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Soft, steamed rice flour dumplings filled with a luscious mixture of sweet jaggery and fresh coconut. This traditional South Indian delicacy is a must-have for festivals like Ganesh Chaturthi, loved by all ages for its delightful texture and taste.
Prepare the Sweet Filling (Poornam)
Prepare the Outer Dough
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Soft, steamed rice flour dumplings filled with a luscious mixture of sweet jaggery and fresh coconut. This traditional South Indian delicacy is a must-have for festivals like Ganesh Chaturthi, loved by all ages for its delightful texture and taste.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 373.67 calories per serving with 3.68g of protein, it's a moderately challenging recipe perfect for snack or dessert.
Knead the Dough
Shape the Kozhukatta
Steam the Kozhukatta
Serve
Replace the sweet filling with a savory mixture of steamed urad dal, mustard seeds, curry leaves, and green chilies.
Create a filling with roasted and ground black or white sesame seeds mixed with jaggery for a nutty flavor.
Use a classic filling made from cooked and mashed moong dal (split yellow lentils) sweetened with jaggery and flavored with cardamom.
As a steamed delicacy, it avoids the unhealthy trans fats and excess calories associated with deep-fried sweets, making it a relatively lighter option for festive indulgence.
The use of jaggery instead of refined white sugar provides trace minerals like iron and magnesium. Jaggery is less processed and is a traditional, wholesome sweetener.
Fresh coconut is a key ingredient, offering medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and provides a quick source of energy.
One serving of Sweet Kozhukatta (approximately 3 pieces) contains around 347 calories. This is an estimate and can vary based on the specific ingredients and quantities used.
Sweet Kozhukatta is a traditional sweet and should be enjoyed in moderation. Its health benefits come from being steamed rather than fried and using jaggery instead of refined sugar. However, it is high in carbohydrates and calories, making it an energy-dense treat.
The outer covering can become hard if the dough is not made with boiling water or if it's not kneaded well enough while warm. Over-steaming can also make them tough. Stick to the recommended 10-12 minute steaming time.
Cracks usually appear if the dough is too dry. This can happen if the water-to-flour ratio is off or if the dough is left uncovered. Ensure you knead it into a very smooth, pliable ball and keep it covered with a damp cloth.
Yes, this recipe can easily be made vegan. Simply replace the ghee with coconut oil or any neutral-flavored vegetable oil.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 3-5 minutes until soft and warm again. Avoid microwaving as it can make them chewy.