Navratri Naivedyams & Prasadhams : Sundal, Pongal, Kesari and Sweets
Navratri Recipes: 9 Day Naivedyam, Sundal & Sweets Menu
Navratri Recipes are really a story told through a time travel. This is my complete guide to Navratri Naivedyam, from the humble Sundal for Golu to Sweet Pongal, Kesari, Payasam and Bengali Durga Pujo sweets, with a 9 day Navratri Prasadam Menu you can follow, one goddess and one offering for each day of Navratri Celebrations.
Kondaikadalai Sundal Recipe: White Chickpea Sundal for Navratri
This Kondaikadalai sundal recipe, also known as white chickpea sundal, is a quick and protein packed South Indian snack tempered with mustard seeds, urad dal, curry leaves, dry red chillies and fresh grated coconut. Made without onion, it is the perfect Navratri naivedyam and prasadham, and just as lovely as a healthy evening snack or a simple side for lunch. Soak overnight, pressure cook and temper, and you have temple style sundal at home.
Kondaikadalai Sundal – Karuppu Kondaikadalai sundal, a temple-style South Indian festive snack
Kondaikadalai Sundal: Quick, Protein-Rich South Indian Festive Snack
This Kondaikadalai sundal recipe, also known as black chickpea sundal or karuppu kondaikadalai sundal, is a quick and protein-packed South Indian snack tempered with mustard seeds, urad dal, curry leaves, dry red chillies and fresh grated coconut. Made without onion, it is the perfect Navratri naivedyam and prasadham, and just as lovely as a healthy evening snack or a simple side for lunch. Soak overnight, pressure cooker cook and temper, and you have temple-style sundal at home.
Pachai Pattani Sundal: Amma's Dried Green Peas Sundal for Navratri
This Pachai Pattani sundal recipe, also known as dried green peas sundal or pacha pattani sundal, is a protein-packed South Indian snack tempered with mustard seeds, urad dal, curry leaves, dry red chillies and fresh grated coconut. Made without onion, it is a classic Navratri naivedyam and prasadham, and just as lovely as a healthy evening snack or a simple side for lunch. Soak overnight, pressure cook and temper, and you have my Amma's Saraswati Pooja sundal at home.
Panchamirtham Recipe: Palani Style Temple Prasadham in 20 Minutes
This panchamirtham recipe is the Palani style temple prasadham, a sacred no cook mix of ripe bananas, jaggery, dates, kalkandu, raisins, honey and ghee, ready in about 20 minutes. It is the easy panchamirtham for pooja and naivedyam that my Dad makes at our neighbourhood Vinayagar Temple, and it tastes like a festival in a bowl.
Panagam Recipe (Panakam): Ram Navami Naivedyam in 10 Minutes
This panagam recipe, also known as panakam, is a traditional South Indian jaggery drink flavoured with dry ginger, cardamom, lemon juice and holy basil. It is the cooling naivedyam and prasadham offered on Ram Navami, Radha Kalyanam and Narasimha Jayanthi, and a refreshing summer coolant any day of the year. Ready in just 10 minutes, it is as easy as it is sacred.
Sakkarai Pongal Recipe: Stove Top, Pressure Cooker & Instant Pot
This sakkarai pongal recipe, also called sweet pongal or chakkara pongal, is a festive South Indian sweet of roasted raw rice, moong dal and jaggery, perfumed with cardamom and finished with ghee roasted cashews and raisins. Cook it the traditional way in a brass, steel or earthen pot on the stove top, or save time in a pressure cooker or Instant Pot. It is the classic naivedyam and prasadham for Thai Pongal, Navratri and poojas at home.
Soft, golden, jaggery sweet and swimming in ghee, Sakkarai Pongal is the sweet that makes a festival feel like a festival. Roasted rice and moong dal mash into a creamy mix, while ghee roasted cashews and plump raisins add the crunch and the chew.
This is a simple version you can cook at home for any occasion or festival, from Thai Pongal to a quiet Friday pooja.
History and Origin of Sakkarai Pongal
Pongal is a harvest festival celebrated in Tamil Nadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. It is a four day long festival, celebrated at every nook and corner of Tamil Nadu.
