Kozhukattai

kozhukattai
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115 votes, 4.65 / 5.00 (92%)
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author The following information about this recipe was contributed by Sherly James: Recipe photo, Ingredients & Preparation.

Ingredients

Rice flour : 1 cup
Grated coconut : 1½ cup
Thick jaggery syrup : ½ cup
Cardamom powder : 1 tsp
Ghee : 1 tsp
Water : 1 cup
Salt : A pinch
Don't know about an ingredient? Check our food dictionary!

Kozhukkatai is a traditional Kerala Christian recipe (particularly among the Syrian Christians) which were made during the time of Easter. Kozhukkatai is also one among the most popular Kerala sweet which is prepared from rice flour, grated coconut and  jaggery. The dough for Kozhukkatai is made similar to that of Idiyappam.

This is a special recipe for Palm Sunday (In Kerala Kurutholla Perunaal).

Kozhukattai preparation

  1. Preferably sieve the flour to remove the larger sized lumps.
  2. Add salt, ghee to water and boil it.
  3. Pour this water into the rice powder and knead well to make smooth dough, without lumps.
  4. Make big lemon sized balls out of this dough.
  5. Heat a thick bottomed sauce pan, add a spoon of oil / ghee and mix the grated coconut and cardamom powder.
  6. Roast it for some time and pour in the jaggery syrup.
  7. Keep it over the flame till the moisture dries up with constant stirring.
  8. Switch off the flame and transfer it to a bowl (optional)
  9. Spread a little oil on your palm and take a ball of dough and flatten in slightly (make it into 3-5mm thick and 6-8cm diameter rolls).
  10. Put a spoonful of the mixture (#7) in this and secure all the sides and roll lightly.
  11. Prepare the entire balls using the rest of the dough.
  12. Steam the kozhukkattas (in an idiyappam / idly maker) till done and serve them warm.

Tips

  • Instead of ghee, you can add a teaspoon of oil also. This will make the dough soft and smooth.
  • Keep the dough covered with a wet cloth all the time, to avoid the dough from drying out.

This entry was written on November 24th, 2016 by in Bakery and tagged with , , , , , , , . Last revised on December 1st, 2016.

Tried & Tasted by

Renoos

  • September 4, 2016 at 5:57 pm

    Thank you for this recipe. It is in detail that beginners like me can understand very easily. I am going to try it tomorrow for Ganesh chathurthi. Thanks again.

  • March 19, 2016 at 12:04 am

    Regina,Dont mind the idiots, who bring in the name of religion to start abusing and judging people, who spare their time to share what they love with others! Thankyou for the recipe. Im a syrian catholic married to a latin anglo indian and since it is palm sunday day after tomorrow, I came to double check the recipe ! I only make this once an year, and thats for palm sunday 🙂 Same goes for the majority of catholic malayalee syrians n latin catholic malayalees I know too. Thanks again :).

    Sheril Mendez.

    • March 22, 2016 at 9:02 pm

      Have a Blessed Easter Sheril. May the spirit of the Lord fill your home this Easter and all the rest of your days..

  • March 7, 2016 at 3:51 pm

    You make it sound like kozhukatta is a Christian sweet. Absolutely unnecessary for you to patent it’s origins as a Christian tradition. Why not just describe the process and leave it at that..

  • June 7, 2015 at 11:17 am

    I work in UAE and I know many Syrians- both Christians and Muslims. They do not eat anything remotely similar to Kozhukkatta. Whereas in India Hindus make kozhukkatta for Ganesh Chaturthi. You copy our traditions and label as your own.. How cheap!

    • June 8, 2015 at 5:54 pm

      @Arun Nair P S : I am least interested in replying to a person like you who puts religion even in food items. I believe all foods can be cooked and enjoyed by people of all religions. Many of my friends (Christians & Hindus) makes Kozhukkatai for their festivals like eve Palm Sunday, Ganesha Chaturthi etc.. You should have made some research before dropping your worthless comment here. FYI : http://en.wikipedia.org/wiki/Kozhukkatta.
      This will be my first and last reply to u.

    • December 20, 2015 at 12:05 am

      we use penicillin,electricity .electric light,,even the software , ans watch films ,use cameras ,,,all invented by west ,,,So sharing is good ,,I dont know if one can call it copy ,,

    • March 19, 2016 at 11:02 am

      I am a Syrian Christian and I was raised in Dubai and Kozhukatta for Oshana Njayararcha is quintessential for us. P.S ‘Oshana Njayaracha’ is Palm Sunday but then you wouldn’t know at either. ‘How cheap’ that you slander. And for argument sakes, even if that’s the case, you would have posed it as an enquiry rather than a baseless accusation. But only a gentleman would know to do that!

  • August 8, 2014 at 10:04 am

    Dear Renoos,

    I have a doubt whether we use roasted rice for idiyappam and kozhukotta

    by sheela mikhayel

  • November 5, 2013 at 11:38 am

    many thanks for the recipe, but i can see some other stuffing used in the picture given above. the one on the left with corn (looks like it) and curry leaves … Is it possible to make it with a little spicy filling instead of the regular sweet one ?

    • November 5, 2013 at 7:32 pm

      Hi Manju, you can use anything for the stuffing. But it is the sweetness with jaggery that makes kozhukattai different from other stuffed foods.

  • August 7, 2013 at 5:14 pm

    Thanks for the recipe.Nice one i will try at home.

    • August 8, 2013 at 11:58 am

      @Kavitha : thanks for stopping by and trying our recipe. I am sure you all will love it. Dont forget to share your outcome with us.

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