Sweet Kozhukattai Recipe – Coconut & Jaggery Filled Rice Dumplings

Last Updated on 6 months ago by Neha Deshmukh

Sweet Kozhukattai Recipe – Coconut & Jaggery Filled Rice Dumplings

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Sweet Kozhukattai. These little steamed rice dumplings are a South Indian delicacy, especially popular during Ganesh Chaturthi. I remember helping my grandmother make these as a kid, and the sweet aroma of jaggery and coconut still brings back such lovely memories. They’re a bit fiddly, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

These aren’t just delicious; they’re a little bundle of joy! Sweet Kozhukattai are soft, subtly sweet, and have a wonderful texture from the rice flour dough. They’re perfect as a festive treat, a sweet snack with evening tea, or even a little something special to brighten up your day. Plus, making them is a fun activity to do with family!

Ingredients

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

• 1 cup Rice flour (Idiyappam flour) – about 150g
• 1 teaspoon Sesame oil – about 5ml
• As needed Water – approximately ¾ cup (180ml), warm
• Salt – to taste (a pinch)
• 1 cup Coconut (grated) – about 100g
• ?? Jaggery – about ¾ cup (150g), grated
• 2 Cardamom pods (powdered)

Ingredient Notes

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

Rice Flour (Idiyappam Flour) – Regional Variations & Uses

Using Idiyappam flour is key for that perfect soft texture. It’s a fine rice flour specifically used for making string hoppers (Idiyappam) and kozhukattai. You can usually find it at Indian grocery stores. If you can’t find it, you can use regular rice flour, but the texture might be slightly different – a little more chewy.

Sesame Oil – Significance in South Indian Cooking

Sesame oil adds a beautiful nutty aroma and flavor. It’s a staple in South Indian cooking and really elevates the taste of the kozhukattai. Don’t skip it!

Jaggery – Types & Flavor Profiles

Jaggery is unrefined sugar, and it gives these dumplings a lovely caramel-like sweetness. You can use different types – dark jaggery has a stronger molasses flavor, while light jaggery is milder. I prefer using a mix of both for a complex flavor.

Cardamom – The Queen of Spices

Cardamom adds a fragrant warmth that complements the coconut and jaggery beautifully. Freshly powdered cardamom is always best!

Water – Importance of Temperature

Warm water is crucial for bringing the dough together. It helps the rice flour hydrate properly and creates a smooth, pliable dough.

Salt – Balancing Sweetness

Just a pinch of salt balances the sweetness and enhances the overall flavor. Don’t be afraid to add it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the dough: First, bring about ¾ cup (180ml) of water to a boil with the teaspoon of sesame oil and a pinch of salt.
2. Slowly add the rice flour to the boiling water, stirring constantly. This is where a little elbow grease comes in!
3. Continue stirring until the mixture comes together into a smooth, non-sticky dough. It should be soft and pliable.
4. Let the dough cool slightly, then knead it gently for a couple of minutes.
5. Pinch off small, equal-sized balls from the dough – about 1 inch in diameter.
6. Make the stuffing: While the dough cools, let’s make the filling. In a pan, combine the grated coconut, grated jaggery, and powdered cardamom.
7. Cook over medium heat, stirring constantly, until the jaggery melts and the mixture thickens slightly – about 5-7 minutes.
8. Remove from heat and let the stuffing cool completely. This is important, or it will melt the dough!
9. Shape the Kozhukattai: Now for the fun part! Flatten each dough ball into a small cup shape.
10. Fill each cup with a spoonful of the cooled coconut-jaggery mixture.
11. Carefully pinch the edges together to seal the filling inside, forming a smooth dumpling. Make sure there are no cracks!
12. Steam: Line a steamer with parchment paper or banana leaves. Arrange the kozhukattais in the steamer, leaving a little space between each one.
13. Steam for 5-7 minutes, or until the kozhukattai are cooked through and slightly translucent.
14. Serve warm and enjoy!

Expert Tips

• Don’t overcook the dough, or it will become hard.
• Make sure the stuffing is completely cool before filling the kozhukattai.
• If the dough is too sticky, add a little more rice flour. If it’s too dry, add a tiny bit of warm water.
• Steaming is the traditional method, but you can also use an Instant Pot!

Variations

• Vegan Kozhukattai Adaptation: Simply ensure your jaggery is vegan-friendly (some are processed with bone char).
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice flour!
• Adjusting Sweetness – Spice Level Variation: Feel free to adjust the amount of jaggery to your liking. You can also add a pinch of nutmeg or a tiny bit of black pepper for a subtle spice. My friend, Priya, loves adding a hint of grated ginger to the filling!
• Festival Adaptations (Ganesh Chaturthi, etc.): During Ganesh Chaturthi, these are offered as prasad (a religious offering). You can make them in different shapes and sizes for the festival.

Serving Suggestions

These are wonderful on their own, but you can also serve them with a dollop of ghee (clarified butter) or a sprinkle of grated coconut. A warm cup of chai makes the perfect accompaniment!

Storage Instructions

Kozhukattai are best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes to restore their softness.

FAQs

What is the best type of rice flour to use for Kozhukattai?

Idiyappam flour is the best! It gives the perfect texture.

Can I make the stuffing ahead of time?

Yes, absolutely! You can make the stuffing a day or two in advance and store it in the refrigerator.

How do I prevent the Kozhukattai from becoming sticky?

Make sure the dough isn’t too wet and that you don’t overcrowd the steamer.

What is a good substitute for Jaggery?

You can use brown sugar or coconut sugar, but the flavor won’t be exactly the same.

Can I bake Kozhukattai instead of steaming them?

While steaming is traditional, you can bake them at 350°F (175°C) for about 15-20 minutes. However, they won’t be as soft and pillowy as the steamed ones.