Karuppu Kavuni Kozhukattai
Course:
Snack / Dessert
Cuisine:
Tamil
Type of Rice Used:
Karuppu Kavuni Rice
Difficulty:
Medium
Servings:
4
Prep Time:
6 hours
Cooking Time:
30 minutes
Total Time:
6 hours 30 minutes


Ingredients
Main Ingredients:
- Karuppu Kavuni Rice – 1 cup
- Grated Coconut – ½ cup
- Jaggery – ¾ cup
- Cardamom Powder – ½ tsp
- Ghee – 1 tbsp
- Water – as needed
Instructions for Karuppu Kavuni Kozhukattai:
Preparation:
- Soak the rice for 6 hours, drain, and dry slightly. Grind into a coarse flour (not very fine).
- Heat jaggery with 2–3 tbsp water until melted. Strain and return to heat.
- Add grated coconut and cardamom powder. Cook until thick. Let it cool.
Cooking Process:
- In a separate pan, boil 1 cup water. Add the coarsely ground rice flour slowly, stirring continuously.
- Cook until the mixture becomes soft and forms a dough. Let it cool slightly.
- Divide dough into small balls. Flatten each, add the jaggery-coconut mixture, and seal into dumplings.
- Steam in a steamer or idli cooker for 10–12 minutes.
Serving Suggestions:
- Serve warm as an evening snack or post-meal sweet.
- Can be stored in refrigerator and lightly steamed before serving again.
Pro Tips:
- Do not overcook the jaggery mix – it should be sticky, not dry.
- Seal dumplings properly to prevent splitting while steaming.
- Smear palms with ghee to shape the dough smoothly.