Coconut Kozukattai

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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  • Coconut - 1 big
  • Powdered jaggery - 1/2 cup
  • Cardamom powder - 1/2 cup

How to Make Coconut Kozukattai

  • Grate the coconut finely.
  • Mix jaggery with 1/2 cup of water.
  • Stir over a low flame till dissolved. Strain through a thin cloth.
  • Place the liquid on fire till a boil forms a thick syrup.
  • Add coconut and cook till the mixture is firm enough to shape into balls.
  • Add cardamom powder and allow to cool.
  • For covering:
  • Sift the rice flour to ensure that there are no lumps.
  • Boil 4 cups of water with 1 tsp salt and 2 tsps of oil (preferably gingili oil).
  • Remove from fire. Add 2 cups of flour, stirring the mixture well with a wooden stick or the handle of a wooden spoon or churner, to make a smooth lump.
  • Continue to add more rice flour, 1/2 cup at a time and mix till you have a smooth, soft ball which is not sticky.
  • To test, cool a small lump and see if it can be flattened easily on the palm into a pliable thin disc.
  • If it is sticky, add more flour.
  • Cover the dough with a wet cloth to prevent it from drying while you prepare the filling.