- Yield : 10 nos
- Servings : 5
- Prep Time : 20m
- Cook Time : 22m
- Ready In : 45m
Kozhukatta or Kozhukattai (steamed rice balls with coconut and jaggery filling) is a popular sweet dish. Kozhukatta is prepared by Christians in Kerala, South India during Osana Perunal/ Kuruthola perunal/ Palm Sunday. Kozhukatta is prepared every year on either the previous day or the morning of Osana Perunal.
Though kozhukatta is prepared as a part of a custom, this can be made at any time as a tasty tea time snack. Kozhukatta is one of my family’s favorite nallu mani palaharam (evening snack). The preparation of this dish is very simple, grated coconut is mixed with jaggery placed inside the rice flour dumplings and steamed.
- Rice flour - 1 cup
- Grated coconut - 1 cup
- Jaggery - 150 gm
- Crushed Cardamom - 2
- Water - 1 1/2 cup
- Salt to taste
For the filling : Heat a pan and melt the jaggery with 1/4 cup of water and strain the jaggery with a strainer.
Reheat the jaggery. Add grated coconut and keep stirring until it turns to thick consistency. Add crushed cardamom and remove from fire. This is for the filling.
For the dough - Kozhukatta Maavu: Boil 1 1/2 cup of water with salt. Pour the boiled water to the rice flour little by little and mix it with a spoon. Keep it aside till it is warm enough to handle.
Knead the dough and make it into a soft ball. Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin.
Starts folding it inwards in such a way that you get a cup shape. Place 2 tsp of the filling and cover it and roll it back into a ball. Repeat the process with the rest of the dough and filling.
Heat an appachembu or a steamer and steam the balls or kozhukatta for 10 minutes on a medium flame. Keep it covered for 2 more minutes. Serve hot.