Easy Kozhukattai Recipe- Sago & Coconut Sweet Dumplings

Last Updated on 2 months by Neha Deshmukh

Easy Kozhukattai Recipe – Sago & Coconut Sweet Dumplings

Hey everyone! If you’re looking for a sweet treat that’s both comforting and festive, you’ve come to the right place. I remember the first time I made Kozhukattai – it was for Ganesh Chaturthi, and honestly, I was a little intimidated! But trust me, this recipe is way easier than it looks. These little sago and coconut dumplings are a South Indian classic, and once you get the hang of it, you’ll be making them all the time. Let’s dive in!

Why You’ll Love This Recipe

These Kozhukattai are seriously addictive. They’re soft, chewy, and bursting with a sweet, fragrant coconut-cashew filling. Plus, they’re perfect for celebrations, or just a cozy afternoon tea. They’re relatively quick to make, and the ingredients are pretty easy to find. What’s not to love?

Ingredients

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

• ?? cup Javvarisi (Sago)
• 2 tablespoon Rice flour
• A pinch of Salt
• ?? cup Coconut (grated)
• 2-3 tablespoon Sugar
• 1 teaspoon Cardamom (powdered)
• 5 Cashew nuts

Ingredient Notes

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

Javvarisi (Sago): Types and Soaking Tips

Javvarisi, or sago, comes in small and large pearl varieties. I prefer the small pearls for kozhukattai – they give a smoother texture. You absolutely need to soak the sago for at least 2 hours, or even overnight, in plenty of water. It plumps up beautifully and becomes soft enough to work with. Don’t skip this step! (Approximately 1 cup sago needs 3-4 cups of water for soaking).

Rice Flour: Choosing the Right Kind

Any regular rice flour will work here. I usually use the kind readily available in Indian grocery stores. It helps bind the dough without making it too heavy.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is amazing if you can get it. It adds a wonderful aroma and flavor. But, if you’re like me and don’t always have access to fresh coconut, desiccated coconut works perfectly well. Just make sure it’s unsweetened. (About 1 cup grated fresh coconut is equivalent to ¾ cup desiccated coconut).

Cardamom: The Queen of Spices & Its Flavor Profile

Cardamom is a must-have in Indian sweets! It adds such a lovely fragrance. Always use freshly powdered cardamom for the best flavor. A little goes a long way, so don’t overdo it.

Cashew Nuts: Roasting for Enhanced Flavor

Roasting the cashew nuts before adding them to the filling really elevates the flavor. Just a quick dry roast in a pan until they’re lightly golden. It brings out their natural sweetness and adds a nice crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your sago in water for at least 2 hours. Once it’s nice and plump, drain it completely. Give it a quick pulse in a mixer – just a few times, you don’t want to make a paste!
2. In a bowl, combine the pulsed sago with the rice flour and a pinch of salt. Add a sprinkle of hot water, a little at a time, and start bringing the dough together. You want a soft, pliable dough that isn’t sticky.
3. Now, let’s make the filling! Mix the grated coconut, roasted cashew nuts, sugar, and cardamom powder in a separate bowl. Give it a good mix – this is where all the magic happens!
4. Divide the dough into 7 equal balls. This makes it easier to manage.
5. Take one dough ball and gently shape it into a little bowl. Fill it with about 2 teaspoons of the coconut-cashew stuffing.
6. Carefully seal the edges, pinching them together to enclose the filling. Gently reshape it into a smooth ball. Repeat with the remaining dough and filling.
7. Grease an idli plate or steamer with a little oil. Arrange the kozhukattai on the plate, making sure they aren’t touching.
8. Steam for 12-15 minutes, or until the kozhukattai become glossy and slightly translucent.

And that’s it! You’ve made Kozhukattai!

Expert Tips

• Don’t overwork the dough. Overworking will make it tough.
• If the dough is too sticky, add a little more rice flour.
• If the dough is too dry, add a tiny bit more hot water.
• Make sure your steamer has enough water to last the entire steaming time.

Variations

I love experimenting with this recipe! Here are a few ideas:

• My Mom’s Secret: My mom always adds a tiny bit of nutmeg to the filling. It gives it a lovely warmth.
• Chocolate Kozhukattai: For a decadent twist, add a tablespoon of cocoa powder to the dough. My kids love this one!
• Sesame Seed Coating: Roll the finished kozhukattai in sesame seeds before steaming for a nutty flavor and beautiful presentation.

Vegan Kozhukattai Adaptation

Making this vegan is super easy! Just ensure your sugar is vegan-friendly (some refined sugars use bone char in processing). That’s it!

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.

Adjusting Sweetness Levels

Feel free to adjust the amount of sugar to your liking. I usually start with 2 tablespoons and add more if needed.

Festival Adaptations (Ganesh Chaturthi, etc.)

Kozhukattai are traditionally made during Ganesh Chaturthi, but they’re delicious any time of year! They’re a wonderful offering to the gods and a delightful treat for everyone.

Serving Suggestions

Serve these warm, with a cup of chai or coffee. They’re also lovely as a dessert after a South Indian meal.

Storage Instructions

Store leftover kozhukattai in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming for a few minutes.

FAQs

What is Javvarisi and where can I find it?

Javvarisi is sago, also known as tapioca pearls. You can find it in Indian grocery stores, Asian supermarkets, or online.

Can I make the dough ahead of time?

Yes, you can! Make the dough and keep it covered in the refrigerator for up to a day. Bring it to room temperature before shaping.

How do I prevent the kozhukattai from becoming sticky?

Don’t overwork the dough, and make sure to grease the idli plate or steamer well.

What can I substitute for cashew nuts in the filling?

You can use almonds, pistachios, or even raisins.

Is it necessary to grease the idli plate/steamer?

Yes, absolutely! This prevents the kozhukattai from sticking.

Enjoy making these delicious Kozhukattai! I hope this recipe brings a little sweetness to your day. Let me know how they turn out in the comments below!