The four days are Bhogi, Thai Pongal, Mattu Pongal and Kaanum Pongal. The word pongal means to boil over, and the pot of rice boiling over is a symbol of abundance.
On Thai Pongal, the dish is traditionally cooked in a new earthen pot, often outdoors in the open yard, as an offering to the Sun. Families gather around, and a shout of "Pongalo Pongal" greets the moment it boils over.
As rice is the staple crop grown in South India, along with other local produce comes this divine dish, Sakkarai Pongal, also called Chakkara Pongal.
Raw rice and moong dal (pasi paruppu) are used to prepare this sweet pongal. Jaggery (cane sugar) sweetens the dish, which gives it the name Sakkarai or Chakkarai Pongal.
Though variant methods are prevalent throughout South India, the major ingredients stick to these three, along with milk. It is flavoured with cardamom, dry ginger, edible camphor or clove, and garnished with cashews and raisins roasted in ghee.
Above all, this sweet pongal is a major naivedyam and prasadham served in most temples and during poojas at home. The Sakkarai Pongal served in temples has a special note of taste and flavour which is quite divine.
My Nostalgia and Memory
My mother's default naivedyam for Saraswati Pooja was Sakkarai Pongal and Pachai Pattani Sundal, with pori, orange mittai and seasonal fruits.
The smell of ghee, cardamom and roasting cashews still pulls me back to those pooja mornings.
Even today, I often cook pongal in earthen, brass or steel pots, because festivals deserve the slow way. And when I am in a hurry, the pressure cooker and Instant Pot come to the rescue, and I cook it both ways too.
Sakkarai Pongal is also the Day 1 offering in my Navratri menu, as ghee is offered to Goddess Shailaputri for good health.
The same ingredients can be cooked in three ways. The roasting, the jaggery syrup and the ghee roasted garnish stay the same. Only the pot and the cooking time change.
Stove top in a pot (traditional): Cooked in an earthen, brass or steel pot, slowly and with patience. Best for festivals, poojas and the richest flavour.
Pressure cooker: The rice and dal cook in a few whistles. Best for a quick, reliable naivedyam.
Instant Pot: A hands off method on a timer, with no whistles to count. Best for busy days when you want to set it and walk away.
Why You Will Love This Sakkarai Pongal Recipe
Three methods, one recipe: Cook it the traditional way in a pot, or save time in a pressure cooker or Instant Pot.
Aromatic and even: Dry roasting the rice and dal gives a lovely aroma and an even texture.
Festival perfect: A classic naivedyam for Thai Pongal, Navratri and everyday poojas.
Flexible: Swap some of the water for milk for a richer pongal, and adjust the sweetness to your taste.
Recipe Overview
Cuisine: South Indian, Tamil Nadu
Recipe Type: Sweet, Dessert, Naivedyam, Prasadham
Cooking Methods: Stove top pot, pressure cooker, Instant Pot
Yields: About 4 cups
Servings: 3 to 4 portions
Difficulty: Medium
Author: SM @ Essence of Life - Food
Time Estimate
Preparation Time: 15 to 20 minutes
Cooking Time, Pressure Cooker: 30 to 45 minutes
Cooking Time, Instant Pot: 30 to 40 minutes, including pressure build up and release
Cooking Time, Stove Top Pot: 45 to 60 minutes
Total Time: About 45 to 80 minutes, depending on the method
Want to cook Pongal with variations? Browse all my Pongal Recipes, sweet and savoury.
How to Make Sakkarai Pongal: Step by Step Guide
Sakkarai Pongal
Ingredient List
For the Pongal:
3/4 cup Raw Rice
1/4 cup Moong Dal (pasi paruppu)
Water for cooking:
3 1/4 cups for the Pressure Cooker
3 cups for the Instant Pot
4 cups for the Stove Top Pot
For the Jaggery Syrup:
1 cup Jaggery (cane sugar)
1 cup Water
1/2 tsp Ghee
For the Flavouring:
4 to 5 Cardamom Pods
A pinch of Dry Ginger Powder (optional)
For Garnishing:
1/4 cup Ghee
10 to 12 Cashew nuts
3 tbsp Raisins
Method: Detailed Cooking Instructions
Preparation
Step 1: Melt the Jaggery
Melt the jaggery with 1 cup of water and 1/2 tsp of ghee, until the jaggery pieces dissolve completely and start to boil.
