Sweet Kozhukatta Recipe – Traditional South Indian Rice Dumplings with Jaggery & Coconut

Last Updated on 2 months by Neha Deshmukh

Sweet Kozhukatta Recipe – Traditional South Indian Rice Dumplings with Jaggery & Coconut

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Sweet Kozhukatta. These little rice dumplings are a staple in South Indian cuisine, especially during festivals. I remember helping my grandmother make these as a child, and the sweet aroma of jaggery and cardamom always filled the house. It’s a truly comforting and nostalgic treat, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

These aren’t just delicious; they’re surprisingly easy to make! The soft, chewy rice dough combined with the sweet, fragrant filling is a match made in heaven. Plus, they’re perfect for festive occasions or just a cozy afternoon snack. If you’re looking for a taste of authentic South Indian flavors, you absolutely have to try these.

Ingredients

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

• 125 gms Rice flour
• 100 gms Jaggery
• ¾ cup Grated Coconut
• ½ tsp Ghee
• 1-2 Crushed cardamom
• 1 cup Water
• Salt (a pinch)

Ingredient Notes

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

Rice Flour: Choosing the Right Grind

You’ll want to use a fine rice flour for the best texture. I prefer using idli rice flour, as it gives a really soft and fluffy kozhukatta. Avoid coarse rice flour, as it can make the dough a bit grainy.

Jaggery: Types and Substitutions

Jaggery is unrefined cane sugar, and it gives Kozhukatta its beautiful color and unique flavor. You can find it in block form, and I usually grate it before using. If you can’t find jaggery, you can substitute it with packed brown sugar, but the flavor won’t be quite the same.

Ghee: The Importance of Clarified Butter in South Indian Cooking

Ghee, or clarified butter, is a must-have in South Indian cooking. It adds a lovely richness and aroma to the filling. Don’t skip it! You can easily make ghee at home, or buy it pre-made.

Cardamom: Freshly Crushed vs. Powdered

Freshly crushed cardamom pods are always best. The aroma is so much more vibrant! But if you’re short on time, a good quality cardamom powder will work too.

Grated Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is ideal, but unsweetened dried coconut works well too. If using dried coconut, you might want to add a tablespoon of warm water to it to soften it up a bit.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the filling: First, melt the jaggery with ½ cup of water in a pan. Let it simmer until the jaggery is completely dissolved. Strain this mixture to remove any impurities.
2. Combine & Cook: Add the strained jaggery syrup to the grated coconut. Stir in the ghee and cook over medium heat until the mixture is dry and starts to come together. This takes about 5-7 minutes.
3. Add Cardamom: Finally, stir in the crushed cardamom and set the filling aside to cool.
4. Make the dough: In a separate pot, bring 1 cup of water to a boil. Add a pinch of salt.
5. Add Rice Flour: Gradually add the rice flour to the boiling water, stirring constantly to prevent lumps.
6. Rest & Knead: Once all the flour is incorporated, remove the pot from the heat and let it rest for about 5 minutes. Then, knead the dough gently until it’s soft and non-sticky. Don’t over-knead!
7. Shape the dumplings: Pinch off a small portion of the dough and roll it into a ball. Flatten the ball into a cup shape.
8. Fill & Seal: Place a spoonful of the jaggery-coconut filling into the center of the cup. Carefully bring the edges of the dough together to seal the filling inside.
9. Reshape: Gently reshape the dumpling into a smooth, round ball. Repeat with the remaining dough and filling.
10. Steam: Grease a steamer basket lightly with ghee or oil. Arrange the kozhukattas in the steamer, leaving some space between them. Steam for 9-10 minutes.
11. Rest & Serve: Turn off the heat and let the kozhukattas rest, covered, for 1 minute before serving warm.

Expert Tips

• Don’t overcook the dough: Overcooked dough will be hard.
• Cool the filling completely: Warm filling will make the dough sticky and difficult to handle.
• Grease your hands: Lightly greasing your hands with ghee or oil will prevent the dough from sticking.

Variations

• Vegan Kozhukatta Adaptation: Simply substitute the ghee with a plant-based butter alternative.
• Spice Level Adjustment (Cardamom): If you love a stronger cardamom flavor, feel free to add a little more!
• Festival Adaptations (Ganesh Chaturthi Special): During Ganesh Chaturthi, these are offered as prasad (a religious offering). You can make smaller, bite-sized kozhukattas for this occasion. My family always makes a huge batch!

Serving Suggestions

Kozhukatta is best enjoyed warm. It pairs perfectly with a cup of hot chai or filter coffee. They’re also lovely served as a sweet treat after a meal.

Storage Instructions

Leftover kozhukattas 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 by microwaving them briefly.

FAQs

What is Kozhukatta and where does it originate?

Kozhukatta is a popular South Indian dumpling made from rice flour and filled with sweet or savory mixtures. It originates from Tamil Nadu and is deeply rooted in South Indian culture, especially during festivals.

Can I make the dough ahead of time?

Yes, you can! Prepare the dough and store it in an airtight container in the refrigerator for up to a day. Bring it to room temperature before shaping the kozhukattas.

How do I prevent the kozhukattas from becoming hard?

The key is to not overcook the dough and to steam them for the right amount of time. Also, storing them properly in an airtight container will help keep them soft.

What can I substitute for jaggery?

You can use packed brown sugar as a substitute for jaggery, but the flavor will be slightly different.

Can I bake Kozhukattas instead of steaming them?

While traditionally steamed, you can bake them at 350°F (175°C) for about 15-20 minutes. However, the texture will be different – they’ll be a bit drier and more crumbly. Steaming is definitely recommended for the best results!