Video recipe for Nadan Kozhukatta or rice dumplings with coconut filling 

Preparation time: 15 minutes 

Cooking time: 15 minutes 

Serves: 3 to 4 


200 gms roasted rice powder

1 ½ cup grated coconut 

100 gms jaggery powder or grated jaggery 

5 cardamom pods, powdered 

1/4 inch dry ginger, powdered 

1 tsp ghee or clarified butter 

Salt to taste 

300 ml water 


Making dough 

Step: 1  

Take 300 ml of water in a pan and add salt and one teaspoon of ghee, bring to a boil.

Step: 2 

Take the roasted rice flour into a bowl. Add the ghee and water mixture little by little and mix well with a strong spatula.  

Step: 3 

When the water is fully absorbed cover the bowl with a lid and allow it to sit for a few minutes.  

Step: 4 

Thereafter, knead the dough well with the hand until smooth, while the dough is still warm. Cover the dough with the lid or with a wet cloth to prevent it from drying out.   

Making the filling 

Step: 1 

In a saucepan add jaggery powder and 50 ml of water, bring to a boil on a medium flame. Continue stirring and allow the syrup to thicken slightly.   

Step: 2 

Add grated coconut, cardamom powder and dry ginger powder. Mix well until the water is absorbed. Remove from heat and set aside. 

Making the dumpling

Step: 1 

From the dough, take small portions, enough to make lemon-sized balls. 

Step: 2 

Grease your palm and then flatten each ball into a thick disc, with your hand and place a spoonful of the jaggery-coconut mix at the centre. 

Step: 3 

Bring up the edges together, gently, to cover the filling and reshape it into a  ball. Repeat the process with the rest of the dough and the filling.

Step: 4 

Place the balls in a steamer and cook for about 15 minutes or until done.  

Serve warm with a hot cup of tea or coffee. 

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.