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Main Course

Jaggery Kozhukatta

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

200 g Raw rice — powdered (Pachari)
1 cup Jaggery grated, Sharkara
1/2 tsp Cardamom powder (Elakka)
13/4 cup Water
1/2 cup Coconut slices
1 pinch Salt

Preparation

Step 1
For preparing jaggery kozhukatta, melt jaggery in water and add powdered pachari, cardamom and salt. Stir continuously in flame to make a dough.
Step 2
Add coconut slices to it,Stir everything together thoroughly and take it off the heat.
Step 3
Apply some ghee on hand and make small balls out of the dough when its still hot.
Step 4
Cook the balls in steam.
Step 5
Jaggery kozhukatta is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Jaggery Kozhukatta

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

200 g Raw rice — powdered (Pachari)
1 cup Jaggery grated, Sharkara
1/2 tsp Cardamom powder (Elakka)
13/4 cup Water
1/2 cup Coconut slices
1 pinch Salt

Preparation

Step 1
For preparing jaggery kozhukatta, melt jaggery in water and add powdered pachari, cardamom and salt. Stir continuously in flame to make a dough.
Step 2
Add coconut slices to it,Stir everything together thoroughly and take it off the heat.
Step 3
Apply some ghee on hand and make small balls out of the dough when its still hot.
Step 4
Cook the balls in steam.
Step 5
Jaggery kozhukatta is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.