Sweet kozhikottai recipe


  • Rice flour : 1 cup
  • Grated coconut : 1½ cup
  • Thick jaggery syrup : ½ cup
  • Cardamom powder : 1 tsp
  • Ghee : 1 tsp
  • Water : 1 cup
  • Salt : A pinch


  • Preferably sieve the flour to remove the larger sized lumps.
  • Add salt, ghee to water and boil it.
  • Pour this water into the rice powder and knead well to make smooth dough, without lumps.
  • Make big lemon sized balls out of this dough.
  • Heat a thick bottomed sauce pan, add a spoon of oil / ghee and mix the grated coconut and cardamom powder.
  • Roast it for some time and pour in the jaggery syrup.
  • Keep it over the flame till the moisture dries up with constant stirring.
  • Switch off the flame and transfer it to a bowl (optional)
  • Spread a little oil on your palm and take a ball of dough and flatten in slightly (make it into 3-5mm thick and 6-8cm diameter rolls).
  • Put a spoonful of the mixture (#7) in this and secure all the sides and roll lightly.
  • Prepare the entire balls using the rest of the dough.
  • Steam the kozhukkattas (in an idiyappam / idly maker) till done and serve them warm.

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