Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Kozhukatta (Sweet)

Steamed rice dumplings shaped like small eggs, filled with a fragrant mixture of grated coconut and jaggery — soft, slightly sticky on the outside, sweet and aromatic within. A beloved temple offering and home sweet.

🧺 Ingredients

• Rice flour (fine): 250 g
• Boiling water: 240 ml
• Salt: ¼ tsp
• Ghee: 1 tsp
• Fresh grated coconut: 150 g
• Jaggery: 120 g
• Cardamom: 4 pods (crushed)
• Dry ginger powder: ¼ tsp
• Grease the steamer basket lightly or kozhukatta will stick

👩‍🍳 How to make Kozhukatta

1. Cook coconut and jaggery over medium heat for 5 minutes until jaggery melts and coats coconut.
2. Add cardamom and dry ginger.
3. Cool to room temperature.
4. Combine rice flour, salt, and ghee.
5. Gradually add boiling water while mixing.
6. Knead to a smooth, pliable dough — the texture of play dough.
7. If sticky, dust with a little dry rice flour.
8. Cover with a damp cloth.
9. Take a walnut-sized portion (approx.
10. 30 g) of dough.
11. Flatten in your palm into a small circle.
12. Place 1 tsp filling in the centre.
13. Close the dough around the filling, sealing completely.
14. Roll into an oval or round shape between both palms.
15. Repeat.
16. Arrange kozhukatta in a greased steamer basket — don't crowd.
17. Steam over high heat for 12–15 minutes until the surface looks slightly translucent and glossy.
18. Serve warm.

Track the macros of Kozhukatta and 100s of Indian dishes with Nutri Macro India.