Traditional South Indian Kozhukattai | Sweet Dumpling Recipe | Kozhukattai Recipe

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats.

Grate the coconut and melt the jaggery in a pan with a tablespoon of water until completely melted.

Add the grated coconut to the melted jaggery and stir well to combine.

Mix in the cardamom powder, and if using, add dry roasted sesame seeds and cashews.

Cook the mixture until it thickens slightly and can form small balls, then remove from heat and let cool.

Boil 1 cup of water in a deep pan, adding a pinch of salt and a teaspoon of oil.

Gradually add the rice flour to the boiling water while stirring continuously to avoid lumps, mixing until a smooth dough forms.

Let the dough cool slightly, then knead it until smooth and pliable.

Pinch small portions of the dough and roll them into balls, then flatten each ball into a disc.

Place a spoonful of the coconut-jaggery filling in the center of each disc, gather the edges, and seal the dumpling.

Prepare the steamer and arrange the dumplings on greased plates or banana leaves inside the steamer.

Steam the dumplings for 10-15 minutes until the outer shell is slightly translucent and firm, then let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens