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    Home » Recipes » Snacks

    Honey kozhukattai recipe | Thean kozhukattai

    Updated on March 31, 2022 by Raks Anand 21 Comments / Jump to Recipe

    Honey kozhukattai or thean kozhukattai is wheat flour dumplings in coconut milk and sweet sauce.

    honey kozhukattai | Then kozhukattai
    Honey kozhukattai

    You can relate it to paal kozhukattai (godhumai paal kozhukattai). Instead of rolling the kozhukattai, we cut into tiny cute little diamonds for easy preparation.

    Jump to:
    • Instructions
    • Recipe card

    Honey kozhukattai (தேன் கொழுக்கட்டை) is made with wheat flour as main ingredient.

    I have seen this in the cook book by Ramani chandran that my mom passed to me during marriage.

    It had been handy for many everyday recipes during my initial stage of learning to cook.

    Today I got courage to give it a try. I was bit in doubt until I tasted it. It was really tasting great to my surprise.

    Guess this is an age old traditional recipe forgotten these days. I am not sure, but I have not seen this else where in the internet. I am so glad to try this and introducing you all this one.

    Since it is made with wheat flour, do try it out and sure everyone will be amazed by its taste.

    With vinayagar chaturthi only few days from today, do try this recipe. I have few more interesting recipes lined up. So stay tuned for the recipes. I am sure it will be useful.

    thean kozhukattai

    Instructions

    1. Roast cashews golden in a teaspoon of ghee. Fry raisin in the same ghee until it bloats. Keep aside.
    2. Extract thick coconut milk by grinding the coconut with ¼ cup warm water. Squeeze and filter through a metal strainer to collect the milk.
    coconut milk

    2. In a mixing bowl, add flour, salt and mix well. Add water little by little and make a stiff dough. Keep aside for 10 mins.

    Knead again and make it smooth dough. Divide into two equal sized balls.

    wheat flour Dough

    3. Dust well and roll into roti, not too thin, it can be slightly thick. Not like a paratha too.

    4-roll

    4. Sprinkle some more flour and dust both sides well. I use maida for this. You can use wheat flour too.

    Using a knife or a cutter like somasi spoon or a pizza cutter, cut into fine strips. And then into tiny pieces.

    cut

    5. Carefully transfer to a bowl and repeat to finish the other one too.

    These cut pieces should not be sticking to each other, so make the dough that stiff and dust well.

    cut

    6. Boil 1 & ¼ cup water in a heavy bottomed vessel and add the cut pieces, half at a time.

    Carefully mix so that all the pieces are separate. It will take some 3-4 minutes to get cooked.

    Make sure it does not stick to the bottom of the pan.

    cook

    7. Add sugar and mix. Bring to boil.

    sugar

    8. Put the flame to low and add coconut milk extract, cardamom, fried cashew, raisins. Switch off the flame and mix.

    add coconut milk

    9. Once warm, add honey and mix .

    mix honey

    Serve warm. A delicious dessert or even you can offer to God.

    honey kozhukattai

    Recipe card

    honey kozhukattai | Then kozhukattai
    Print Pin
    5 from 1 vote

    Honey kozhukattai recipe

    Honey kozhukattai or thean kozhukattai is wheat flour dumplings in coconut milk and jaggery sauce. You can relate it to paal kozhukattai (godhumai paal kozhukattai).
    Course Sweets
    Cuisine Indian
    Prep Time 20 minutes minutes
    Cook Time 20 minutes minutes
    Servings 3 people
    Cup measurements

    Ingredients

    • ½ cup wheat flour Godhumai
    • Salt
    • 3 tablespoon Sugar
    • ½ cup Coconut
    • 1 tablespoon Honey
    • Cardamom – 1
    • Raisins- 5
    • Cashew nuts- 5
    • Ghee – 1 tsp
    Prevent your screen from going dark

