Kozhukatta, delightful little sweet rice dumplings, are a beloved South Indian delicacy, especially popular in Tamil Nadu and Kerala. These chewy, subtly sweet treats boast a unique texture, a delightful contrast between the soft, tender interior and a slightly crisp exterior. Whether enjoyed warm or at room temperature, their simple yet satisfying flavor profile makes them perfect for any occasion, from festive celebrations to everyday snacks. The subtle sweetness paired with the satisfying chewiness creates a truly unforgettable culinary experience.
This recipe offers two variations on the classic Kozhukatta, allowing you to explore different flavor profiles and textures. One version embraces traditional simplicity, while the other adds a delightful twist with the inclusion of coconut. Ready to embark on a culinary journey and create these irresistible dumplings? Let's dive into the step-by-step instructions and begin making your own batch of delicious Kozhukatta.
Tools Needed
- Pot
- Pan
- Mixing bowl
Ingredients
- Green rice flour
- Water: 4 cups (boiled)
- Salt: 1 teaspoon
- Ghee (clarified butter)
- Shredded coconut
- White sesame seeds
- Sugar: 100g
- Milk
- Jaggery: 200g
- Cardamom powder: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Take a cup of green rice flour. Add boiling water (1.5 cups per cup of flour) with a teaspoon of salt. Mix well. Let the dough cool slightly.
- Knead the dough until smooth. Set aside.
- Heat ghee in a pan. Add shredded coconut and fry until lightly browned. Add white sesame seeds and fry until fragrant. Remove from heat and mix.
- Mix the fried coconut mixture, sugar, and roasted sesame seeds.
- Grate coconut and squeeze out the milk. Mix with jaggery (dissolved in water and strained), boil until thickened and add cardamom powder.
Step 2. Shape and Fill the Kozhukattas
- For the pure kozhukatta, take small portions of the dough and shape them into small balls with a small indentation in the center. Fill with the prepared coconut mixture, close, and gently shape into a dumpling.
Step 3. Boil the Kozhukattas
- Boil water in a pot. Gently drop the pure kozhukatta dumplings into the boiling water and cook until they float to the surface. Do not stir.
- Remove the cooked dumplings from water. For the milk kozhukatta, follow the same steps as pure kozhukatta.
Step 4. Serve the Kozhukattas
- Serve the pure kozhukatta immediately or later. For the milk kozhukatta, add the cooked milk mixture to the boiled dumplings. Stir gently and let it sit for 2 minutes.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Use boiling water to knead the dough for a smoother texture.
- Don't add too much ghee while frying the coconut; it will already have moisture.
- Don't overcook the milk mixture, and stir gently to avoid curdling.
Nutrition
- Calories: Estimated 600-800
- Fat: Estimated 20-30g
- Carbs: Estimated 100-130g
- Protein: Estimated 5-7g
FAQs
1. Can I use glutinous rice flour instead of regular rice flour?
Yes, glutinous rice flour (also known as sweet rice flour) is essential for Kozhukatta's characteristic chewy texture. Regular rice flour won't work.
2. How do I store leftover Kozhukatta?
Store leftover Kozhukatta in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze them for longer storage.
With these two delicious variations, you've now mastered the art of making sweet Kozhukatta. Enjoy the satisfying chewiness and delightful sweetness of these traditional treats, perfect for sharing with family and friends. Happy cooking!