Jaggery Kozhukkattai

Jaggery(Sharkkara) Kozhukkattai

Jaggery Kozhukkattai | Pachakam

Jaggery Kozhukkattai

Jaggery(Sharkkara) Kozhukkattai

Category : Snacks, Pure-Vegetarian

By Sheeba Muhammed

Published On: 11 Dec 2002

Rating: 4
6 Votes, 4 Reviews
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30 Minutes
Served : 5
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Step 1

For the crust :
1)Fry the rice flour in a non-stick pan till it becomes moderately hot. Keep it aside.

Step 2

Measure a cup of water into a non-stick pan and allow it to boil.

Step 3

When it boils vigourously, add 2 tsp oil, salt, the roasted rice flour and stir well.

Step 4

Keep stirring and once the water evaporates, take it off the stove.

Step 5

Allow it to cool to a bearable temperature.

Step 6

Knead the cool mixture into a dough leaving no lumps at all.

Step 7

For the filling:
1)Powder the jaggery well.

Step 8

Put it in a non-stick pan and heat it over the flame and allow the jaggery to dissolve.

Step 9

Add the coconut and stir well.

Step 10

After all the water evaporates, take it off the stove.

Step 11

For making the kozhukkattai:
1)Spread oil on your left palm.

Step 12

Take a small quantity of the kneaded dough and make it into a lime-sized ball.

Step 13

Dip your right forefinger in oil and shape the dough into a nice cup with your right finger making the sunken portion of the cup.

Step 14

Keep some filling into the cup.

Step 15

Seal the top nicely with the sides of the cup. It should look like an onion bulb.

Step 16

Prepare all the kozhukkatais like this.

Step 17

Steam in the idli cooker.

Step 18

:- Do not take it out of the cooker when it is hot. It will break.

Step 19

Allow it to cool inside the cooker for sometime. This will hold the kozhukkattai together.


thanks for the recipe....really good...i added cardamon and jeera for taste aswell


The recipe is ok overall but the proportions don`t work at all. You would have to make adjustments.


Simply Great.love it


Tastes good... I felt like the same which my amma cooks, so brought me nostalgic.. Thanks a lot

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