Javvarisi kozhukattai is really easy and delicious kozhukattai with sago (Tapioca pearls/ Sabudana), stuffed with a simple coconut, sugar and cashew nut mixture. One of the easy and wonderful of all my kozhukattai recipes.
This was a recipe shared by one of my classmate friend and I had no idea, how it would look or taste. I wanted to try something different from my traditional kozhukattai recipe that I usually make.
My friend Roselin shared this as a rough recipe. So I googled to find this video same as what she told.
I confidently tried and it came out perfect! She asked me to try with more smaller sago, but I had only black pepper sized sago with me.
So she suggested me to run it in mixer once. I did the same, so if you have chance to get smaller sago, no need to pulse the sago, just make it as such.
I liked it's texture and looks a lot. It was soft, wobbly, shiny and transparent with a pearly look. Vj too loved this too. I am sure this can be an wonderful snack too.
Recipe card
Javvarisi kozhukattai recipe
Ingredients
- ½ cup Javvarisi Sago
- 2 tablespoon Rice flour
- Salt
For stuffing
- ½ cup Coconut grated
- 2 to 3 tablespoon Sugar
- 1 Cardamom powdered
- 5 Cashew nut
Instructions
- Mix coconut, cashew, sugar, cardamom firstly. Stuffing ready.
- Soak sago for 2 hrs minimum. Drain water completely. Transfer to a mixer and give it a pulse. Just for few seconds.
- Transfer to the bowl, add rice flour, salt and sprinkle little hot water to make a dough.
- Make 7 equal sized balls out of it .Carefully make a bowl shape.
- Stuff 2 teaspoon of the filling we prepared. Seal properly and shape to balls.
- Place over a greased idli plate or steamer and steam cook for 12- 15 mins. Or until completely glossy.
Video
Notes
- If using smaller sago, no need to grind it.
- While grinding, no need to grind for long time to break the sago. Just once if you run, it will be enough to bind it together.
Stepwise photos
- Mix coconut, cashew, sugar, cardamom firstly. Stuffing ready.
2. Soak sago for 2 hrs minimum. Drain water completely. Transfer to a mixer and give it a pulse. Just for few seconds.
3. Transfer to the bowl, add rice flour, salt and sprinkle little hot water to make a dough.
4. Make 7 equal sized balls out of it .Carefully make a bowl shape.
5. Stuff 2 teaspoon of the filling we prepared. Seal properly and shape to balls.
6. Place over a greased idli plate or steamer and steam cook for 12- 15 mins. Or until completely glossy.
Enjoy the beautiful kozhukakttais warm. It stays soft even after cooling down. Great tea time snack too.
Kalpana Sareesh says
This is so awesome. Beautifully made and briefed.
Subashini N says
I love sago in any form just for its texture...this looks so innovative..very well explained Raji .i got the you tube link notification even before the post here:)
Unknown says
good creative
Raks anand says
Thank you all 🙂
Unknown says
can we use any kind of stuffing inside this?
Swarna Vairavan says
Too good Raji. Love it 🙂
The Happie Friends Potpourricorner says
This is so innovative and lovely looking kozhukattai..
kangna says
Hi Raks, i tried this today but my sago was sticky after grinding,maybe too much soaked in water?so i added more idiyappam podi flour and make still it was soft!nice recipes, andvery tasty looking!
Raks anand says
Yes
Raks anand says
I have used nylon javvarisi, you would have used the other variety, which usually dissolves in water if soaked. I guess no need to grind for such sago. Just use as such.
abi says
So yummy to look & it tempted me more. Thanks raks keep sharing such lovely receips
Priya Darshini says
Aiyo super, long awaited recipe was searching from my college days(6 years back). Finally got it. Thanks for sharing. I had tried several recipes from your blog starting from my marriage life. And never got time to stop and share my pics(recipes will get over by the time I complete doing it :)). Will try to share this recipe pic once after I tried. Keep blogging. Thanks for all the recipes you had shared in your blog.
Muhammad Dhulkarunai says
Wat was the max time for soaking raks
Raks anand says
5 hrs max