Kozhukatta Perunnal is here!! It is a solemn tradition in Kerala Christian homes to make Kozhukatta on the day of Palm Sunday/ Hosanna/ Kuruthola Perunnal. For all I know, Kozhukatta is made commemorating the stones that were thrown on Jesus during his suffering and crucifixion. In some parts of Kerala they celebrate Kozhukatta Perunnal on Saturday, the day before Palm Sunday. Also,I always make sure to make Pesaha Appam at home on Maundy Thursday. Well, it is always great to follow these traditions and the happiness and joy of remembering the get- togethers or family reunions which is an integral part of all celebrations.
Kozhukatta or Kozhukattai is a very popular snack in Kerala. Mostly filled with sweet coconut mix, it is a very healthy snack for children. All rice snacks like Unda and chammanthi, Idiyappam, Rice murukku, Achappam are all wonderful snacks and liked by all. Since this is steamed, it is healthier. You may also like my Fried snack recipes like Uzhunnu Vada, Masala Vada, cheese croquettes and my other baked snacks like Pizzas, stuffed garlic bread, Crescent rolls and sausage dinner rolls.
Kozhukatta is the same as Modak, made during Ganesha Festival. Rice dumplings are made with Coconut and Jaggery filling; and is extremely delicious. You can replace the Jaggery with sugar which is also delicious. Some people add cashews and Raisins as well to the filling to make it special. This recipe is for the simple version of Kozhukatta, without cashew and raisins. You may fry the cashew nuts ad raisins and add them to the filling to make it extra special. It is very easy to make this snack. So, let’s make Kozhukatta and welcome the Holy Week!!
Wishing all my family, friends and well-wishers a blessed Holy week and prayers for a peaceful and joyful Easter!!
|Rice Flour||:1 ½ cup|
|Salt||: as required|
|Boiling water||: 1 – 2 cups|
|Jaggery||: 200 gms (1 ball)|
|Coconut scraped||: 1 ½ cup – 2 cups|
|Ghee||: 1 tsp|
|Cardamom||: 2 nos.|
Boil water, add salt and pour to the rice powder, mixing gently with a spoon. Make a smooth dough. Keep aside. Heat ½ glass water and melt Jaggery in it. Strain and keep aside. Add scraped coconut and combine well. Add powdered cardamom and 1 tsp ghee and mix well. Make balls out of the dough and press the center to make a hole and gently press the sides evenly to make a well. Fill the coconut mix in it and gently seal the top(wet your fingers and seal to get a smooth ball), pressing from sides to make a round smooth ball. Repeat the process till you are done with the dough.
Heat water in a steamer/ Appachembu and steam the Kozhukatta for 10 -15 mts. Turn off the heat and keep covered for another minute. Serve hot..
- You can fry Cashew and Kismis in ghee and add to the coconut Jaggery mix.
- The dough should be soft and not hard.
- Wet your fingers while sealing, to get a smooth ball.
- You can add sugar instead of Jaggery for a different taste.
- I have used Kottayam Sharkkara (the dark Jaggery) for this recipe.
Wishing you all a blessed Holy week!! If you like this recipe please put your comments and share with your friends. Thanks and God Bless!!