24 hours.

Is Kozhukattai traditionally eaten hot or cold?

Traditionally, it’s enjoyed warm, but it’s still delicious at room temperature.

Enjoy making this recipe, and I hope it brings a little bit of South Indian sunshine into your kitchen! Let me know how it turns out in the comments below.