Sesame Jaggery Kolukattai Recipe – Authentic South Indian Sweet Dumplings

Last Updated on 2 months by Neha Deshmukh

Sesame Jaggery Kolukattai Recipe – Authentic South Indian Sweet Dumplings

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sesame Jaggery Kolukattai. These little sweet dumplings are a South Indian classic, and honestly, making them always feels like a warm hug from my grandmother. They’re a bit of work, but so worth it. Trust me, once you taste these, you’ll be hooked!

Why You’ll Love This Recipe

These aren’t just any sweet treat. Kolukattai are special. They’re soft, chewy, and bursting with the nutty flavor of sesame and the caramel sweetness of jaggery. Plus, they’re often made during festivals, so they carry a lovely cultural significance. If you’re looking for an authentic South Indian dessert that’s both delicious and meaningful, this is it!

Ingredients

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

• 1/3 cup sesame seeds (white or black) – about 45g
• 1/3 cup jaggery – about 150g
• 1/4 tsp cardamom powder – about 0.5g
• Rice flour dough (recipe details below – using methods from Vella Kozhukattai or Ammini Kolukattai)

Ingredient Notes

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

Sesame Seeds: White vs. Black – Flavor & Regional Preferences

You can use either white or black sesame seeds, or even a mix! Black sesame seeds have a slightly more intense, nutty flavor, while white sesame seeds are milder. In my family, we always used black sesame seeds – my mom said they were more auspicious.

Jaggery: Types and Substitutions

Jaggery is unrefined cane sugar, and it gives these kolukattai a beautiful, complex sweetness. You can find it in block or powdered form. If you can’t find jaggery, you can substitute with packed brown sugar, but the flavor won’t be quite the same.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! It has a much more vibrant aroma. But if you’re short on time, store-bought cardamom powder works just fine.

Rice Flour: Choosing the Right Grain for Kolukattai

The type of rice flour matters. Use a fine rice flour, the kind used for making idli or dosa batter. This will give you the right texture for the dough.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Sesame Seeds: First, dry roast the sesame seeds in a pan over medium heat until they splutter and become fragrant. This takes just a few minutes, but watch them carefully – they burn easily! Let them cool completely.
2. Grind the Stuffing: In a spice grinder or small blender, combine the roasted sesame seeds, jaggery, and cardamom powder. Grind into a coarse mixture. You don’t want it to be a smooth paste; a little texture is good.
3. Shape the Stuffing: Now, take small portions of the sesame-jaggery mixture and roll them into tiny balls. About the size of a small marble is perfect. Set these aside.
4. Prepare the Dough: Prepare the outer rice flour dough using methods from Vella Kozhukattai or Ammini Kolukattai recipes. This is the trickiest part, so don’t worry if it takes a couple of tries to get right!
5. Assemble the Kolukattai: Take a small ball of rice flour dough and flatten it into a disc. Place a sesame-jaggery ball in the center. Carefully gather the edges of the dough and seal them tightly to form a dumpling. Make sure there are no cracks!
6. Steam to Perfection: Grease an idli plate lightly with oil. Arrange the kolukattai on the plate, leaving a little space between each one. Steam for 10-12 minutes, or until the dumplings are cooked through and slightly translucent.
7. Cool and Enjoy: Let the kolukattai cool for about 10 minutes before serving. They’re best enjoyed warm, but they’re also delicious at room temperature.

Expert Tips

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

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more rice flour. If it’s too dry, add a few drops of water.

Preventing Kolukattai from Bursting During Steaming

Make sure to seal the edges of the dumplings really well. Any cracks will cause them to burst during steaming.

Ensuring the Stuffing Doesn’t Melt

Let the sesame-jaggery mixture cool completely before shaping it into balls. This will help it hold its shape during steaming.

Variations

Want to get creative? Here are a few ideas:

Vegan Kolukattai Adaptation

Simply ensure your jaggery is vegan-friendly (some are processed with bone char). The rest of the recipe is naturally vegan!

Gluten-Free Considerations

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

Spice Level Adjustment (Adding a Hint of Chili)

My friend Priya loves to add a tiny pinch of chili powder to the stuffing for a little kick. It’s surprisingly good!

Festival Adaptations (Ganesh Chaturthi & Pongal)

These are traditionally made during Ganesh Chaturthi and Pongal. You can offer them as prasad (a religious offering) during Ganesh Chaturthi, or enjoy them as part of your Pongal feast.

Serving Suggestions

These are lovely on their own with a cup of chai. You can also serve them with a drizzle of ghee or a sprinkle of grated coconut.

Storage Instructions

Store leftover kolukattai in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is the shelf life of Sesame Jaggery Kolukattai?

They’re best enjoyed fresh, but will last up to 2 days at room temperature or a week in the fridge.

Can I make the stuffing ahead of time?

Yes, absolutely! You can make the sesame-jaggery mixture a day or two in advance and store it in the refrigerator.

What if I don’t have a steamer? Can I boil the Kolukattai?

While steaming is best, you can gently boil the kolukattai in a pot of water until they float to the surface. Be very careful not to overcrowd the pot.

Is it possible to use powdered jaggery instead of grated?

Yes, powdered jaggery works just fine. You might need to adjust the amount slightly, as it’s more concentrated.

What is the significance of Kolukattai in South Indian cuisine?

Kolukattai are often made during festivals and special occasions. They symbolize prosperity and good luck, and are a delicious way to celebrate with family and friends.

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!