Kozhukattai, also known as modak in many parts of India, is a steamed rice flour dumpling made with a filling of cardamom, coconut and jaggery. This sweet is traditionally made during Ganesh Chaturthi and is naturally gluten-free. It comes together by using a handful of pantry staples, and what you get at the end is a mildly sweet, festive sweet with a melt-in-the-mouth texture that is equally satisfying to shape as it is to eat.
Kozhukattai is a cherished part of South indian kitchens, especially during Ganesh Chaturthi, when it is offered to Lord Ganesha as his favourite sweet. Kozhukattai maintains a balance of a soft, chewy exterior made of rice flour dough and its molten, aromatic centre made of a rich filling of jaggery, cardamom, and fresh coconut. Unlike many festive sweets that involve deep-frying or long hours of cooking, kozhukattai is simply steamed. This makes it light and easy to digest, making it a good choice for fasting and festive meals that favour simple, sattvic food.
The rice flour dough comes together quickly with just hot water and a touch of oil, while the filling is a simmer of grated coconut and jaggery until it turns glossy and aromatic. The real skill in this recipe lies in shaping the kozhukattai. The dough is shaped into a pouch with pleats, filled with the sweet filling, and sealed at the top to form a neat peak. Although it takes a little practice, even imperfectly pleated kozh
Read MoreHeat some ghee in a pan and add the grated jaggery along with 2 tablespoons of water. Allow it to melt on low heat while stirring occasionally.
After the jaggery melts into a syrup, strain it to remove any impurities, then pour it back into the pan.
Mix in the grated coconut into the jaggery syrup and cook on low-medium flame, turning the mixture regularly until the mixture thickens and leaves the sides of the pan.
Blend in the cardamom powder, and place the filling aside to cool completely.
In a separate pan, bring the water, salt and oil to a rolling boil.
Remove the pan from the heat, add the rice flour all at once, and quickly mix with a spoon until well combined.
Keep the pan covered and let the mixture rest for 4–5 minutes so the rice flour cooks through.
Let the dough cool slightly, grease your palms with a little oil, and knead it while still warm until smooth and pliable, with no cracks.
Make small, equal-sized balls from the dough. Flatten each ball with your fingers, keeping the edges thinner than the centre.
Put a spoonful of the coconut-jaggery filling in the centre of each disc. Gently gather the edges upward, pleating as you go, and pinch the top to seal into a peak.
Put the shaped kozhukattai on a greased steamer plate, leaving some space between each one.
Steam on medium heat for about 10–12 minutes, or until the outer covering looks soft and slightly transparent.
Remove from the steamer and let them cool for a few minutes before serving warm with a little ghee on top.
You can use an equal amount of grated palm sugar for a similar flavour depth, but the taste might vary slightly.
This is a common occurrence if the dough cools down too much before kneading, or if too little water was used. It is advisable to knead the dough while it’s still warm and keep it covered at all times.
You can also use a large pot with a trivet and a tight lid. Just keep the kozhukattai above the water and leave enough room for the steam to move around.
Yes, the coconut-jaggery filling can be made a day ahead and stored in the refrigerator. You must bring it to room temperature before using it to fill the kozhukattai.
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