Sweet Kozhukatta

Name: Sweet Kozhukatta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 1 cup rice flour (roasted variety preferred for texture); 1.25 cup water (for dough, adjust as needed); 1 pinch salt (for dough); 1 cup coconut (fresh, grated); 0.75 cup jaggery (powdered or grated); 3 pcs green cardamom (seeds crushed to a powder); 0.5 tsp ghee (for greasing hands and steaming plate)

RATING

4.6/5(98)

TASTE SCORE

9/10

Soft, steaming rice flour dumplings filled with a sweet, aromatic mixture of fresh coconut and jaggery. This traditional Kerala snack is a comforting treat often made for festivals and special occasions.

PREP

20m

COOK

25m

SERVES

2 PIECES

361 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cuprice flour · roasted variety preferred for texture1.25 cupwater · for dough, adjust as needed1 pinchsalt · for dough1 cupcoconut · fresh, grated¾ cupjaggery · powdered or grated3 pcsgreen cardamom · seeds crushed to a powder½ tspghee · for greasing hands and steaming plate

NUTRITION · PER SERVING

361

CALORIES · 2 PIECES

Protein4g · 4%

Carbs70g · 78%

Fat8g · 20%

Fiber4g

Sugar38g

Saturated fat6g

Cholesterol1mg

Sodium55mg

Potassium580mg

Phosphorus83mg

How we calculate →

METHOD · 6 STEPS

prep · ~7 min
Prepare the sweet coconut filling.
1.In a heavy-bottomed pan, combine grated coconut and powdered jaggery.
2.Cook on low heat, stirring continuously, until the jaggery melts and combines with the coconut (4-5 minutes).
3.Add crushed cardamom powder, mix well, and cook until the mixture is slightly dry but moist (2 more minutes).
4.Remove from heat and let it cool completely. Divide into 8 equal portions.
TIPStir continuously to prevent jaggery from burning. The filling will thicken as it cools.
boil · ~7 min
Prepare the rice flour dough.
1.In a wide pan, bring water and a pinch of salt to a rolling boil.
2.Lower heat, add rice flour in a steady stream, and stir vigorously with a wooden spoon.
3.Keep stirring until the flour absorbs all water and forms a lump (1-2 minutes).
4.Remove from heat, cover, and let it rest for 2-3 minutes.
knead · ~4 min
Knead the dough until smooth.
Transfer the warm dough to a flat surface. Grease your palms with a few drops of ghee and knead the dough while it's still hot for 3-4 minutes until it forms a smooth, soft, non-sticky ball.
TIPKnead while the dough is still hot but bearable to touch. Cold dough will crack when shaping.
prep · ~10 min
Shape the kozhukatta.
1.Divide the dough into 8 equal lemon-sized balls. Keep them covered with a damp cloth.
2.Grease your palms with ghee. Take one dough ball and flatten it into a thin disc of about 3 inches.
3.Place a portion of the coconut-jaggery filling in the center.
4.Bring the edges together and seal to form a round modak-like dumpling. Pinch off any excess dough.
5.Repeat for all 8 dumplings.
TIPKeep the edges slightly thinner than the center. This ensures even cooking and prevents a thick, doughy bite.
steam · ~12 min
Steam the dumplings to perfection.
Grease a steamer plate or idli stand with ghee. Arrange the dumplings with space between them. Steam for 10-12 minutes on medium flame or until they look shiny and slightly translucent.
TIPDo not overcrowd the steamer. Steam in batches if needed to ensure even cooking.
rest · ~2 min
Rest before serving.
Turn off the heat and let the kozhukatta rest in the steamer for 2 minutes before removing. This helps them firm up and not break.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use roasted rice flour for a softer, more pliable dough that doesn't crack.
2
Knead the dough while it is still warm to ensure a smooth, non-sticky texture.
3
Keep the edges of the dough disc slightly thinner than the center for even cooking.
4
Grease your hands and the steamer plate with ghee to prevent sticking.
5
Let the cooked kozhukatta rest in the steamer for 2 minutes before removing to firm up.
6
Cool the filling completely before shaping to avoid soggy dumplings.
7
Cover unused dough balls with a damp cloth to prevent them from drying out.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Substitute ghee with coconut oil for greasing hands and the steamer plate. The flavor remains authentic, and the dumplings stay soft and vegan-friendly.

nutty delight

Nutty delight

Add 2 tablespoons of finely chopped roasted cashews or almonds to the coconut-jaggery filling for a pleasant crunch and rich nutty flavor.

savory twist

Savory twist

Replace the sweet filling with a spiced mixture of grated coconut, green chilies, ginger, and curry leaves for a savory kozhukatta, served with chutney.

jaggery free