Authentic Kadambrot Recipe- Jaggery & Coconut Steamed Rice Dumplings

Last Updated on 3 months by Neha Deshmukh

Authentic Kadambrot Recipe – Jaggery & Coconut Steamed Rice Dumplings

Hey everyone! If you’re anything like me, you absolutely love a good traditional Indian sweet. And today, I’m so excited to share one of my absolute favorites – Kadambrot! These little jaggery and coconut steamed rice dumplings are a taste of pure comfort, and they always remind me of festive celebrations back home. They’re surprisingly easy to make, and the aroma while they steam is just heavenly. Let’s get cooking!

Why You’ll Love This Recipe

Kadambrot (also sometimes spelled Kadambrottu) is a South Indian delicacy, particularly popular in Karnataka. It’s a delightful combination of sweet, subtly spiced, and wonderfully textured. These aren’t overly sweet, which I personally love, and the steaming process keeps them light and fluffy. Plus, they’re a fantastic way to use up leftover rice flour! You’ll love how satisfying it is to make these from scratch.

Ingredients

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

• 1 cup Rice flour (Idiyappam flour)
• 1 cup + 2 tablespoons Jaggery (powdered)
• 1 cup Water
• 1 Cardamom pod
• 2 tablespoons Chopped coconut
• 1 teaspoon Sesame oil
• Pinch of Salt

Ingredient Notes

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

Rice Flour (Idiyappam Flour) – Types & Uses

This isn’t your regular rice flour. You need Idiyappam flour for the right texture. It’s a slightly coarse flour made from parboiled rice. This gives Kadambrot its signature soft and slightly chewy texture. If you can’t find it specifically labeled “Idiyappam flour,” look for a coarse rice flour. (Approximately 150g)

Jaggery – Regional Variations & Substitutions

Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like flavor. I prefer using powdered jaggery as it dissolves easily. You can find different types – dark jaggery has a stronger flavor, while lighter jaggery is milder. If you absolutely can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same. (Approximately 200g + 2 tbsp)

Cardamom – Fresh vs. Ground & Flavor Profile

Freshly crushed cardamom is always best! It has a much more vibrant aroma. If you’re using ground cardamom, make sure it’s relatively fresh. A little goes a long way – it adds a lovely warmth and fragrance. (Approximately 2-3 green cardamom pods)

Coconut – Fresh vs. Dried & Preparation

Freshly grated coconut is divine, but unsweetened desiccated coconut works perfectly well too. If using desiccated coconut, just make sure it’s finely shredded. (Approximately 15g)

Sesame Oil – Flavor & Health Benefits

A tiny bit of sesame oil adds a subtle nutty flavor that complements the jaggery and coconut beautifully. It also has some lovely health benefits! You can substitute with ghee if you prefer. (Approximately 5ml)

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, dissolve the jaggery in water over medium heat. Stir until it’s completely dissolved. If you notice any impurities rising to the surface, strain the mixture through a fine-mesh sieve.
2. Now, add the cardamom pod (lightly crushed) and chopped coconut to the jaggery syrup. Bring it to a gentle boil.
3. Reduce the heat to low and gradually add the rice flour, continuously stirring with a wooden spoon or spatula. This is important to prevent lumps from forming!
4. Keep cooking and stirring until the mixture thickens and starts to come together. It should resemble a thick paste. Remove from heat and let it cool slightly.
5. Once it’s cool enough to handle, gently knead the mixture into a smooth, pliable dough. Don’t over-knead it!
6. Grease your hands lightly with sesame oil. This will prevent the dough from sticking. Shape the dough into small, oblong dumplings – about 1-1.5 inches long.
7. Grease steamer plates with a little oil. Arrange the dumplings on the plates, leaving a little space between each one.
8. Steam for 10-12 minutes, or until the dumplings become glossy and slightly translucent.
9. Serve warm! They’re best enjoyed fresh, but they’re still delicious slightly cooled.

Expert Tips

• Don’t rush the stirring! Seriously, continuous stirring is key to a lump-free dough.
• Check your steamer: Make sure there’s enough water in your steamer and that it’s boiling vigorously before you add the dumplings.
• Oil is your friend: Generously greasing your hands and the steamer plates will prevent sticking.

Variations

• Vegan Kadambrot: This recipe is naturally vegan! Just ensure your jaggery isn’t processed with bone char (some brands are).
• Gluten-Free Kadambrot: Kadambrot is naturally gluten-free, as it’s made with rice flour.
• Spice Level Adjustment – More Cardamom: If you really love cardamom, feel free to add another pod or a pinch of ground cardamom.
• Festival Adaptations – Makar Sankranti & Pongal: These are often made during Makar Sankranti and Pongal festivals in South India. My grandmother always made a larger batch during these times!

Serving Suggestions

Kadambrot is wonderful on its own with a cup of hot chai. You can also serve it with a dollop of yogurt or a sprinkle of grated coconut.

Storage Instructions

Kadambrot is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming them for a few minutes. They might lose a little of their initial softness, but they’ll still be tasty!

FAQs

What type of rice flour is best for Kadambrot?

Idiyappam flour is essential for the right texture. It’s a coarse flour made from parboiled rice.

Can I use a different sweetener instead of jaggery?

You can substitute with brown sugar, but the flavor won’t be quite the same.

How do I prevent the Kadambrot dough from becoming sticky?

Grease your hands well with oil before shaping the dumplings. Don’t over-knead the dough.

Can Kadambrot be made ahead of time?

You can prepare the dough ahead of time and store it in the refrigerator for a few hours. Shape and steam just before serving.

What is the best way to steam Kadambrot for a perfect texture?

Ensure your steamer is boiling vigorously and steam for 10-12 minutes until the dumplings are glossy.