Kozhukottai Recipe

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • For the dumpling:
  • 1 cup - Rice flour
  • 1.25 cup - Water
  • 1-2 tbsp - Oil
  • A pinch of salt
  • For the filling:
  • 1 cup - Grated coconut (fresh)
  • 3/4 cup - Jaggery (powdered)
  • 1/2 tsp - Cardamom (powdered)
  • Accompaniments: Coconut milk
  • Fresh boiled sweetened milk

How to Make Kozhukottai Recipe

  • Step-1:
  • In a non-stick pan add jaggery and coconut.
  • Let the jaggery melt over low flame and combine it with the coconut well.
  • Add the powdered cardamom and mix well.
  • If the jaggery and coconut mixture is runny, just add a little rice flour and ensure it's thickened to a consistency where you can roll out small laddoo-like balls.
  • Step-2:
  • To make the dumpling, sieve the rice flour 2-3 times to ensure there is no debris.
  • Do not add all of the water as different quality of rice powder would consume different quantity, hence add it gradually.
  • Bring the water to boil along with oil and salt.
  • Add the water to the rice flour and mix it together to form a pliable dough.
  • Take a ball sized dough and flatten it with your greased palm or a rolling pin.
  • This might be a bit difficult hence you need to grease your hand often.
  • Place the filling and close either by folding it into half or gently bringing together all the ends and sealing them like a fig.
  • Repeat till you have used all of the dough and then steam them for 10-15 minutes.
  • Once done, remove and serve hot or dropped in a bowl of freshly squeezed coconut cream milk.