Switch off the flame, filter the melted jaggery to remove any impurities and keep it aside.
Pro Tip: Do not over boil the jaggery mix. We do not need to boil it into a string consistency for Sakkarai Pongal. Just melt it.
Step 2: Powder the Cardamom
Grind the cardamom pods and dry ginger (if using) with a mortar and pestle into a fine powder, and keep it aside.
Pro Tip: Dry ginger powder is optional. You can also add edible camphor and cloves to Sweet Pongal if you prefer.
Step 3: Dry Roast the Rice and Dal
Dry roast the raw rice on a medium flame for about 5 to 7 minutes, until it is hot to touch.
Dry roast the moong dal on a low flame for about 5 minutes, until the colour changes slightly and it turns fragrant.
Wash the dry roasted rice and dal, and drain any excess water.
Pro Tip: Roast only until just hot to touch, and do not over roast the dal, as it can alter the flavour. Dry roasting is optional, but it enhances the aroma and gives an even texture while cooking.
Step 4: Roast the Cashews and Raisins
Heat the ghee in a pan and roast the cashew nuts until golden brown.
Add the raisins and roast until they fluff up, then keep the garnish aside.
Pro Tip: Adding extra ghee is strictly optional, but it gives a wonderful flavour to Sweet Pongal.
Cooking Techniques
Method 1: Stove Top
Stove top pongal in a brass pot
Step 5: Cook the Rice and Dal
In a heavy bottomed brass, steel or earthen pot, bring 4 cups of water to a boil.
Add the washed rice and moong dal, partly cover and cook on a low to medium flame, stirring occasionally, for 30 to 40 minutes, until both are very soft and mushy.
Pro Tip: Earthen pots heat slowly and hold heat for long, so keep the flame low to medium. Add a little hot water if the pongal thickens before the rice turns soft.
Step 6: Add the Jaggery and Finish
Mash the cooked rice and dal with the back of a ladle.
Pour in the melted jaggery along with the powdered cardamom and dry ginger, and mix well.
Cook on a very low flame, stirring often, for 10 to 15 minutes until the jaggery is well absorbed and the pongal turns creamy.
Stir in the ghee roasted cashews and raisins, and serve hot with a drizzle of ghee.
Pro Tip: Stir often at this stage so the sweet pongal does not stick to the bottom. Adjust the sweetness to suit your taste.
Pressure cooker sweet pongal
Method 2: Pressure Cooker
Step 5: Cook the Rice and Dal in a Pot
Pressure cook the rice and moong dal with 3 1/4 cups of water on a high flame for 2 whistles.
Lower the flame and cook for another 2 to 3 whistles, then switch off the flame.
Pro Tip: Adjust the water for your rice variety. We need the rice and dal well cooked, so a bit of extra water is needed, more than we use normally for cooking rice. For a richer pongal, replace one cup of water with milk.
Step 6: Add the Jaggery and Finish
Mash the cooked rice and dal mix.
Pour in the melted jaggery along with the powdered cardamom and dry ginger, and mix well.
Leave this on a very low flame until the jaggery is well absorbed into the rice and dal mix.
Pour in the ghee roasted cashews and raisins and mix well. Cook on a low flame for a few more minutes until you get the desired consistency, and serve hot with a drizzle of ghee.
Pro Tip: Adjust the sweetness to suit your taste, and keep the flame very low once the jaggery goes in.
Method 3: Instant Pot
Instant Pot sweet pongal
Step 5: Cook the Rice and Dal
Add the washed rice and moong dal to the inner pot with 3 cups of water.
Close the lid, set the vent to Sealing and cook on Pressure Cook (Manual), High, for 10 minutes.
Let the pressure release naturally for 10 minutes, then release the remaining pressure carefully.
Pro Tip: Use the Manual or Pressure Cook setting rather than the Rice preset, so the rice and dal turn soft and mushy. Do not fill the inner pot beyond the halfway mark.
