Vishu Katta with Jaggery syrup
Vishu Katta is a traditional rice cake made with coconut milk and flavoured with Cumin. It is a popular snack/ breakfast in Trissur, Kerala. It is served with jaggery syrup and is a symbol of welcoming the new year.
Ingredients
Raw rice – 1 cup
Milk extracted from two medium-sized coconuts or 400 ml of ready-to-use coconut milk
Cumin – 1/2 teaspoon
Dry ginger powder – 1/4 tsp
Salt to taste
Preparation
2.Start preparation by extracting coconut milk, the first extract should be without water (onnampaal).
3.Add warm water to what remains of the grated coconut, and blitz in the mixie to extract semi-diluted milk (randaampaal).
4.Repeat the process once more for thinner milk (moonaampaal) and keep aside. This should give you six cups.
5.Cook soaked rice (simmer) in moonampaal, as it evaporates add randaampaal.
6.Add salt when the rice is three-fourths cooked, follow it up with onaampaal, cumin and dry ginger powder.
7.Keep a tablespoon of the thick milk aside.
8.Cook till rice thickens and begins to give out oil.
9.Transfer to a banana leaf or plate, flatten smearing the thick coconut milk.
10.Cut into squares as it cools and serve with jaggery syrup.
Published – April 13, 2025 12:54 pm IST
