Coconut Kozhukattai Recipe
Coconut Kozhukattai, also known as Pallu Kozhukattai, is an integral part of the Sri Lankan Tamil community’s traditional teething ceremony, marking the arrival of a child’s first tooth. This sweet dumpling, made from rice flour, freshly grated coconut, jaggery, and a hint of ghee, is a symbol of joy and auspiciousness. The ceremony is a celebration not only of the child’s growth but also a prayer for their health, with a wish for their teeth to be as perfect and white as the Kozhukattai itself.
In Tamil Nadu, this dessert is prepared during important family milestones and is served to close relatives after the ceremony, bringing warmth and a sense of community together.
Here’s how you can make this delicious, soft, and sweet dumpling at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Coconut | 50 grams |
| Rice Flour | 150 grams |
| Jaggery | 80 grams |
| Ghee | As required |
| Water | As needed |
| Salt | A pinch |
Preparation Time
20 minutes
Cooking Time
10 minutes
Instructions
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Prepare the Jaggery: Begin by powdering the jaggery. You can use an ammikallu (stone grinder), a regular pounding method, or a mixer grinder for convenience. The jaggery should be finely powdered to ensure it melts well during cooking.
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Prepare the Dry Ingredients: In a large mixing bowl, sieve the rice flour to ensure there are no lumps. Add the powdered jaggery and the freshly grated coconut to the flour. Mix these ingredients thoroughly.
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Add Ghee and Salt: To the dry mixture, add a little ghee to bring a rich aroma to the dough. Sprinkle a pinch of salt to balance the sweetness of the jaggery.
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Form the Dough: Boil the required amount of water in a saucepan. Gradually add the hot water into the flour mixture, stirring continuously to form a soft and smooth dough. The amount of water needed will vary, so add little by little to achieve the right consistency for shaping the dough.
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Shape the Kozhukattai: Once the dough is ready, shape it into small, round balls. You can also press them slightly to form an oval shape, depending on your preference.
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Steam the Kozhukattai: Prepare your steamer and preheat it until the water beneath the steaming plate is boiling vigorously. Arrange the shaped dough balls on the steamer plate, making sure they are not overcrowded. Cover the steamer and allow the dumplings to steam for about 10 minutes or until they are cooked through.
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Serve: Once the dumplings are steamed and firm to the touch, remove them from the steamer. Serve them warm as a delightful dessert or snack. For an extra special touch, pair them with a comforting cup of turmeric milk (Haldi Doodh).
Serving Suggestions
Coconut Kozhukattai can be enjoyed as a sweet snack or dessert during festive occasions, celebrations, or as a traditional dish for family milestones like a child’s first tooth. For an added touch of warmth, it pairs wonderfully with a glass of Haldi Doodh (Turmeric Milk), making for a soothing and nourishing combination.
This traditional Tamil dessert not only celebrates the joys of family but also introduces a unique flavor profile that combines the richness of jaggery with the tropical freshness of coconut. Whether you are honoring an age-old tradition or simply indulging in a sweet treat, this Coconut Kozhukattai is sure to bring happiness to your table.
