Updated on by Raks Anand 21 Comments
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Honey kozhukattai or thean kozhukattai is wheat flour dumplings in coconut milk and sweet sauce.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (1) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (1)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/29343985256_9769e76893_z.jpg)
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.
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- 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.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (2) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (2)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/29343985356_113e2605da_z.jpg)
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.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (3) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (3)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/29299245051_4406c2730a_z.jpg)
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.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (4) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (4)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/28756488823_128ee52a8c_z.jpg)
3. Dust well and roll into roti, not too thin, it can be slightly thick. Not like a paratha too.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (5) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (5)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/28756489263_1265ed493e_z.jpg)
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.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (6) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (6)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/28756489593_ee18607d2a_z.jpg)
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.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (7) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (7)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/28756489943_6649f5bcb2_z.jpg)
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.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (8) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (8)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/28756490253_e60107c85f_z.jpg)
7. Add sugar and mix. Bring to boil.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (9) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (9)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/28756490463_c69d80b44c_z.jpg)
8. Put the flame to low and add coconut milk extract, cardamom, fried cashew, raisins. Switch off the flame and mix.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (10) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (10)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/28756490823_94c970289d_z.jpg)
9. Once warm, add honey and mix .
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (11) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (11)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/28756491263_1658d3a927_z.jpg)
Serve warm. A delicious dessert or even you can offer to God.
![Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (12) Honey kozhukattai recipe | Thean kozhukattai - Raks Kitchen (12)](https://i0.wp.com/rakskitchen.net/wp-content/uploads/2016/09/Honey-kozhukattai.jpg)
Recipe card
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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
Author Raks Anand
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
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
Sowmya Sundararajan
When I first saw the name I thought its a dry version.And I was in for a surprise. Nice one ma.
Reply
RajeeSam
Wow very delicious on look itself....will try out ..can i use normal milk instead of coconut milk
Reply
priya soundar
Woww tat looks osm!!!
Reply
Veena Theagarajan
delicious! As you said totally new to me.. will try for sure
Reply
Karthikanesh
Looks very delicious..r u adding sugar or jaggery..??it looks brown in colour.
Reply
Raks anand
It's un refined sugar. You can add jaggery too.
Reply
Happy's Cook
looks very delicious... the glazy look is very similar to ada pradhaman...I will be trying it...
Reply
Karthikanesh
Ok thank u.
Reply
Sowmya Madhavan
Nice recipe
Reply
The Happie Friends Potpourricorner
This looks lovely am definitely gonna try this ..
Reply
Preethi Vikram
Can I use cane sugar instead of jaggery/ sugar.
Reply
Hima Bindu
What is unrefined sugar? Is the taste different from normal white sugar?
Reply
Hima Bindu
What is unrefined sugar? Is the taste different from normal white sugar?
Reply
Unknown
Good recipe. Doesn't wheat flour remain uncooked?
Reply
Raks anand
Sure.
Reply
Raks anand
Yes but very very mild.
Reply
Raks anand
In step 6, we are cooking the wheat completely.
Reply
Unknown
Tried it today.Came out really well. Thanks!!
Reply
LS kitchen
Yummy
Reply
Alagappan km
Hi how much amount of jaggery to use
Reply
Raks anand
1/4 cup powdered jaggery will be enough.
Reply