    Instructions

    • Roast cashews golden in a teaspoon of ghee. Fry raisin in the same ghee until it bloats. Keep aside.
    • Extract thick coconut milk by grinding the coconut with ¼ cup warm water.
    • Squeeze and filter through a metal strainer to collect the milk.
    • In a mixing bowl, add flour, salt and mix well. Add water little by little and make a stiff dough. Keep aside for 10 mins.
    • Knead again and make it smooth dough. Divide into two equal sized balls.
    • Dust well and roll into roti, not too thin, it can be slightly thick. Not like a paratha too.
    • Sprinkle some more flour and dust both sides well. I use maida for this. You can use wheat flour too.
    • Using a knife or a cutter like somasi spoon or a pizza cutter, cut into fine strips. And then into tiny pieces.
    • Carefully transfer to a bowl and repeat to finish the other one too.
    • These cut pieces should not be sticking to each other, so make the dough that stiff and dust well.
    • Boil 1 & ¼ cup water in a heavy bottomed vessel and add the cut pieces, half at a time.
    • Carefully mix so that all the pieces are separate. It will take some 3-4 minutes to get cooked.
    • Make sure it does not stick to the bottom of the pan.
    • Add sugar and mix. Bring to boil.
    • Put the flame to low and add coconut milk extract, cardamom, fried cashew, raisins. Switch off the flame and mix.
    • Once warm, add honey and mix .

    Video

    Notes

    • You can cut as tiny as possible for a pretty look.Add honey lastly only when it is warm.
    • After adding coconut milk, do not boil in high flame.
    • If the dough is sticky, the kozhukattais will stick together, so make sure to make a stiff dough.
    • You can add a pinch of saffron. The original recipe asked to add kesar colour, but I did not add. If you want, you can add.
    • You can add jaggery in place of sugar. I have used unrefined sugar.
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    Reader Interactions

    Comments

    1. Sowmya Sundararajan

      September 01, 2016 at 10:16 am

      When I first saw the name I thought its a dry version.And I was in for a surprise. Nice one ma.

      Reply
    2. RajeeSam

      September 01, 2016 at 10:17 am

      Wow very delicious on look itself....will try out ..can i use normal milk instead of coconut milk

      Reply
    3. priya soundar

      September 01, 2016 at 10:42 am

      Woww tat looks osm!!!

      Reply
    4. Veena Theagarajan

      September 01, 2016 at 10:45 am

      delicious! As you said totally new to me.. will try for sure

      Reply
    5. Karthikanesh

      September 01, 2016 at 10:50 am

      Looks very delicious..r u adding sugar or jaggery..??it looks brown in colour.

      Reply
    6. Raks anand

      September 01, 2016 at 10:58 am

      It's un refined sugar. You can add jaggery too.

      Reply
    7. Happy's Cook

      September 01, 2016 at 11:05 am

      looks very delicious... the glazy look is very similar to ada pradhaman...I will be trying it...

      Reply
    8. Karthikanesh

      September 01, 2016 at 11:06 am

      Ok thank u.

      Reply
    9. Sowmya Madhavan

      September 01, 2016 at 12:22 pm

      Nice recipe

      Reply
    10. The Happie Friends Potpourricorner

      September 01, 2016 at 5:09 pm

      This looks lovely am definitely gonna try this ..

      Reply
    11. Preethi Vikram

      September 01, 2016 at 5:24 pm

      Can I use cane sugar instead of jaggery/ sugar.

      Reply
    12. Hima Bindu

      September 02, 2016 at 4:52 am

      What is unrefined sugar? Is the taste different from normal white sugar?

      Reply
    13. Hima Bindu

      September 02, 2016 at 4:53 am

      What is unrefined sugar? Is the taste different from normal white sugar?

      Reply
    14. Unknown

      September 07, 2016 at 10:12 am

      Good recipe. Doesn't wheat flour remain uncooked?

      Reply
    15. Raks anand

      September 07, 2016 at 10:14 am

      Sure.

      Reply
    16. Raks anand

      September 07, 2016 at 10:19 am

      Yes but very very mild.

      Reply
    17. Raks anand

      September 07, 2016 at 10:20 am

      In step 6, we are cooking the wheat completely.

      Reply
    18. Unknown

      September 10, 2016 at 2:31 pm

      Tried it today.Came out really well. Thanks!!

      Reply
    19. LS kitchen

      September 23, 2016 at 7:52 am

      Yummy

      Reply
    20. Alagappan km

      December 28, 2016 at 1:41 am

      Hi how much amount of jaggery to use

      Reply
    21. Raks anand

      December 28, 2016 at 1:43 am

      1/4 cup powdered jaggery will be enough.

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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