Sweet Kozhukattai Recipe – Jaggery & Coconut Steamed Rice Dumplings

Last Updated on 2 months by Neha Deshmukh

Sweet Kozhukattai Recipe – Jaggery & Coconut Steamed Rice Dumplings

Hey everyone! If you’re looking for a sweet treat that’s both comforting and deeply rooted in Indian tradition, you’ve come to the right place. I remember the first time I made Kozhukattai – it was for Ganesh Chaturthi, and honestly, it took a couple of tries to get the shape right! But the delicious, melt-in-your-mouth result was so worth it. Today, I’m sharing my go-to recipe for these delightful jaggery and coconut steamed rice dumplings.

Why You’ll Love This Recipe

These aren’t just any sweet dumplings. Kozhukattai are little pockets of happiness, traditionally made during Ganesh Chaturthi, but honestly, perfect for any time you crave something subtly sweet and wonderfully textured. They’re surprisingly easy to make, even if you’re new to Indian sweets, and the aroma while they steam is just heavenly. Plus, they’re naturally vegetarian and can easily be adapted to be vegan and gluten-free – more on that later!

Ingredients

Here’s what you’ll need to create these little gems:

• ½ cup Kozhukattai Rice flour (about 100g)
• ¼ cup + 2 tbsp grated jaggery (about 60g + 30g)
• 1 cup water (240ml)
• ¼ tsp cardamom powder
• 2 tbsp grated coconut (about 20g)
• Oil (for greasing)

Ingredient Notes

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

Kozhukattai Rice Flour: What Makes It Special

Kozhukattai rice flour is a bit finer than regular rice flour, which gives the kozhukattai a smoother texture. You can find it at most Indian grocery stores. If you absolutely can’t find it, you can make your own by grinding regular rice in a high-powered blender, then sifting it to get a fine powder.

Jaggery: Types and Flavor Profiles

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. You can use different types – golden jaggery is milder, while dark jaggery has a more robust flavor. I prefer a mix for a balanced sweetness.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. But if you’re short on time, good quality store-bought cardamom powder works just fine.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut adds a lovely sweetness and texture. However, desiccated coconut works perfectly well too – just make sure it’s unsweetened. I often use desiccated when fresh isn’t available.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Melt the Jaggery: In a saucepan, combine the jaggery and water. Heat over medium heat, stirring until the jaggery is completely dissolved.
2. Strain the Syrup: Strain the jaggery syrup through a fine-mesh sieve to remove any impurities. This ensures a smooth texture for your kozhukattai.
3. Boil Until Frothy: Bring the strained syrup back to a boil and continue to cook until it reaches a frothy consistency. This usually takes about 5-7 minutes.
4. Combine Ingredients: In a mixing bowl, combine the kozhukattai rice flour, cardamom powder, and grated coconut.
5. Add Jaggery Syrup: Pour the hot jaggery syrup into the rice flour mixture and mix well. It will initially be sticky, but keep mixing!
6. Knead the Dough: Once slightly cooled, knead the mixture into a smooth, pliable dough. It should be soft but not sticky.
7. Shape the Kozhukattai: Grease your hands with a little oil. Take a small portion of the dough and roll it into a ball. Gently press it with your fingers to create a slight ridge or indentation.
8. Steam to Perfection: Grease an idli plate (or any steamer-safe plate) with oil. Place the kozhukattai on the plate, leaving a little space between each one.
9. Steam for 5-7 Minutes: Steam for 5-7 minutes, or until the kozhukattai become shiny and firm.
10. Rest and Serve: Let the kozhukattai rest for about 5 minutes before serving. This allows them to firm up a bit more.

Expert Tips

A few little secrets to help you nail this recipe:

• Achieving the Perfect Dough Consistency: The dough is key! If it’s too dry, add a teaspoon of hot water at a time. If it’s too sticky, add a little more rice flour.
• Steaming for Optimal Texture: Don’t oversteam! Oversteaming will make the kozhukattai rubbery.
• Preventing Kozhukattai from Sticking: Generously greasing the idli plate is crucial.

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 long as you use pure kozhukattai rice flour.
• Spice Level Adjustment (Adding a Hint of Spice): My friend Priya loves adding a tiny pinch of nutmeg or a very small piece of grated ginger to the dough for a warm, spicy kick.
• Ganesh Chaturthi Adaptation – Festive Offering: Traditionally, kozhukattai are offered to Lord Ganesha during Ganesh Chaturthi. You can make them in different shapes and sizes for the offering.

Serving Suggestions

Kozhukattai are delicious on their own, but they’re also lovely with a cup of chai or a glass of warm milk. They’re a perfect little sweet treat to enjoy any time of day.

Storage Instructions

Store leftover kozhukattai in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently by steaming them for a few minutes.

FAQs

Got questions? I’ve got answers!

What is Kozhukattai traditionally served with?

Traditionally, Kozhukattai are offered as prasad (a religious offering) during Ganesh Chaturthi. They’re often enjoyed with a simple side of milk or a warm beverage like chai.

Can I make Kozhukattai ahead of time?

You can prepare the dough ahead of time and store it in the refrigerator for up to a day. Shape the kozhukattai just before steaming.

How do I know when the Kozhukattai are perfectly steamed?

They’ll become shiny and firm to the touch. A quick poke should feel bouncy, not sticky.

What can I substitute for jaggery in this recipe?

You can use brown sugar or coconut sugar as a substitute, but the flavor will be slightly different.

Is Kozhukattai rice flour different from regular rice flour?

Yes, it is! Kozhukattai rice flour is milled finer, resulting in a smoother texture for the dumplings.

Enjoy making these delightful little treats! I hope this recipe brings a little sweetness and tradition into your kitchen. Let me know how they turn out in the comments below!