Chakka Varetti Kozhukatta | Steamed Rice Dumplings with Jackfruit Preserve

Kozhukatta is a traditional snack or breakfast recipe of Kerala. The traditional one is already posted here in my blog, if interested checkout here. But this time I prepared the kozhukatta using the jackfruit preserve or chakka varetti. Everyone loved this snack at home, you can prepare this on Palm Sunday for a change from the traditional kozhukatta if you have left over chakka varetti. Or can prepare as a healthy afteschool snacks for kids or as a brekfast recipe. Enjoy !!

Watch the YouTube #shorts on this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 15-16 kozhukatta

Ingredients

for dough

rice flour or idiyappam podi 1.5 cups

salt to taste

for filling

chakka varetti 3/4 cup

grated coconut 1 cup

jaggery syrup 1/4 cup

cashews 2 tbsp

raisins 2 tbsp

ghee 1 tbsp

Method

• Heat water in a pan and boil water. In another bowl, add the idiyappam podi and salt. Mix this well, keep aside. Add the boiling water to this mix and prepare a dough. Cover and leave to cool or till It's warm to touch to knead.
• Heat another pan, add ghee. Add cashews and raisins. Fry until lightly browned. To this add, the grated coconut, chakka varetti and jaggery syrup. Mix everything well till it becomes thick. Switch off the flame and leave to cool.
• When the dough is warm to touch, knead the dough smooth. Roll out small lemon size smooth balls.Flatten the ball and make a pocket, fill in a tbsp of the filling and close securely. Shape them in smooth rounds, else it will break open when steaming.
• Transfer to a steamer with enough water and place the prepared kozhukatta. Steam cook for 10 minutes or till done. Remove from the steamer and serve warm.
• Repeat making all kozhukattas till the dough finishes, steam cook and enjoy.

NOTES

* As I have added cardamom powder and dry ginger powder in the chakka varetti so haven't added when making kozhukatta. If you haven't added in the preserve, go ahead and add 1/2 tsp of cardamom powder and 1/4 tsp of dry ginger powder(chukku podi).

Bread Chocolate Rolls (No Cooking)

Bread chocolate rolls, as the name suggests, these are the simplest quick desserts that you can prepare in no time at home with very few ingredients. The only cooking needed is to boil the cream to make the chocolate ganache. I had some chocolate ganache left out after frosting a chocolate cake and so used that. You can use left over whipped cream as filling too instead of the ganache with your desired flavour too.

This dessert gets ready in no time and how simple to surprise your guests. Give this quick dessert no cooking a try and enjoy !!

Preparation time ~ 15 minutes

Cooking time ~ 5 minutes

Author ~ Julie

Serves ~ 6 rolls

Ingredients

bread 6 slices

chocolate ganache 1/3 cup

condensed milk 2 tbsp

dessicated coconut 1/2 cup

milk 1/2 cup

sugar 2-3 tbsp

melted chocolate 2 tbsp

preserved cherries 6

Watch on YouTube -

Method

• Make the ganache using whipping cream and chocolate compound. I used dark chocolate compound. I made the ganache for frosting a chocolate cake and used only 1/3 cup for making this dessert. Likewise, I have showed the preparation of ganache for the cake frosting, so if you are making only for the dessert, 50 g dark chocolate compound and 2tbsp of heavy cream should be good enough. Prepare the ganache silky smooth and keep aside.
• Mix the condensed milk with the chocolate ganache and keep aside.
• Mix the sugar in the milk until dissolved, leave aside.
• Trim the edges of the bread and flatten the bread slices using a rolling pin. Drizzle the milk mixture to soak the bread lightly on the corners alone, else the bread slice may be soaked too much with the ganache and milk mixture. Add a tbsp of the condensed milk, ganache mix in the center of the slice. Now roll each of the slice very gently so that the ganache don't seep out, and the bread slice shouldn't break. Fix the open ends by adding more ganache mix.  
• Drizzle the milk mix on the finished rolls. Then, roll them in dessicated coconut, place a cherry and repeat doing the same step for making all chocolate rolls till you finish. Arrange them in a plate and add a little more dessicated coconut to the finished rolls. Though you can start using immediately but refrigerate an hour for best tastes. Drizzle chocolate sauce on top for an added flavour and look.
• Enjoy chilled !!

NOTES

* You can use left over whipped cream instead of chocolate ganache. In that case, you can add colours & flavours of your choice.

* Add the sweetened milk very less before rolling the slice because the bread slice may break due to soaking. Be gentle while rolling.

* I have used homemade dessicated coconut to roll the bread rolls.