Vella kozhukattai

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

A traditional ganesh chathurti recipe made of rice flour and jaggery. This festive sweet is made by steaming and is extremely healthy for kids and adults alike.

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • For the cover:
  • 1 cup - rice flour
  • 1.25 cups - water
  • A pinch of salt
  • 1-2 tsp - vegetable oil or ghee
  • For the jaggery coconut filling (Vella poornam):
  • 1 cup - fresh coconut, grated
  • 3/4 cup - jaggery, powdered
  • A pinch of cardamom powder (or as per taste)

How to Make Vella kozhukattai

  • Add jaggery and coconut together in a skillet. On low heat, saute until the jaggery melts and the mixture thickens.
  • Add the cardamom to the mix and toss well.
  • If it does not thicken well, add a little rice flour along with a few drops of ghee and cook further for a few seconds until it thickens.
  • While still warm, take a small piece of this filling (it will be sticky, you can grease your palms with ghee) and make a small ball.
  • Repeat for the rest of the filling.
  • Now for the cover:
  • Sift store-bought rice flour two or three times. This is to remove debris, etc. Set aside.
  • The quality of rice flour will vary and hence the amount of water used will vary. You may need more or less than 1.25 cups.
  • Bring the recommended amount of water to boil along with salt and ghee.
  • When it is boiled, remove 1/4 cup of water and set aside.
  • Add the rice flour to the 1 cup of boiled water.
  • Using a wooden spoon give it a stir. It will be hot.
  • It should come together into a mass all clumped together.
  • If you find that this is too dry and not sticky, then add the additional boiled water you set aside, drop by drop, until it comes together.
  • If you find this too sticky and not pliable, you can sprinkle some more rice flour/maida (all-purpose flour).
  • Let it sit for a few minutes until its cool enough to handle.
  • It should still be hot - only just enough to enable you to handle the dough. Don't let it get cold.
  • Set aside two small bowls - one with oil/ghee, another with warm water.
  • Grease your hands with ghee and start kneading the dough.
  • The idea is to make it pliable into a smooth consistency like that of chapatti dough.
  • The difference is that while chapatti dough has gluten and will stretch, rice flour lacks gluten and will not stretch easily.
  • The dough will be smooth but slightly sticky.
  • Grease your palms well and break off a small piece from the dough.
  • You should be able to rotate the dough into an extremely smooth ball.
  • Alternate now between dipping your fingers and greasing it with ghee and warm water for preparing the rest of the steps.
  • Using your thumb and other fingers, make a small crater in the ball you made - like an inverted cone.
  • You should be using both your hands for this.
  • You will need to make the crater sufficiently big to be able to drop in the rounds of filling you made earlier.
  • Drop the sweet filling you made into the depression.
  • Very slowly bring the ends together over the top of the filling so that you can pinch the top, sealing the filling. Pinch to make a small horn. You can always pinch off excess dough.
  • Shape the remaining to look like a beak.
  • Repeat with rest of the dough.
  • Now steam them for about 10-15 minutes.
  • You know it's done when the colour slightly changes and the cover becomes a little translucent.
  • Once done, remove and serve warm or hot.
  • Recipe Courtesy: