Vishu Katta

Vishu Katta is a nutty, crispy sweet made by simmering rice with coconut milk & tasted with jaggery syrup as a side. Vishu Katta is commonly made for breakfast on Vishu and popular in Central Kerala.

Vishu Katta is made with raw rice and coconut milk as base ingredients.Vishu Katta is basically a rice cake cooked in coconut milk with jeera flavour.After googling I found that Vishu Katta is must in Central Kerala for Vishu Breakfast.Traditionally Vishu Katta is served along with jaggery syrup which is a great combination.

I referred a youtube video which showed the procedure of making of Vishu Katta and it came out as good as it was showed in the video, yay I got it right for the first time itself…and thats sure a 8th wonder in my case 😉

Check out more vishu recipes and sadya recipes that I posted earlier.

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.

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Vishu Katta

Vishu Katta is a nutty, crispy sweet made by simmering rice with coconut milk & tasted with jaggery syrup as a side. Vishu Katta is commonly made for breakfast on Vishu and popular in Central Kerala.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup unakkalari rice
• 1 and 1/2 cups first coconut milk
• 1/2 cup second coconut milk
• 1/4 teaspoon jeera
• 1 teaspoon ghee
• 1/2 cup jaggery
• 1/4 cup water
• salt to taste

Instructions

• Soak jaggery in warm water (till immersing level, I used 1/4 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.

Nutrition Facts

Vishu Katta

Amount Per Serving (75 g)

Calories 525 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 12g75%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 6mg2%

Sodium 10mg0%

Potassium 167mg5%

Carbohydrates 92g31%

Fiber 1g4%

Sugar 51g57%

Protein 4g8%

Vitamin A 3IU0%

Vitamin C 1mg1%

Calcium 32mg3%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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Vishu Katta Recipe Step by Step

1. Soak jaggery in warm water(till immersing level, I used 1/4 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 2md coconut milk and set aside.Rinse rice and soak it in water for 30mins.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. Cook in low flame till it starts to leave the sides of the pan.This is the correct stage, switch off.
   
7. Let it cool for atleast 15mins.Meanwhile grease a pan with ghee.Spoon the rice mixture and spread it on the pan.
   
8. 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 hot / warm!

Expert Tips

• 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.