Authentic Kozhukattai Recipe – Sweet Rice Dumplings with Coconut & Jaggery

Last Updated on 4 months by Neha Deshmukh

Authentic Kozhukattai Recipe – Sweet Rice Dumplings with Coconut & Jaggery

Hey everyone! If you’ve ever been to South India, especially during festivals, you’ve probably stumbled upon these adorable little sweet dumplings. They’re called Kozhukattai (pronounced ko-zhu-kat-tai), and they’re a total comfort food for me. I remember my grandmother making these every Ganesh Chaturthi – the whole house would smell of jaggery and cardamom! Today, I’m so excited to share my family’s recipe with you. It’s easier than it looks, I promise!

Why You’ll Love This Recipe

These aren’t just delicious; they’re a little piece of South Indian culture. Kozhukattai are traditionally offered to Lord Ganesha, but honestly, they’re too good not to enjoy yourself. They’re perfectly sweet, with a lovely chewy texture from the rice flour and a delightful burst of coconut. Plus, shaping them is kind of therapeutic!

Ingredients

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

• ½ cup rice flour (about 60g)
• ⅓ cup jaggery (powdered) (about 65g)
• 1 ¼ cups water (300ml)
• 3 tablespoons coconut (grated) (about 30g)
• ⅛ teaspoon cardamom powder (about 0.5g)
• 1 teaspoon ghee (about 5ml)
• Oil, for greasing

Ingredient Notes

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

• Jaggery: This is key. Jaggery has a beautiful, molasses-like flavor that’s so much richer than regular sugar. I prefer using powdered jaggery as it dissolves easily, but you can grate a block of jaggery if that’s what you have.
• Rice Flour: Use a good quality, fine rice flour. I usually use idli rice flour – it gives the kozhukattai a lovely texture. Avoid coarse rice flour, as it can make the dumplings grainy.
• Coconut: Freshly grated coconut is best, hands down! But if you can’t find it, unsweetened desiccated coconut works well too. In some regions, they even use a mix of coconut and sesame seeds – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the jaggery syrup. Gently heat the water in a pan and dissolve the jaggery in it. Stir until it’s completely dissolved, then strain the syrup to remove any impurities. Bring it to a boil.
2. Now, add the cardamom powder and grated coconut to the boiling jaggery syrup. Simmer for a couple of minutes, letting the flavors meld together.
3. This is where things get a little interactive! Gradually sprinkle the rice flour into the simmering liquid, while stirring continuously. This is important – we want to avoid any lumps! Keep stirring and mashing until a soft dough forms.
4. Once the dough has cooled down enough to handle (but is still warm!), add the ghee. Knead the dough well with the ghee until it’s smooth and pliable. Grease your hands lightly with oil – this prevents the dough from sticking.
5. Now for the fun part: shaping! Pinch off small portions of the dough and roll them into little balls. Gently press your thumb into the center of each ball to create a traditional palm impression.
6. Finally, steam the shaped kozhukattai for 10-12 minutes, or until they become glossy and slightly translucent. Serve them warm and enjoy!

Expert Tips

• Lump-Free Dough: Seriously, stir constantly when adding the rice flour. A whisk can be your best friend here!
• Dough Consistency: The dough should be soft and pliable, not too sticky or too dry. If it’s too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of hot water.
• Steaming: Make sure your steamer is properly heated before adding the kozhukattai.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with a plant-based alternative like coconut oil or vegan butter.
• Gluten-Free: This recipe is naturally gluten-free, as long as you use pure rice flour!
• Spice Level: If you like a little more warmth, add a pinch of nutmeg or a tiny bit of clove along with the cardamom. My friend, Priya, loves adding a hint of nutmeg!
• Festival Adaptations: These are traditionally made for Ganesh Chaturthi and Onam, but honestly, any celebration is a good excuse for Kozhukattai!

Serving Suggestions

Kozhukattai are best enjoyed warm. They’re delicious on their own, or you can serve them with a dollop of yogurt or a sprinkle of grated coconut. A cup of hot chai alongside is chef’s kiss!

Storage Instructions

Leftover kozhukattai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes, or microwave them briefly. They won’t be quite as fresh, but still tasty!

FAQs

Let’s answer some common questions:

• What type of rice flour is best for Kozhukattai? Idli rice flour is ideal, as it gives a soft and chewy texture.
• Can I make Kozhukattai ahead of time? You can shape the kozhukattai and store them in the fridge for a few hours before steaming.
• How do I prevent lumps from forming when adding the rice flour? Stir continuously and gradually add the rice flour while the liquid is simmering.
• What is the significance of the palm impression on Kozhukattai? The palm impression is said to represent Lord Ganesha’s favorite sweet and is a traditional way of shaping them.
• Can I use coconut milk instead of grated coconut? While it will change the texture slightly, you can use coconut milk! Reduce the amount of water in the recipe accordingly.

Enjoy making these little bundles of joy! I hope this recipe brings a little bit of South Indian sweetness into your kitchen. Let me know how they turn out in the comments below!