Step 6: Add the Jaggery and Finish
Mash the cooked rice and dal, then switch the Instant Pot to Sauté on the low setting.
Pour in the melted jaggery along with the powdered cardamom and dry ginger, and stir well.
Simmer for 5 to 8 minutes, stirring, until the jaggery is absorbed. Stir in the ghee roasted cashews and raisins, and serve hot with a drizzle of ghee.
Pro Tip: Keep the Sauté setting low and stir constantly, as the sweet mix can catch at the bottom of the inner pot.
Pro Tips and Notes
Dry roasting: It is optional, but roasting both rice and dal enhances the aroma and gives an even texture. Roast only until they are just hot to touch, as over roasting can alter the flavour.
Water: Adjust the water for your rice variety. The rice and dal need to be well cooked, so use a bit more water than for plain rice.
Milk: Replace one cup of water with milk for a rich Sakkarai Pongal.
Jaggery: Do not over boil the jaggery mix, as it does not need a string consistency. Adjust the sweetness to suit your taste.
Pots: A heavy bottomed brass, steel or earthen pot spreads heat evenly, which matters most for the stove top method.
Ghee and flavourings: Extra ghee is strictly optional but gives a wonderful flavour. Dry ginger powder is optional, and you can add edible camphor and cloves if you like.
Serving Suggestions
Serve Sakkarai Pongal hot, with a drizzle of ghee over it. Offer it first as naivedyam, then share it as prasadham.
It pairs beautifully with Sundal on Navratri evenings, and it is the centrepiece of a Thai Pongal pooja.
Sweet pongal, served hot with ghee
Storage Suggestions
Serve fresh: Sakkarai Pongal tastes best freshly made and hot. It thickens as it cools, so loosen it with a splash of warm milk or water.
Refrigeration: Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Refrigerate within 2 hours of cooking.
Freezing and Thawing: It can be frozen in an airtight container for up to 1 month, though the texture softens. Thaw overnight in the refrigerator.
Reheating: Warm on a low flame in a pan with a splash of milk or water, stirring gently, or microwave covered in short bursts.
FAQ
What is the difference between Sakkarai Pongal and Ven Pongal? Sakkarai Pongal is the sweet version made with jaggery and finished with cardamom, cashews and raisins. Ven Pongal is the savoury version, seasoned with pepper and cumin.
Which method is the most traditional for Sakkarai Pongal? Cooking it slowly in a heavy bottomed earthen, brass or steel pot on the stove is the traditional way, especially for Thai Pongal and festival poojas.
Can I make Sakkarai Pongal in an Instant Pot? Yes. Cook the rice and dal with 3 cups of water on Pressure Cook, High, for 10 minutes, allow a 10 minute natural release, then add the jaggery and simmer on Sauté.
Is an Instant Pot the same as an electric pressure cooker? Instant Pot is a popular brand of electric pressure cooker, a multi cooker with preset modes. Other brands make electric pressure cookers too, and the method works the same in any of them.
Is it necessary to dry roast the rice and moong dal? No, it is optional. But dry roasting both enhances the aroma and gives an even texture while cooking.
Can I use milk instead of water for Sakkarai Pongal? Yes, replace one cup of water with milk for a richer Sakkarai Pongal.
How thick should the jaggery syrup be? Do not over boil it. The jaggery only needs to dissolve and come to a boil, as it does not need a string consistency for Sakkarai Pongal.
Is Sakkarai Pongal vegan or gluten free? It is not vegan, as it uses ghee. It is naturally gluten free, with rice, moong dal and jaggery as the base.
Recipes You Might Like From My Blog
Akkaravadisal: The milk rich, ghee laden pongal for special festival days.
Kalkandu Pongal: A rock sugar twist on sweet pongal with a cleaner sweetness.
Some sweets arrive with the festival, and Sakkarai Pongal is one of them. Hailing from Kerala roots but having lived in Coimbatore for a very long time, our home adapted to the warmth of Tamil culture in our own special way. We may not observe every literal ritual and ceremony, but the day is always marked by what matters most: cooking sweet pongal and ven pongal to commemorate the festival.
