Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Vishu Katta

A dense, firm rice cake made for Kerala's New Year (Vishu) — raw rice cooked in coconut milk until completely absorbed and set into a thick block, traditionally cut and served with coconut milk or jaggery as the first sweet of the New Year.

🧺 Ingredients

• Raw rice (white, preferably jeerakasala): 300 g
• Thick coconut milk: 600 ml
• Thin coconut milk: 400 ml
• Salt: ½ tsp

👩‍🍳 How to make Vishu Katta

1. Wash 300 g jeerakasala (or any short-grain Kerala rice) three times.
2. Soak 20 minutes.
3. Drain.
4. Bring 400 ml thin coconut milk to a boil in a heavy pan over high heat.
5. Add rice and ½ tsp salt.
6. Stir and reduce to medium-low.
7. Cook covered for 15 minutes, stirring every 5 minutes.
8. Add 600 ml thick coconut milk over medium-low heat.
9. Stir gently.
10. Cook uncovered for 6–8 minutes until all coconut milk is absorbed and the rice mixture is very thick and holds together.
11. It should not be watery.
12. Line a rectangular container with banana leaf (optional).
13. Pour the rice mixture in.
14. Press firmly and evenly.
15. Allow to cool and set at room temperature for 30 minutes minimum — the mixture firms into a cuttable cake.
16. Cut into thick slices or squares.
17. Serve with a drizzle of thick coconut milk and a piece of jaggery on the side.

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