Sweet Pidi Kozhukattai is one of the simple and traditional snacks made specially during festive times like Ganesh Chaturthi. It is basically rice flour dough cooked with jaggery, coconut, flavored with cardamom powder and shaped with hand impression and then steamed. It is also a favorite for both kids and elders. Learn to make perfect Sweet Pidi Kozhukattai with step by step pictures and video.
This sweet kozhukattai is easy to make with very simple ingredients. I feel the jaggery gives a rich sweetness and the coconut adds crunch here and there which makes it more tasty. It is light on stomach but still feels filling. Making them fresh and steaming gives a nice aroma, and the finger impression shape makes it look traditional.
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About Sweet Pidi Kozhukattai
Sweet Pidi Kozhukattai is a South Indian sweet delicacy made during festive seasons. "Pidi" means fist or press in hand, so the name comes from the way it is shaped by pressing between fingers by closing the palms with your fingers. It is steamed dumplings made with rice flour, jaggery, coconut and cardamom.
The taste is mild and naturally sweet from jaggery. The texture is soft but slightly firm after steaming, which makes it nice to bite. Coconut pieces in between give a small crunch. It is very different from stuffed kozhukattai because here the sweetness is blended into the dough itself.
There are few variations in making this. Some people add roasted sesame seeds, some use a mix of rice flour and idiyappam flour. Jaggery syrup is usually just boiled and strained, not made into thick syrup, so the dough comes together soft. You can also flavor with ghee or add little salt which enhances sweetness more.
I usually make Sweet Pidi Kozhukattai for evening snack during festival or sometimes just when I feel like making a simple sweet at home. It does not take much time and the steaming makes the whole kitchen smell festive.
Short Video
Sweet Pidi Kozhukattai Video
Sweet Pidi Kozhukattai Ingredients
- Rice flour - I have used homemade rice flour. You can also try store bought rice flour or kozhukattai flour or idiyappam flour.
- Jaggery - I used powdered jaggery for the sweetness. I always dissolve jaggery strain it once to remove any dirt.
- Coconut - I have used fresh grated coconut, it adds crunch. You can add a little more coconut bits if you like extra bite.
- Cardamom powder - I just use a small pinch, it gives sweet aroma and traditional flavor.
- Ghee - I used one teaspoon of ghee while kneading, it makes the kozhukattai soft and gives nice rich taste too. You may need little extra ghee to grease your hand to shape the kozhukattai.
- Water - Water is added to make jaggery syrup and to cook the rice flour.
Why This Recipe Works
- This recipe is very simple to make and needs only few pantry ingredients.
- Jaggery gives natural sweetness which is better compared to sugar.
- The texture turns soft and smooth so it suits kids and elders both.
- Since it is steamed, it feels light and easy for digestion.
- You can prepare it quickly for festival or even make as small evening snack.
Similar Recipes
How to make Sweet Pidi Kozhukattai Step by Step
1.To a pan add ⅓ cup powdered jaggery. You can use crushed or jaggery blocks too but measure and add it.
2.Add 1 and ¼ cups water. Boil well until jaggery dissolves completely.
3.Strain and add it to a pan.
4.Let is boil well.
5.Add ⅛ teaspoon cardamom powder, 2 tablespoon grated coconut.
6.Lower the flame then add ½ cup rice flour in a sprinkled form and keep stirring in parallel. Keep stirring continuously.
7.It will all come together so soon so act quickly. Keep mixing it will look like lumps do not panic just keep mixing and mash it well. Switch off when no dry flour is seen and the mixture comes together without sticking much. Switch off , cool down for few minutes then add 1 teaspoon ghee.
8.Grease your hand with ghee and knead it well.
9.Then pinch a ball and shape kozhukattais and press with fingers to form impression as shown. Repeat to finish.
10.Grease the steamer plate with ghee and arrange the prepared kozhukattais. Do not over crowd steam in batches if there are more kozhukattais.
11.Steam for 10-12 minutes in low medium flame.
12.The kozhukattais will turn shiny, soft and not stick then its perfect to switch off.
Serve it hot / warm!
Expert Tips
- Rice flour choice - I have used idiyappam flour as it gives softer texture. Homemade rice flour works well but you can use store bought too.
- Jaggery syrup - Do not make thick syrup, just heat until jaggery melts and strain it. If syrup is thick the dough becomes hard.
- Coconut - You can add grated coconut or coconut bits too.
