�Kerala kozhukatta/?????????? � (Steamed rice dumpling with coconut, jaggery and spices) is a sweet traditional christian dish for Easter season. It�is a steamed rice dumpling (rice ball) filled with coconut, jaggery and some Indian spices. It is a tasty and healthy breakfast as well as evening snack too.

Back home in Kerala my mother prepares �kozhukatta� for every Palm Sunday eve and morning as a part of traditional Christian custom. I can�t forget those days, especially�our church, Lent and Easter celebrations , �????? ????? ..??????? ????????? ….that magical rhythm always brings me a positive feelings and as usual it always �opens my treasure chest of memories. 🙁 �No worries! Even though I am in Singapore, I follow my mother land�s traditions and customs. I know it is an integral part of me.

In Kerala Palm Sunday is known as �kurutholla (tender coconut leaves) Pernunaal� because we keralites use young coconut leaves instead of palm leaves during the Palm Sunday church service. It is also known as �Kozhukatta Perunaal� because all Kerala Christians prepare �kozhukatta� for Palm Sunday feast.

Here is the traditional Kerala Kozhukatta recipe. Make a try and enjoy the traditional healthy sweet snack. Have a blessed holy week to all. 🙂

Ingredients For Kerala Kozhukatta

Method For Kerala Kozhukatta

� Heat broken jaggery pieces with small quantity of water and melt it.
� When melted, leave it to cool and strain. Keep aside.
� Boil required water with salt.
� Mix rice flour with boiled water (use a wooden spatula or spoon). Make a soft dough form. Keep aside.
� Shape dough in to small balls and keep aside.
� Place grated coconut, ghee, melted jaggery and spices in a bowl.Mix well and keep aside.
� Take one rice ball in your palm and flatten it to a small circle.
� Place 2 tablespoon coconut jaggery mixer in its middle.
� Seal the circle evenly and make a small round ball.
� Repeat the process until the dough and fillings are finish.
� Grease oil in a idly or normal plate (you can use idly or any steamer for preparing this dish). Place each rice balls accordingly.
� When all the rice balls are placed, cover and steam it for 15 to 30 minutes.
� Turn off the heat. Serve cool and enjoy!

Homemade rice flour is best for kozhukattas. You can use appam, idiyappam flour also

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