Kozhukattai with Coconut-Jaggery Filling

kozhukattai ganesh chaturthi recipes


Kozhukattai is one of the dishes made on the day of Ganesh Chaturthi. Also known as kadabu, modak or kolukattai, kozhukattai is a delicious and steam-cooked food. The two of the varieties of this cuisine are:

1. Sweet: Kozhukattai can be made from, among others, coconut-jaggery filling or copra-sesame seeds-khas khas filling.

2. Spicy / Khara: The kolukattai recipe for the spicy variety has chana, toor and moong dal and green chilies, coriander and dill as the main ingredients. This type of kozhukattai is also known as spicy kozhukattai or khara kadabu.

Shell for kozhukattai: The shell, skin or outer part is made from rice flour dough. A key point to note on how to make kozhukattai is the same dough can be used to prepare the sweet and spicy kozhukattai.

Filling for kozhukattai: The filling part for the sweet type is made with fresh coconut gratings and jaggery or sesame seeds-copra-kasa kasa.

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Here's an easy way to flatten the rice balls:

How to Prepare Raw Kozhukattai without Rolling?

The shell with the filling is steam-cooked.

Use plenty of ghee / clarified butter to savor kozhukattai.

Learn how to make ghee at home.

The recipe for kozhukattai on this page is for making this food with coconut-jaggery filling.

Here is the link for making this food with sesame seeds-copra-khas khas filling:

Kolukattai with sesame seeds-copra-khas khas filling

Here is the link for making the spicy kozhukattai:

Kozhukattai - Spicy Variety

Servings: 10-12


1. Fresh coconut gratings 1 cup
2. Jaggery pieces 1/2 cup
3. Kasa kasa / poppy seed / khus khus / gasagase 1 teaspoon
4. Cardamom powder 1/4 teaspoon
5. Salt 1 pinch

Ingredients For Rice Flour Dough:

1. Rice flour / akki hittu 1/2 cup
2. Maida 1 teaspoon
3. Water 3/4 cup and 1 tablespoon
4. Oil 1/2 teaspoon
5. Salt 1 pinch

How to Prepare the Coconut-Jaggery Fillling?

1. Dry fry coconut gratings and jaggery in a thick bottomed utensil, making sure you stir the mixture continuously.

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The jaggery will begin to melt after sometime.

Continue to stir.
2. Add kasa kasa / poppy seeds / khus khus / gasagase and cardamom powder, when the mixture starts to thicken.

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3. Switch off the stove:

When the mixture becomes thick


When the color of the bottom part of the mixture begins to turn brown.

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Coconut-jaggery filling is ready.

How to make Kozhukattai?

1. How to make the rice flour dough for kozhukattai?

How to prepare and cook raw kozhukattai?

TIPS Kozjukattai
1. If the jaggery is not clean:

- Add little water to the jaggery.

- Heat till the jaggery pieces dissolve.

- Strain the jaggery syrup. Continue from step 1 in the table titled, How to make Coconut-Jaggery Filling.