- Pressure cook jackfruit pieces with 1 tablespoon water for 3 whistles. Cool and grind to a paste.
- Cook the ground jackfruit with jaggery, coconut, and cardamom in a pan until thickened. Add ghee and mix well.
- Prepare the dough by mixing rice flour with sesame oil and salt. Add boiling water gradually and knead into a smooth dough.
- Divide the dough into lemon-sized balls. Flatten each ball on a greased banana leaf into a thin circle.
- Place 2 teaspoons of stuffing in the center, fold the leaf to seal the edges. Steam in an idli steamer for 8-10 minutes.
- Carefully remove the kozhukattai from the leaves while warm. Serve hot or at room temperature.
- Calories:220 kcal25%
- Energy:920 kJ22%
- Protein:3 g28%
- Carbohydrates:35 mg40%
- Sugar:15 mg8%
- Salt:150 g25%
- Fat:8 g20%
Last Updated on 4 months by Neha Deshmukh
Authentic Jackfruit Kozhukattai Recipe – Tamil Nadu Sweet Steamed Dumplings
Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – Jackfruit Kozhukattai. These sweet, steamed dumplings are a traditional treat from Tamil Nadu, and honestly, making them always feels like a little piece of home. I first learned this recipe from my grandmother, and it’s something I love making for festivals and special occasions. It takes a little patience, but trust me, the result is so worth it!
Why You’ll Love This Recipe
These aren’t just any dumplings. Jackfruit Kozhukattai offers a delightful blend of textures – a soft, chewy outer shell and a sweet, flavorful jackfruit filling. They’re a wonderful way to experience authentic South Indian flavors, and they’re surprisingly satisfying. Plus, the aroma while they’re steaming? Heavenly!
Ingredients
Here’s what you’ll need to create these little bundles of joy:
- 8 Jackfruit (pala sulai) pieces
- ½ cup Jaggery powder (approx. 100g)
- ½ cup Coconut, grated (approx. 50g)
- 2 Cardamom pods
- 1 teaspoon Ghee
- 1 cup Rice flour (Idiyappam flour) (approx. 150g)
- 1 teaspoon Sesame oil
- Salt to taste
Ingredient Notes
Let’s talk ingredients! Getting these right will make all the difference.
Jackfruit (Pala Sulai) – Regional Variations & Selection
Choosing the right jackfruit is key. Look for firm, ripe jackfruit with a slightly sweet aroma. In Tamil Nadu, pala sulai is the preferred variety, but you can use other similar varieties if it’s not available. About 600g of jackfruit is ideal.
Jaggery Powder – Types & Substitutions
Jaggery adds a beautiful caramel-like sweetness. I prefer using jaggery powder as it dissolves easily. If you can’t find jaggery, you can substitute it with packed brown sugar, but the flavor won’t be quite the same.
Coconut – Fresh vs. Dried
Freshly grated coconut is best, hands down! It adds a lovely freshness. However, if you’re using dried coconut, rehydrate it in a little warm water before using. About 50g of dried coconut will work.
Rice Flour (Idiyappam Flour) – Why This Specific Flour?
This is important! Idiyappam flour is a specific type of rice flour that’s finely ground and gives the kozhukattai its perfect texture. Don’t substitute with regular rice flour, as it won’t yield the same results.
Sesame Oil – Traditional Uses & Flavor Profile
Sesame oil adds a subtle nutty flavor to the dough. It’s a traditional ingredient and really enhances the overall taste. You can use other neutral oils if needed, but sesame oil is highly recommended.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, pressure cook the jackfruit pieces with 1 tablespoon of water for 3 whistles. Let it cool completely, then grind it into a smooth paste.
- In a pan, combine the ground jackfruit, jaggery powder, grated coconut, and cardamom pods. Cook over medium heat, stirring constantly, until the mixture thickens. This usually takes about 10-15 minutes.
- Stir in the ghee and mix well. Set the filling aside to cool.
- Now, let’s make the dough. In a bowl, mix the rice flour with sesame oil and a pinch of salt.
- Gradually add boiling water, mixing continuously until a smooth, non-sticky dough forms. Be careful – the water is hot!
- Divide the dough into lemon-sized balls (about 16 balls).
- Grease banana leaves (or use parchment paper if banana leaves aren’t available). Flatten each dough ball on the greased leaf into a thin circle, about 3-4 inches in diameter.
- Place about 2 teaspoons of the jackfruit filling in the center of each circle.
- Carefully fold the leaf to seal the edges, creating a neat little parcel.
- Steam the kozhukattai in an idli steamer for 8-10 minutes.
- Gently remove the kozhukattai from the leaves while they’re still warm. Serve hot or at room temperature.
Expert Tips
A few things I’ve learned over the years…
Achieving the Right Dough Consistency
The dough should be soft and pliable, but not sticky. Add water gradually, a tablespoon at a time, until you reach the right consistency.
Preventing Kozhukattai from Sticking to the Banana Leaf
Greasing the banana leaf generously is crucial! If you’re using parchment paper, it shouldn’t stick.
Perfecting the Stuffing Texture
Cook the jackfruit filling until it’s thick and holds its shape. You don’t want it to be too runny.
Steaming for Optimal Softness
Don’t oversteam! 8-10 minutes is usually perfect. Oversteaming can make the kozhukattai tough.
Variations
Want to switch things up? Here are a few ideas:
Vegan Kozhukattai Adaptation
Simply replace the ghee with a vegan butter alternative or a little extra sesame oil.
Gluten-Free Considerations
This recipe is naturally gluten-free, as long as you use pure rice flour (Idiyappam flour).
Spice Level Adjustment (Adding a Hint of Pepper)
My friend loves adding a tiny pinch of black pepper to the filling for a subtle kick. Feel free to experiment!
Festival Adaptations (Ganesh Chaturthi Special)
These are traditionally made during Ganesh Chaturthi. You can shape them into small elephant shapes for an extra festive touch!
Serving Suggestions
Kozhukattai are delicious on their own, but they also pair well with a cup of hot filter coffee or a glass of cold milk. They’re perfect for a sweet treat after a meal or as a festive snack.
Storage Instructions
Leftover kozhukattai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently by steaming for a few minutes.
FAQs
Got questions? I’ve got answers!
What is Kozhukattai and where does it originate from?
Kozhukattai are steamed dumplings popular in South Indian cuisine, particularly in Tamil Nadu. They’re traditionally made with a rice flour dough and filled with sweet or savory mixtures.
Can I use a different type of flour besides Idiyappam flour?
While you can try, it’s really not recommended. Idiyappam flour gives the kozhukattai its unique texture. Regular rice flour will likely result in a tougher dumpling.
How can I tell when the jackfruit filling is cooked perfectly?
The filling should be thick enough to hold its shape and not be runny. It should also pull away from the sides of the pan.
Can I make the kozhukattai stuffing ahead of time?
Yes, absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
What is the best way to store leftover kozhukattai?
Store them in an airtight container in the refrigerator. Steaming them gently before serving will help restore their softness.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