Back in India, plates and bowls of sakkarai pongal would find their way over from every home in our neighbourhood. Yet, out of all those generous shares, the sweet pongal that my neighbour Anu’s mother and father made at her home remains completely unmatched. That divine taste is still so fresh in my senses, and I have kept it as my lifelong benchmark whenever I step into the kitchen to cook pongal.
A little rice, a little dal, a lot of jaggery and ghee, and a pot that boils over with joy. Cook it slowly in a brass pot for a pooja, or quickly in a cooker on a busy morning, and offer the first spoonful with a grateful heart.
Aadi Perukku Lunch Menu: Traditional South Indian Festive Feast
Celebrate the auspicious Aadi 18 festival with a traditional South Indian spread. This collection features authentic Kalavai Sadam (variety rice dishes), divine Naivedyam, and crispy Vadais, designed to bring the heritage of the Cauvery river festival into your home kitchen. Whether you are preparing Naivedyam for Goddess Ambal or hosting a festive lunch for family, these classic recipes capture the spirit of Aadi Masam. Discover the perfect harmony of flavours, history, and seasonal tradition with this curated festive menu guide that promises to make your Aadi Perukku celebrations truly memorable and flavourful.
Medhu Vadai Recipe: Crispy Uzhundhu Vadai with Ice Water Trick
Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack I have devoured since childhood. This Medhu Vadai recipe gives you crispy, golden Uzhundhu Vadai with a light, fluffy centre, made the traditional South Indian way with Urad Dal, a thick batter and a little ice water. Call them Ulundhu Vadai, Medu Vada or Urad Dal Vada, these crispy South Indian lentil fritters with a hole in the centre are perfect with hot sambar and coconut chutney for breakfast, tea time or festival naivedyam. Here is how to get them crisp, light and never oily.
Vadai is a popular South Indian Snack, made with soaked lentils, which are soft inside and crispy outside. It has its special mention in ancient Indian text as 'Vataka'. It is believed to have originated in Tamilnadu in South India and has since spread its popularity throughout India, Sri Lanka, Mauritius, Singapore and Malaysia. It is not only an everyday snack in an Indian community but also offered as Naivedyam or offerings to the God.
Vadais are most commonly made with a variety of lentils. Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals and Raw Rice. It is commonly seasoned with Onions and Green Chillies. Some versions have shredded Greens(Spinach) or Cabbage or Shrimps in it. Whereas when these Paruppu Vadais are made for Naivedyams they do not add Onions or Garlic in it.
Paruppu Vadai mark its popularity due to their mild flavour from the lentils and its excellent crispy texture. Paruppu Vadai goes well with Coconut Chutney. It's wonderful to be had along with hot-hot Coffee or Tea. It is not only a snack but can also be had as a side dish for Lunch. One best combination to go along with Rice & Sambar/Rasam/Curd.
Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 15 - 20 Vadais
Author - SM
Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.
HOW TO MAKE PARUPPU VADAI
INGREDIENTS :
Bengal Gram Dhal - 3/4 Cup
Urad Dhal - 2 Tbspn Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying
METHOD :
Wash and Soak the Dhals for 2 Hours.
Drain the after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
Grind it into a coarse mixture.
Add few teaspoons of water, if needed.
To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
Finally, add chopped Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Paruppu Vadai mix and flatten them with your hands.
Drop the shaped Paruppu Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
Drain the Paruppu Vadai on paper towels.
Serve Paruppu Vadai hot with Coconut Chutney or any other chutney of your choice.
Paruppu Vadai goes well along with hot-hot Coffee or Tea.
NOTES :
Can skip adding Urad Dhal if you do not prefer adding it in Paruppu Vadai.
Adjust the amount of Spices to suit your preference.
Soak the Dhals just for two hours.
Soaking for a long time will make the Paruppu Vadai absorb a lot of oil.
Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
Avoid adding Onions while preparing this Paruppu Vadai for Naivedyam/Prasadham.
