Kozhukkatta | Kerala Rice Dumplings
Kerala style rice dumplings stuffed with coconut and jaggery.
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Ingredients
Jaggery mixture:
- 1 and ½ cups jaggery
- ¼ cup water
- 2 cups freshly grated coconut
- ½ teaspoon ground cardamom cardamom powder
- ½ teaspoon ground cumin cumin powder
Rice balls:
- 2 and ½ cups roasted rice flour
- 1 and ½ cups water
- Salt
Instructions
Make jaggery filling:
- Place jaggery in a saucepan. Cover with water. Stir to combine.
- Place the saucepan over low heat. Simmer, stirring continuously, for about 1 minute or until jaggery melts.
- Remove from heat.
- Cool completely.
- Strain.
- Transfer the melted jaggery back to the saucepan placed over medium-low heat.
- Add coconut. Stir. Cook, stirring, for about 1 minute or until the water from coconut evaporates.
- Once the mixture is dry, add ground cardamom and ground cumin. Stir to combine.
- Remove from heat. Leave to cool.
Make rice dough:
- Boil water in a saucepan over medium-high heat. Season with salt.
- Place rice flour in a large bowl.
- Add water, little by little, and use a spoon to bring together flour.
- When the flour is cool enough to touch, use your hands to make smooth dough.
Make kozhukatta:
- Divide the mixture into 10 small balls.
- Shape them into little pockets, fill with 2 tablespoons jaggery filling.
- Roll and seal the pockets.
- Place in a steamer. Steam for 15 minutes.
Video
Notes
- For detailed “how to melt jaggery” - click here
- Roasted rice flour is available from Indian grocery stores
- You can add chopped roasted cashew nuts to the jaggery filling if you like, however, the classic recipe is nut free.
Nutrition
Serving: 1g | Calories: 341kcal | Carbohydrates: 61g | Protein: 3g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Sodium: 220mg | Fiber: 4g | Sugar: 30g