Vishu Katta is a soft and mildly spiced rice cake made using Kerala raw rice and coconut milk. It is not a sweet by itself, but it is always served with jaggery syrup on the side. The taste is very simple, yet comforting. The rice is cooked slowly in thick coconut milk until it turns thick and sticky, then set in a plate and cut into squares.
This dish is made on the morning of Vishu in many homes, especially in Central Kerala. It is light, not too sweet or spicy, and can be made with very few ingredients. A small amount of jeera and ghee give a gentle flavour. The thick jaggery syrup drizzled over each piece adds the sweet touch and completes the dish.
Jump to:
About Vishu Katta
Vishu Katta is a traditional Kerala dish made using unakkalari (Kerala raw rice) cooked with coconut milk. Unlike regular payasam or sweets, the main rice base is not sweet. It is cooked with a bit of salt and a small pinch of jeera for a light, savoury base. The jaggery syrup is made separately and served along with it.
The dish is cooked slowly. First, the rice is soaked, then it is simmered in thick first coconut milk. As it cooks and absorbs the milk, it turns soft and creamy. Second coconut milk is added midway to soften the rice further. Once it reaches a thick porridge-like stage and starts leaving the sides, it is ready to set. It is then cooled in a greased plate, levelled, and cut into pieces.
This dish has a strong cultural value. On Vishu morning, after seeing the Vishukkani, families often eat this as the first meal. It's not heavy, feels light on the stomach, and is believed to be a good start to the new year. The natural flavours of rice and coconut milk make it very homely and pure.
I made it using unakkalari rice, but you can also try with rose matta or regular raw rice. Each gives a slightly different texture. The jaggery syrup should be slightly thick, more like honey, so it coats the kattai well.
Vishu Katta Ingredients
- Unakkalari (Kerala Raw Rice) - I used unakkalari rice, coz it gives that real flavour and sticky-firm texture. You can also try with raw rice or rose matta rice if you don't have.
- First Coconut Milk - This is the thick one. I added it in the beginning, it makes the rice rich and creamy. Gives the best taste too.
- Second Coconut Milk - This one is lighter. I added it after the rice was half cooked. It helps the rice cook soft and taste nice too.
- Jeera - Just a small pinch. Gives a light sharp flavour, not too strong but you'll feel it.
- Ghee - I greased the plate and spoon with little ghee, so the kattai won't stick. Also it adds a nice smell.
- Jaggery - I made a syrup with jaggery and water. This we pour on top while eating. Makes it sweet and tasty.
Similar Recipes
How to make Vishu Katta Step by Step
1.Soak jaggery in warm water(till immersing level, I used ¼ cup) , crush it well. Then heat it up until it is slightly thick, pissu pisupu consistency(sticky). Strain and keep aside
2.Take grated coconut in a mixer, add little water and extract coconut milk.
3.Take 1st and 2nd coconut milk and set aside. Rinse rice and soak it in water for 30 minutes. Take first coconut milk in pan and heat it.
4.Drain water from rice and add it to coconut milk .Let the rice cook in low flame till it becomes soft. Add required salt
5.Now add jeera to first coconut milk and keep it ready. Once rice is almost cooked, add second coconut milk and cook further. First it will be slightly runny more like a porridge.
6.Let it cool for at least 15 minutes. Meanwhile grease a pan with ghee. Spoon the rice mixture and spread it on the pan.
7.Grease the spoon with ghee and level it with the back of it. Let it cool for few minutes then cut into squares and serve with jaggery syrup.
Serve hot / warm!
Expert Tips
- Soak - Don't skip soaking the rice. Just 30 mins is enough, but it makes a big difference. The rice cooks soft and evenly without staying hard in the middle.
- Simmer - Always cook on low flame. If you keep the heat high, the coconut milk can curdle or split. Slow cooking gives a nice flavour too.
- Stir - Keep stirring gently now and then. This stops the rice from sticking to the bottom or getting burnt. The bottom part catches fast if left alone.
- Check stage - You'll know it's done when the rice mix starts to leave the sides of the pan. Don't wait too long after that - it'll firm up more as it cools down.
- Grease well - Use ghee to grease both the pan and the back of your spoon. It helps pieces come out neat after cutting.
- Cool fully - Let it cool at least 15 mins before cutting. Don't rush - it sets better after resting and you'll get clean squares.
Serving and Storage
Serve Vishu Katta warm or at room temperature. Cut into pieces and pour jaggery syrup on top or serve it on the side. A spoon of ghee while eating makes it taste even better.
Store any leftovers in the fridge and finish by next day. Reheat gently in a steamer or covered pan. Don't freeze, as coconut milk doesn't hold up well.
FAQS
1.Can I skip unakkalari and use normal rice?
Yes, you can use raw rice. But unakkalari gives a better texture and taste.
2.Is this a sweet or savoury dish?
The rice part is savoury with a pinch of salt. It is served with jaggery syrup which makes it sweet while eating.
3.Can I add jaggery directly while cooking?
No. This recipe is made with separate syrup. The rice mix is not sweet by itself.
4.Can I skip jeera?
Yes, but a pinch adds a nice balance to the coconut flavor.
5.Why is my kattai not firm?
It may need more cooking time, or you may have added too much liquid. Make sure it starts leaving the sides of the pan before switching off.
If you have any more questions about this Vishu Katta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Vishu Katta Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Vishu Katta
Ingredients
- ½ cup unakkalari rice
- 1 and ½ cups first coconut milk
- ½ cup second coconut milk
- ¼ teaspoon jeera
- 1 teaspoon ghee
- ½ cup jaggery
- ¼ cup water
- salt to taste
Instructions
- Soak jaggery in warm water (till immersing level, I used ¼ cup) , crush it well.
- Then heat it up until it is slightly thick, sticky consistency. Strain and keep aside.
- Take grated coconut in a mixer, add little water and extract coconut milk.
- Take 1st and 2md coconut milk and set aside.
- Rinse rice and soak it in water for 30mins.
- Take first coconut milk in pan and heat it.
- Drain water from rice and add it to coconut milk.
- Let the rice cook in low flame till it becomes soft. Add required salt.
- Now add jeera to first coconut milk and keep it ready.
- Once rice is almost cooked, add second coconut milk and cook further. First it will be slightly runny more like a porridge.
- Cook in low flame till it starts to leave the sides of the pan. This is the correct stage, switch off.
- Let it cool for at least 15mins.
- Meanwhile grease a pan with ghee. Spoon the rice mixture and spread it on the pan.
- Grease the spoon with ghee and level it with the back of it.
- Let it cool for few mins then cut into squares and serve with jaggery syrup.
- Serve Vishu Katta hot / warm!
Notes
- You can replace unakkalari with raw rice or rose matta rice too.
- The rice I had was broken so i just soaked it for less time.
- Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the katta.
- You can even transfer to banana leaf while making pieces, banana leaf gives a nice flavour.
- Make a jaggery syrup a bit thicker so that it doesn't run easily, more like honey in consistency. I made it a little thinner.
Nivedhanams Sowmya
A very festive and authentic dish.. So tempting
Florence Anand
Delicious Recipe!
Ranjani Venkatesh
Unique and delicious
Unknown
The rice is cooked in first milk or second milk?
SHARMILEE J
Rice is cooked in first coconut milk first then with second coconut milk.....
Sathya- MyKitchenodyssey
Thats a super delicious rice cake..Beautiful presentation
Torviewtoronto
looks wonderful
sharath shyam
We Add slices shallots too ...it will taste better.