Kozhukatta – A Traditional Lent-Time Treat of Kerala Syrian Christians
From the sacred offerings for Lord Ganesha to the solemn kitchens of Kerala Syrian Christians on Kozhukatta Saniyazhcha, these steamed rice dumplings are a bite of pure nostalgia. As a daughter-in-law in a traditional Christian home who grew up relating Kozhukattai for Vinayaka Chaturthi, I’ve mastered the art of the perfect, crack-free Kozhukatta. Whether you call it Modak or Kozhukattai, this fail-proof recipe ensures a soft, white outer shell and a succulent coconut-jaggery filling. Discover the secrets to achieving that melt-in-the-mouth texture for your Oshana Saturday traditions or a healthy, gluten-free tea-time treat!
Kozhukatta (or Kozhukattai) is a humble yet beloved snack across India and Sri Lanka. Known as Modak in many parts of India, Momo in Eastern India, Bhutan, Tibet, and Nepal, this steamed dumpling transcends regional borders with its simplicity and versatility. Made with rice flour and stuffed with either sweet or savoury fillings, Kozhukatta is a delicacy that holds cultural significance in many communities. Kozhukatta is one of those timeless foods — simple in ingredients, yet deeply rooted in memory and meaning.
For me, it sits between two worlds. I grew up associating it with Vinayaka Chaturthi, as many do. But after marriage, it found a new place in my kitchen — as a tradition lovingly followed in a Kerala Christian home during Lent - Osana Saniyarzhcha.
A Dumpling with Many Names and Variations
The fillings for Kozhukatta vary based on regional preferences. In Kerala, the sweet version is made with coconut and jaggery, delicately flavoured with cardamom or dry ginger powder. Some households add cooked Bengal gram dal (kadala parippu) to the filling, while others mix dal, coconut, and jaggery together. A few even include sesame seeds for an added nutty crunch.
Just as the sweet versions have multiple variations, the savoury Kozhukatta also has an extensive list of fillings. These range from simple seasoning to elaborate vegetarian and non-vegetarian mixtures. Popular steamed rice dumplings from different cuisines include:
Pidi Kara Kozhukattai – A rustic dumpling with minimal ingredients
Chinese Pau – Soft, fluffy steamed buns
Sticky Rice Dumplings (Glutinous Rice Variants) – Found across Southeast Asia
Japanese Mochi – Soft, chewy rice cakes
Georgian Khinkali – A meat-filled dumpling with a juicy centre
Kozhukatta can be enjoyed as an evening snack or even as a wholesome breakfast dish.
Kozhukatta and Its Deep-Rooted Traditions
Kozhukatta is not just a snack; it carries deep cultural and religious significance. In Hindu traditions, Modakam (the counterpart of Kozhukatta) is an offering to Lord Ganesha, often depicted in his hand or placed in a bowl before him. And it is served as a Naivedyam/Prasadham during Vinayaka Chaturthi.
Why do Kerala Christians make Kozhukatta on Oshana Perunnal?
For Kerala’s Syrian Christians, Kozhukatta is strongly linked with Palm Sunday (Oshana Perunnal/Kuruthola Perunnal). It is a solemn tradition to prepare Kozhukatta on the eve of Palm Sunday, earning the day the nickname Kozhukatta Saniyazhcha (Kozhukatta Saturday). Some say this tradition symbolises the stones thrown at Jesus Christ during his suffering and crucifixion, much like the symbolism behind Easter eggs in Western Christian traditions.
I often ask my mother-in-law why Kozhukatta is made specifically for Palm Sunday, and she always shares the same explanation. Whether this belief is historical or a local interpretation, the tradition remains strong in Kerala Christian homes.
Why You’ll Love This Recipe!
Healthy & Gluten-Free – Made with rice flour and no refined sugar.
Steamed, Not Fried – Light and easy to digest.
Traditional Yet Versatile – Can be enjoyed as breakfast, a tea-time snack, or even a festive treat.
Love traditional Kerala snacks? Explore more Nadan Palaharam recipes here – Click now!
Kozhukatta (also known as Modak in Maharashtra and Kudumu in Andhra Pradesh) is a popular South Indian sweet dumpling, made with rice flour and stuffed with a delicious coconut-jaggery filling. Traditionally prepared during festivals like Osana, Vinayaka Chaturthi, and Ugadi, this simple yet flavourful snack is enjoyed across communities.
Let me present you with a step-by-step recipe to make soft, delicious Kozhukattas at home!
