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.
Javvarisi kozhukattai recipe
Ingredients
- ½ cup Javvarisi Sago
- 2 tablespoon Rice flour
- Salt – As needed
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.
This is so awesome. Beautifully made and briefed.
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:)
good creative
Thank you all 🙂
can we use any kind of stuffing inside this?
Too good Raji. Love it 🙂
This is so innovative and lovely looking kozhukattai..
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!
Yes
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.
So yummy to look & it tempted me more. Thanks raks keep sharing such lovely receips
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.
Wat was the max time for soaking raks
5 hrs max