How to Make Kerala-Style Kozhukatta - Sweet Dumpling
Kozhukatta is a popular sweet dish in Kerala and other South Indian states. It is a steamed dumpling made from rice flour and filled with a sweet mixture of grated coconut and jaggery. Kozhukatta is commonly served as a snack or dessert. The dish is often prepared at home and is also available at sweet shops and bakeries in the region.
Ingredients
For the Coconut filling
- 1 ⅓ cup Crushed Jaggery (ശർക്കര പൊടിച്ചത്) 200 gram grated or chopped into small pieces
- 1/4 cup water
- 1/2 teaspoon Cardamom Powder (from 5-6 green cardamom pods)
- 2 cups Grated Coconut
- 1/2 teaspoon crushed cumin seeds
For the Kozhukatta Dough
- 2 cups Roasted rice flour
- 2 cups 2 to 2 1/2 cups of Water (quantity may vary based on the rice flour type)
- 1/2 teaspoon salt
- 1 tablespoon ghee clarified butter
Instructions
Prepare the Coconut Jaggery Filling:
- In a pan, combine the crushed jaggery and 1/4 cup of water. Heat over medium flame until the jaggery dissolves completely. Strain the syrup to remove impurities and set aside.
- In the same pan (washed), pour the strained jaggery syrup and heat over medium flame until it boils again. Stir continuously for 2-3 minutes until slightly thickened.
- Add grated coconut to the syrup and stir for 3-4 minutes until the mixture becomes slightly sticky and water evaporates.
- Stir in cardamom powder and crushed cumin seeds. Remove from heat.
Make the Kozhukatta Dough:
- In a pan, bring 2 cups of water and salt to a boil.
- Reduce the heat and gradually add rice flour to the boiling water while stirring continuously with a wooden spoon. Turn off the heat.
- Mix until a smooth dough without lumps forms. Let it cool slightly.
- Once cool, knead the dough with 1 teaspoon of ghee until smooth and soft. The dough should not be sticky, similar to Idiyappam dough.
Shape and Fill the Kozhukkattas:
- Divide the dough into 14 equal portions and shape them into small balls. Flatten each ball into a cup shape.
- Spoon a portion of the prepared coconut-jaggery mixture into each cup. Pinch the edges together to seal the filling inside and roll back into a ball.
Steam the Kozhukkattas:
- Place the filled kozhukkattas in a steamer or idli maker and steam for 10-12 minutes until cooked and slightly translucent.
- Remove from the steamer and serve warm.
Notes
- For enhanced flavor, add 1 teaspoon of ghee to the coconut-jaggery mixture.
- You can customize the filling by adding fried cashew nuts, raisins, ripe plantain, pineapple, etc.
- The quantity of water for the dough may vary depending on the type of rice flour used. Adjust as needed for a smooth consistency.