- Mixing rice flour - Always simmer the flame before adding rice flour. Sprinkle and keep mixing fast to avoid lumps. It may look lumpy first but will come together.
- Shaping - Grease hands with ghee before shaping to avoid sticking. Press gently with fingers to get that traditional impression.
- Steaming - Do not overcrowd the steamer. Arrange with little gap and steam till they look shiny. Over steaming makes them dry.
Serving and Storage
Serve Sweet Pidi Kozhukattai warm or hot, they taste the best when eaten fresh. You can also drizzle little ghee on top before serving for extra flavor. Leftovers can be stored in fridge for one day and just steam again lightly before serving.
FAQS
1.Can I use sugar replacing jaggery?
Yes, but the taste will not be same. Jaggery gives traditional flavor.
2.Can I skip coconut?
Yes you can skip, but coconut adds nice crunch and taste so I would recommend adding it.
3.How to make kozhukattai more soft?
Mix it well after adding rice flour to boiling water. Rest for a while then knead it well using ghee which makes soft kozhukattai.
4.Why does my dough crack?
If the dough is too dry it may crack, add little hot water, ghee and knead it well to make a smooth dough then shape it.
5.Why my kozhukattai turns hard?
If jaggery syrup is too thick or the kozhukattai is over cooked, over steamed, it may turn hard.
If you have any more questions about this Sweet Pidi Kozhukattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Sweet Pidi Kozhukattai Recipe
Ingredients
- ½ cup rice flour
- ⅓ cup powdered jaggery
- 1 and ¼ cups water
- 2 tablespoon grated coconut
- ⅛ teaspoon cardamom powder
- 1 teaspoon ghee + extra for greasing
Instructions
- To a pan add ⅓ cup powdered jaggery. You can use crushed or jaggery blocks too but measure and add it.
- Add 1 and ¼ cups water. Boil well until jaggery dissolves completely.
- Strain and add it to a pan.
- Let is boil well.
- Add ⅛ teaspoon cardamom powder, 2 tablespoon grated coconut.
- Lower the flame then add ½ cup rice flour in a sprinkled form and keep stirring in parallel. Keep stirring continuously.
- It will all come together so soon so act quickly. Keep mixing it will look like lumps do not panic just keep mixing and mash it well. Switch off when no dry flour is seen and the mixture comes together without sticking much. Switch off , cool down for few minutes then add 1 teaspoon ghee.
- Grease your hand with ghee and knead it well.
- Then pinch a ball and shape kozhukattais and press with fingers to form impression as shown. Repeat to finish.
- Grease the steamer plate with ghee and arrange the prepared kozhukattais. Do not over crowd steam in batches if there are more kozhukattais.
- Steam for 10-12 minutes in low medium flame.
- The kozhukattais will turn shiny, soft and not stick then its perfect to switch off.
- Serve it hot / warm!
Video
Notes
- Rice flour choice - I have used idiyappam flour as it gives softer texture. Homemade rice flour works well but you can use store bought too.
- Jaggery syrup - Do not make thick syrup, just heat until jaggery melts and strain it. If syrup is thick the dough becomes hard.
- Coconut - You can add grated coconut or coconut bits too.
- Mixing rice flour - Always simmer the flame before adding rice flour. Sprinkle and keep mixing fast to avoid lumps. It may look lumpy first but will come together.
- Shaping - Grease hands with ghee before shaping to avoid sticking. Press gently with fingers to get that traditional impression.
- Steaming - Do not overcrowd the steamer. Arrange with little gap and steam till they look shiny. Over steaming makes them dry.
Coral crue
delicious, thanks for sharing!
İdil Ateş
Thank you for sharing it looks delicious.
Hamaree Rasoi
Delicious and lovely looking kozhukattais. Must have been a tasty treat.
Deepa
traditionallymodernfood
Easy and delicious Kozhukattai
priya
Hi sharmi...i tried sweet and kara kolukattai as per the above method....taste was good but it was very saggy...im not sure what went wrong...Please suggest.
SHARMILEE J
If the water quantity is correct then the kozhukattai would be perfect....I think you must have missed in that?!
Jaya
Thanks Sharmi for sharing ...
S. Vijayalakshmi
Hi Sharmi, prepared this sweet kozhukattai today for Krishna Jayanthi. Taste was too good. Perfect sweetness. But, kozhukattais were too soft. How to make it little crunchy?
Sharmilee J
Kozhukattais are meant to be soft only 🙂