Kozhukatta
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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
- Pour the boiling water over the rice flour and mix with a spoon; knead into a soft dough when cool enough.
- Cook the jaggery with a little water until melted, add coconut and cardamom and stir until dry.
- Take a lime-sized ball of dough, flatten it into a cup, fill with a spoon of filling and close into a ball.
- 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.