Authentic Vishukatta Recipe – Kerala Red Rice & Coconut Dessert

Last Updated on 1 month by Neha Deshmukh

Authentic Vishukatta Recipe – Kerala Red Rice & Coconut Dessert

Hey everyone! If you’re looking for a truly special, traditional Kerala sweet, you have to try Vishukatta. It’s a dessert that’s deeply connected to my childhood memories of Vishu, the Kerala New Year. The aroma of coconut and jaggery simmering on the stove… it’s pure nostalgia! I’m so excited to share my family’s recipe with you. It’s surprisingly easy to make, and the results are absolutely worth it.

Why You’ll Love This Recipe

This Vishukatta recipe isn’t just about a delicious dessert; it’s about experiencing a piece of Kerala culture. It’s a beautiful blend of flavors – the earthy notes of red rice, the creamy richness of coconut, and the warm sweetness of jaggery. Plus, it’s naturally gluten-free and can easily be made vegan! It’s a treat that’s both comforting and celebratory.

Ingredients

Here’s what you’ll need to create this Kerala delight:

• ?? cup raw red rice (Unakkalari)
• ?? cup thick coconut milk
• 2 cups water (randam pal)
• ?? teaspoon cumin seeds
• ?? teaspoon salt (optional)
• Ghee (for greasing)
• ?? cup jaggery
• ??> cup water
• ?? teaspoon ground ginger

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Raw Red Rice (Unakkalari) – A Traditional Grain: This is the rice to use for authentic Vishukatta. It has a unique texture and flavor that you won’t get with other varieties. You can usually find it at Indian grocery stores. About 150-180g is a good amount.

Coconut Milk – Choosing the Right Consistency: We want thick coconut milk for this recipe. The kind that’s almost like cream. If yours seems a little thin, you can chill a can overnight and scoop out the thick cream from the top. Around 240ml is perfect.

Jaggery – The Authentic Sweetener: Jaggery is unrefined cane sugar, and it gives Vishukatta its distinctive flavor. It has a lovely caramel-like taste. You can find it in block or powdered form. I prefer the block form, as I feel the flavour is more intense. About 150-180g should do the trick.

Cumin Seeds – Aromatic & Digestive: Cumin adds a lovely warmth and subtle spice. Plus, it’s known for its digestive properties – perfect after a sweet treat!

Ghee – The Significance in Kerala Cuisine: Ghee isn’t just for flavor; it’s considered sacred in Kerala cuisine. It adds a beautiful richness and aroma. If you don’t have ghee, you can use a neutral oil, but ghee really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a saucepan, combine ?? cup coconut milk and 2 cups water (randam pal). Bring this to a boil – this is our base liquid.
2. Add the washed and drained raw red rice to the boiling liquid. Reduce the heat to low, cover, and cook until all the water evaporates. This will take about 20-25 minutes. Keep stirring occasionally to prevent sticking.
3. Now, stir in the remaining thick coconut milk. Continue cooking on low heat, stirring constantly, until the rice mixture thickens and comes together. It should be a nice, sticky consistency.
4. Mix in the cumin seeds and salt (if using) until everything is well incorporated. Give it a good stir to distribute the flavors.
5. Grease a plate or pie pan generously with ghee. Spread the cooked rice mixture evenly over the greased surface.
6. Let it cool completely – this is important! Once cooled, cut into square or diamond-shaped pieces.

Let’s make the Sarkara Pani (Jaggery Syrup):

1. Melt the jaggery in ??> cup water in a separate saucepan. Strain the mixture to remove any impurities.
2. Bring the jaggery water back to a boil and add the ground ginger. Boil for another 2-3 minutes until it reaches a slightly syrupy consistency.

Expert Tips

• Don’t skip washing the rice! This removes excess starch and helps achieve the right texture.
• Stir, stir, stir! Constant stirring prevents the rice from sticking and burning.
• Patience is key. Cooking the rice takes time, but it’s worth it.
• Adjust the salt. Some people prefer a slightly savory Vishukatta, while others like it purely sweet.

Variations

• My friend Sheela adds a pinch of cardamom powder to the rice mixture for an extra layer of fragrance. It’s lovely!
• For a nuttier flavor, you can add a tablespoon of grated coconut along with the cumin seeds.
• My grandmother used to make a spicier version with a bit of green chili paste in the jaggery syrup.

Vegan Adaptation

Making this vegan is super simple! Just substitute the ghee with a plant-based oil like coconut oil or sunflower oil. The flavour will be slightly different, but still delicious.

Gluten-Free Confirmation

Yes! Vishukatta is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level – Adjusting Cumin Seeds

The cumin seeds add a subtle warmth. If you prefer a more pronounced spice, feel free to add a little more. Start with an extra ¼ teaspoon and taste as you go.

Festival Adaptations – Vishukatta & Kerala New Year

Traditionally, Vishukatta is made for Vishu, the Kerala New Year. It’s part of the Sadhya – the elaborate vegetarian feast. Seeing the Vishukkani (the auspicious arrangement of items) and then enjoying Vishukatta with family is a cherished tradition.

Serving Suggestions

Serve Vishukatta warm or at room temperature with the jaggery syrup. It also pairs beautifully with a spicy curry, like a vegetable stew or a lentil curry. A cup of hot chai is the perfect accompaniment!

Storage Instructions

Store Vishukatta in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The jaggery syrup can be stored separately in the refrigerator for up to a week.

FAQs

What is Vishukatta and its cultural significance?

Vishukatta is a traditional Kerala sweet made with red rice, coconut, and jaggery. It’s deeply connected to the Kerala New Year (Vishu) and is considered an auspicious food.

Can I use regular rice instead of Unakkalari?

While you can use regular rice, it won’t have the same authentic flavor and texture. Unakkalari is really the key to a great Vishukatta.

How can I adjust the sweetness of the jaggery syrup?

Adjust the amount of jaggery to your liking. If you prefer a less sweet syrup, use a little less jaggery.

What is ‘Randam Pal’ and why is it used?

‘Randam Pal’ literally means ‘second milk’ in Malayalam. It refers to the second extraction of coconut milk, which is thinner than the first. It’s used to cook the rice, adding a subtle coconut flavour.

Can Vishukatta be made ahead of time?

Yes! You can make Vishukatta a day or two in advance. Just store it in an airtight container. The flavours actually develop even more over time.

I hope you enjoy making this special Kerala dessert! Let me know how it turns out in the comments below. Happy cooking!