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Kozhukatta

AI-drafted · awaiting admin review

Steamed rice-flour balls with a sweet coconut and jaggery filling, made by Kerala Christians on the Saturday before Palm Sunday and as a snack at other times.

Region: KeralaOccasion: Evening snack; Kozhukatta Saturday before Palm Sunday; Vinayaka ChathurthiTime: 45 minServes: About 15Vegan

Ingredients

  • 1 cup roasted rice flour
  • About 1 cup boiling water with a pinch of salt and 1 tsp coconut oil
  • 1 cup grated coconut
  • ½ cup grated jaggery
  • ¼ tsp cardamom powder

Method

  1. Pour the boiling water over the rice flour and mix with a spoon; knead into a soft dough when cool enough.
  2. Cook the jaggery with a little water until melted, add coconut and cardamom and stir until dry.
  3. Take a lime-sized ball of dough, flatten it into a cup, fill with a spoon of filling and close into a ball.
  4. Steam for 10–12 minutes until the surface turns glossy. Serve warm with tea.

History

Kozhukatta is one of the oldest rice-and-coconut sweets of Kerala and is made in Hindu and Christian homes alike.

Significance

Syrian Christians in Kerala make kozhukatta on the Saturday before Palm Sunday, often called Kozhukatta Saturday; Hindu families offer it on Vinayaka Chathurthi.

Sources