Peanut Kozhukattai Recipe – Traditional South Indian Sweet Snack

Last Updated on 4 months by Neha Deshmukh

Peanut Kozhukattai Recipe – Traditional South Indian Sweet Snack

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Peanut Kozhukattai. These little steamed dumplings are a South Indian classic, and honestly, making them always feels like a warm hug from my grandmother. They’re perfect for festivals, special occasions, or just a cozy afternoon treat. Let’s get started, shall we?

Why You’ll Love This Recipe

Peanut Kozhukattai is more than just a sweet snack; it’s a little piece of tradition. The combination of the soft, chewy rice flour shell and the sweet, nutty peanut filling is simply divine. Plus, they’re surprisingly fun to make – a great activity to do with family! You’ll love how satisfying it is to create these little beauties from scratch.

Ingredients

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

• 1 cup rice flour
• As needed water (approximately ¾ cup)
• To grease oil
• To taste salt
• ½ cup raw peanuts
• ½ cup jaggery
• ¼ cup coconut, grated
• ¼ cup water (for jaggery syrup)
• ¼ teaspoon cardamom powder

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rice Flour: Choosing the Right Grain

Using good quality rice flour is key. I prefer using idli rice flour for the best texture – it gives the kozhukattais a lovely softness. You can find it at most Indian grocery stores. (Approximately 150g)

Jaggery: Types and Regional Variations

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. You can use any type you prefer – palm jaggery (karuppatti) has a particularly rich taste, but regular jaggery works wonderfully too. (Approximately 100g)

Peanuts: Roasting for Optimal Flavor

Don’t skip roasting the peanuts! It really brings out their flavor. Roasting them until they’re fragrant and the skins crack is perfect. (Approximately 60g)

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best, if you can get it. But if not, unsweetened desiccated coconut works just fine. (Approximately 30g)

Cardamom: The Queen of Spices

Cardamom adds a lovely aromatic touch. Use good quality cardamom powder for the best flavor. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Jaggery Syrup: First, soak the jaggery in ¼ cup of warm water. Then, crush it and simmer it in a pan until it becomes a slightly thickened syrup. Strain it to remove any impurities and set aside.
2. Roast & Grind the Peanuts: Dry roast the peanuts until their skins start to crack. Let them cool, then remove the skins and coarsely grind them.
3. Prepare the Filling: Heat the jaggery syrup in a pan again. Add the ground peanut powder and cook for about 2 minutes, stirring constantly.
4. Add Coconut & Cardamom: Mix in the grated coconut and continue cooking until the mixture thickens and starts to leave the sides of the pan. Finally, add the cardamom powder and give it a good mix. Let the filling cool completely.
5. Make the Dough: In a bowl, mix the rice flour with boiling water, a little at a time. Knead it into a smooth, crack-free dough. Add a pinch of salt.
6. Shape the Kozhukattais: Grease your hands with a little oil. Take a lemon-sized ball of dough, flatten it, and place a spoonful of the peanut filling in the center.
7. Seal & Shape: Cover the filling with another flattened piece of dough. Seal the edges tightly, making sure the filling doesn’t peek out. You can use a small cookie cutter or just shape them by hand.
8. Steam to Perfection: Steam the shaped kozhukattais for about 10-12 minutes, until they become glossy and slightly translucent. Serve them warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Peanut Kozhukattai:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. Adding boiling water is crucial for getting the right texture.

Preventing Cracks in the Kozhukattai

Kneading the dough well is key to preventing cracks. If the dough is too dry, it will crack easily.

Ensuring the Filling Doesn’t Leak

Make sure to seal the edges of the kozhukattais really well. A little water can help with sealing.

Steaming for Glossy Kozhukattais

Steaming them for the right amount of time is important. Over-steaming can make them rubbery, while under-steaming will leave them looking dull.

Variations

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

Vegan Kozhukattai Adaptation

Simply substitute the jaggery with vegan sugar alternatives like coconut sugar or maple syrup.

Gluten-Free Considerations

This recipe is naturally gluten-free, as it uses rice flour!

Spice Level Adjustment (Cardamom)

If you love a stronger cardamom flavor, feel free to add a little more. My friend, Priya, always adds a pinch of nutmeg too!

Festival Adaptations (Ganesh Chaturthi, etc.)

These are traditionally made during Ganesh Chaturthi, but they’re perfect for any festive occasion. You can even make mini versions for offering to the deity.

Serving Suggestions

Peanut Kozhukattai is best enjoyed warm. A cup of chai or filter coffee makes the perfect accompaniment. They’re also lovely with a dollop of ghee on top!

Storage Instructions

You can store leftover Kozhukattais in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes.

FAQs

Let’s answer some common questions:

What is Kozhukattai traditionally made for?

Kozhukattai is traditionally made during Ganesh Chaturthi and other South Indian festivals as an offering to Lord Ganesha.

Can I use store-bought jaggery syrup instead of making it from scratch?

Yes, you can! But making it from scratch gives you more control over the flavor and consistency.

How can I tell if the dough is kneaded properly?

The dough should be smooth, soft, and not sticky. It should also be pliable enough to roll and shape without cracking.

Can I make the filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

What is the best way to prevent the kozhukattais from sticking to the steamer?

Grease the steamer plates lightly with oil or line them with banana leaves.