Kerala Style Chakka Pal Kozhukattai Recipe: Rice Dumplings in Jackfruit-Flavored Coconut Milk
Embark on a culinary journey with this delightful Kerala Style Chakka Pal Kozhukattai recipe, where the rich flavors of ripe jackfruit blend harmoniously with the creamy goodness of coconut milk. This traditional dish is not only a feast for the taste buds but also a celebration of the vibrant ingredients found in Kerala cuisine. Serve these soft and flavorful rice dumplings as a comforting treat any time of the day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jackfruit (Ripe, Kathal) | 1 cup (chopped finely) |
| Rice flour | 1/2 cup |
| Sunflower oil | 1 tablespoon |
| Salt | 1 teaspoon |
| Lukewarm water | As needed for kneading |
| Fresh coconut (grated) | 1 cup |
| Cardamom (Elaichi) | 1 pod |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugars | 5 g |
| Fat | 8 g |
Preparation Time
- Preparation Time: 5 minutes
- Cooking Time: 45 minutes
- Total Time: 50 minutes
- Servings: 4
Instructions
-
Prepare the Jackfruit Puree:
Begin your culinary adventure by boiling the ripe jackfruit. In a kadai (wok), combine the finely chopped jackfruit with 1/2 cup of water. Heat over medium flame, allowing it to simmer for approximately 20 minutes, or until the jackfruit becomes soft and tender. Once cooked, remove from heat and let it cool down. Transfer the softened jackfruit into a mixer jar and blend it into a smooth puree. Set this jackfruit puree aside for later use. -
-
Make the Coconut Milk:
In the meantime, prepare the coconut milk which will provide a rich base for your Kozhukattai. In a grinder, combine the grated fresh coconut with 1/2 cup of water. Blend until smooth. After blending, strain the mixture through a fine sieve or muslin cloth to extract the first milk. This is the thick coconut milk. Gather the remaining coconut pulp back into the grinder, add another 1/2 cup of water, and blend once more. Strain this mixture again to obtain the second coconut milk. Set both types of coconut milk aside; the first will be used in cooking, while the second can be reserved for another recipe or added for extra richness. -
Prepare the Rice Dumpling Dough:
In a large mixing bowl, combine the rice flour, salt, sunflower oil, and 2 tablespoons of the prepared jackfruit puree. Gradually add lukewarm water, mixing until you achieve a firm dough. Once the dough is ready, cover it with a damp cloth and allow it to rest for about 20 minutes. This resting time will help the dough become more pliable and easier to shape. -
Shape the Dumplings:
After the resting period, grease your hands with ghee to prevent sticking. Pinch off small portions of the dough and roll them into small round dumplings, approximately the size of a marble. Repeat this process until all the dough has been shaped into dumplings. Set the dumplings aside on a plate. -
Cook the Kozhukattai:
In a saucepan, heat the thick coconut milk over medium flame. Add the jackfruit puree and the cardamom pod, stirring continuously with a whisk to combine all the flavors beautifully. Once the mixture begins to simmer, reduce the heat to low, allowing it to gently bubble. -
Add the Dumplings:
Grease your fingers again with ghee and carefully drop the shaped rice dumplings into the simmering coconut jackfruit milk. Ensure that they are well-coated in the mixture. Let the dumplings cook in the simmering liquid for about 10-15 minutes, or until they become tender and absorb the flavors of the coconut and jackfruit. -
Finish and Serve:
Keep stirring gently until the coconut milk thickens slightly, and the dumplings are cooked through. Once done, remove from heat. Serve your Kerala Style Chakka Pal Kozhukattai warm, alongside a traditional dish like Kerala Style Pazham Pori (banana fry) to elevate your meal experience.
Tips and Variations
- Sweet Variation: For a sweeter version, consider adding jaggery or sugar to the coconut milk while simmering. This will create a delicious dessert-like dish.
- Flavor Enhancements: Experiment with different spices such as cinnamon or nutmeg for additional flavor depth.
- Serving Suggestions: This dish pairs wonderfully with spicy Kerala curries or can be enjoyed on its own as a snack.
Conclusion
This Kerala Style Chakka Pal Kozhukattai recipe showcases the unique flavors of Kerala’s culinary heritage, with the natural sweetness of jackfruit perfectly complementing the richness of coconut milk. Its delightful taste and soft texture make it a perfect dish for any occasion, whether it’s a festive celebration or a cozy family meal. Enjoy every bite of this traditional delicacy that reflects the heart and soul of Kerala cuisine.
