Rice Sago Sweet Kolukattai Recipe
Rice Sago Sweet Kolukattai is a traditional South Indian delicacy made with a blend of rice flour, sago (sabudana), jaggery, and coconut. The dish is steamed into small, bite- sized dumplings, offering a perfect balance of sweetness and flavor. The sago provides a chewy texture, while the jaggery adds a rich, caramel-like sweetness. Cardamom powder enhances the aromatic flavor, and the grated coconut adds a delightful crunch. This steamed kolukattai is a popular dessert during festivals or as a light snack, often served with a drizzle of coconut milk. Whether you’re preparing it for a celebration or a simple meal, rice sago sweet kolukattai is an easy-to-make, nutritious, and satisfying treat.
Equipment
Cooking pot
Steamer
Ingredients
- 1 cup Store Bought Idiyappam Flour
- 1 cup Jaggery
- 1½ cup Water
- ½ teaspoon Ground Cardamom
- ½ cup Coconut grated
For Cooking Sago
- ¼ cup Sago | Sabudana
- 3 cups Water
Instructions
- Take sago in a bowl and soak for 30 mins. Now take it in a sauce pan, cover with water and cook for 15 mins on low heat till sago is cooked. Strain and set aside.
- Take jaggery and water in a kadai. Bring it to a boil. Add in cooked sago along with cardamom, coconut and mix well.
- Add in rice flour and mix well. It will form into a dough like. Cool this down. Shape it into balls. Place this in a steamer and steam for 10 mins. Serve warm.
Notes
- I used store bought rice flour. You can use homemade too.
- Use cooked sago and fresh cardamom powder for flavour.
- I used jaggery for this kolukattai. You can use sugar as well.
- If you are using store bought hard jaggery ball. Powder it and cook in water till melted. Then strain and use.
- You can check my kolukattai archive for all recipes.
How to Make Rice Flour At Home
- Wash rice in lots of water. Soak it for 2 hours. Drain it completely and spread it in a clean cloth and dry it under fan for 3 hours.
- Now take the rice in a blender and powder it finely. Use a fine sieve and sift the mix. After you sieve, if you get lots of coarse rice mix, powder it again and sieve it.
- Now heat a thick bottom kadai, add the powdered rice and roast it for 5 mins or so on a medium heat till the wetness dries off.
- Spread it on a clean paper to cool down. Store it in a air tight container.
How to Store Rice Flour:
1)You can store this powder in a air tight container for 1 month at room temp. 2)If you are going to store this for longer time, you can store in fridge for 2 to 3 months. 3)You can roast the rice flour little in a dry pan for longer storage.How to Grind Rice Flour:
1) Grinding this in mixie is a pain, you have to keep on grinding it till you get fine powder. It will take lots of time. You can make this in bulk and give this to mill, this way it will be more finer and less fuss. 2)If you grind the rice at home, you have to do it in batches. As you sieve the mix, you will get coarse rava like mix, add it to the next batch and keep grinding till you get fine flour.Nutrition
Nutrition Facts
Rice Sago Sweet Kolukattai Recipe
Serving Size
1 servings
Amount per Serving
Calories
142
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Sodium
9
mg
0
%
Potassium
23
mg
1
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
1
g
2
%
Vitamin C
0.2
mg
0
%
Calcium
10
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.