Ingredients:
For the Kozhukatta Dough:
2 Cups Rice Flour(Use Idiyappam/Appam flour for best results)
2 Cups Water(Adjust based on flour type)
Salt To Taste
1 Tablespoon Coconut Oil/Ghee(Added during kneading for a soft texture)
For the Sweet Coconut Filling:
1 ½ Cups Freshly Grated Coconut
¾ Cup - 1 Cup Jaggery(Adjust to taste)
2–3 Pods Cardamom Powder
A Pinch of Dry Ginger Powder(Optional, but adds a nice depth of flavour)
Method: Step-by-Step Cooking Instructions
Prepare the Coconut Filling
Melt the jaggery with ½ cup of water in a pan.
Strain the melted jaggery to remove impurities.
Add the grated coconut to the jaggery syrup and mix well.
Stir in crushed cardamom and dry ginger powder.
Cook the mixture on low flame until it thickens and turns dry.
Switch off the flame and allow it to cool completely.
Pro Tip: Don't overcook the filling! It should be moist but not sticky. Drying it out properly prevents the filling from leaking out.
Make the Dough for Kozhukatta
Bring 2 cups of water to a boil, then stir in salt and coconut oil/ghee.
Pour the boiling water into the rice flour, a little at a time, while mixing with a spatula.
Let it rest for 10 minutes, allowing the flour to absorb the water.
Once warm, knead into a soft, pliable dough.
Pro Tip:Always use boiling hot water to knead rice flour. This ensures a smooth, crack-free dough.
Shape the Kozhukatta
Divide the dough into equal portions and roll them into medium-sized balls.
Flatten each ball and shape it into a small cup.
Fill each cup with 1 to 1 ½ teaspoons of the coconut filling.
Carefully seal the edges and roll them back into smooth dumplings.
Pro Tip: If the dough cracks while shaping, wet your fingers slightly and smoothen it out!
Steam the Kozhukatta
Grease a steaming tray with coconut oil or line it with a banana leaf.
Arrange the Kozhukatta in the steamer without overcrowding.
Steam for 10–15 minutes on medium flame until they turn glossy and firm.
Once done, switch off the flame and let them rest for 2 minutes before serving.
Pro Tip: Do not over-steam! Overcooking can make the outer layer too chewy.
Pro Tips & Notes
For Perfect Dough
Best Flour: Idiyappam/Appam flour works best (e.g., Baba’s Idiyappam Flour).
Water Ratio: Adjust based on flour type.
Use Boiling Water: Ensures smooth texture.
Add Coconut Oil/Ghee: Enhances softness.
Rest the Dough: Allows better hydration.
Dough Consistency
Should be soft, pliable, and non-sticky.
If too dry, add a little more boiling water.
If too sticky, knead in some extra rice flour.
Jaggery & Coconut Filling
Use only the required amount of jaggery syrup to coat the coconut.
Let the mixture absorb and dry before switching off the flame.
Room Temperature: Stays fresh for 8–10 hours in a covered container.
Refrigeration: Store in an airtight box for up to 2 days.
Reheating: Steam for 3-5 minutes or microwave with a damp cloth for a soft texture.
Pro Tip: Avoid refrigerating for too long, as it can harden the rice flour outer layer.
FAQs
Why does my Kozhukatta crack while steaming?
Cracks happen due to dry dough. Ensure you use boiling water while kneading and keep the dough covered while shaping.
Can I use store-bought rice flour?
Yes! Use Idiyappam/Appam flour for the best results. I used Baba’s Idiyappam Flour, which worked perfectly!
Can I make the filling in advance?
Absolutely! The coconut-jaggery mixture can be stored in the fridge for 2–3 days in an airtight container.
How do I make Kozhukatta softer?
Use hot boiling water for kneading.
Add coconut oil or ghee while kneading for extra softness.
Don't over-steam; cook just until firm.
Kozhukatta – A Simple & Healthy Sweet Dumpling from South India
Kozhukatta is a simple yet delightful treat, loved across Kerala and beyond. Whether you're making it for Osana Saniyarzhcha, Ganesh Chaturthi, or simply as an evening snack, this traditional sweet dumpling is sure to bring joy! Try this recipe and let me know how it turns out in the comments!
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
