Vishu Katta

Vishu Katta is a nutty, crispy sweet made by simmering rice with coconut milk & tasted with jaggery syrup as a side. Vishu Katta is commonly made for breakfast on Vishu and popular in Central Kerala.

Vishu Katta is made with raw rice and coconut milk as base ingredients.Vishu Katta is basically a rice cake cooked in coconut milk with jeera flavour.After googling I found that Vishu Katta is must in Central Kerala for Vishu Breakfast.Traditionally Vishu Katta is served along with jaggery syrup which is a great combination.

I referred a youtube video which showed the procedure of making of Vishu Katta and it came out as good as it was showed in the video, yay I got it right for the first time itself…and thats sure a 8th wonder in my case 😉

Check out more vishu recipes and sadya recipes that I posted earlier.

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Vishu Katta

Vishu Katta is a nutty, crispy sweet made by simmering rice with coconut milk & tasted with jaggery syrup as a side. Vishu Katta is commonly made for breakfast on Vishu and popular in Central Kerala.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup unakkalari rice
• 1 and 1/2 cups first coconut milk
• 1/2 cup second coconut milk
• 1/4 teaspoon jeera
• 1 teaspoon ghee
• 1/2 cup jaggery
• 1/4 cup water
• salt to taste

Instructions

• Soak jaggery in warm water (till immersing level, I used 1/4 cup) , crush it well.
• Then heat it up until it is slightly thick, sticky consistency. Strain and keep aside.
• Take grated coconut in a mixer, add little water and extract coconut milk.
• Take 1st and 2md coconut milk and set aside.
• Rinse rice and soak it in water for 30mins.
• Take first coconut milk in pan and heat it.
• Drain water from rice and add it to coconut milk.
• Let the rice cook in low flame till it becomes soft. Add required salt.
• Now add jeera to first coconut milk and keep it ready.
• Once rice is almost cooked, add second coconut milk and cook further. First it will be slightly runny more like a porridge.
• Cook in low flame till it starts to leave the sides of the pan. This is the correct stage, switch off.
• Let it cool for at least 15mins.
• Meanwhile grease a pan with ghee. Spoon the rice mixture and spread it on the pan.
• Grease the spoon with ghee and level it with the back of it.
• Let it cool for few mins then cut into squares and serve with jaggery syrup.
• Serve Vishu Katta hot / warm!

Notes

• You can replace unakkalari with raw rice or rose matta rice too.
• The rice I had was broken so i just soaked it for less time.
• Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the katta.
• You can even transfer to banana leaf while making pieces, banana leaf gives a nice flavour.
• Make a jaggery syrup a bit thicker so that it doesn’t run easily, more like honey in consistency. I made it a little thinner.

Nutrition Facts

Vishu Katta

Amount Per Serving (75 g)

Calories 525 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 12g75%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 6mg2%

Sodium 10mg0%

Potassium 167mg5%

Carbohydrates 92g31%

Fiber 1g4%

Sugar 51g57%

Protein 4g8%

Vitamin A 3IU0%

Vitamin C 1mg1%

Calcium 32mg3%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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Vishu Katta Recipe Step by Step

1. Soak jaggery in warm water(till immersing level, I used 1/4 cup) , crush it well. Then heat it up until it is slightly thick, pissu pisupu consistency(sticky).Strain and keep aside.
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2. Take grated coconut in a mixer, add little water and extract coconut milk.
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3. Take 1st and 2md coconut milk and set aside.Rinse rice and soak it in water for 30mins.Take first coconut milk in pan and heat it.
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4. Drain water from rice and add it to coconut milk.Let the rice cook in low flame till it becomes soft.Add required salt.
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5. Now add jeera to first coconut milk and keep it ready.Once rice is almost cooked, add second coconut milk and cook further.First it will be slightly runny more like a porridge.
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6. Cook in low flame till it starts to leave the sides of the pan.This is the correct stage, switch off.
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7. Let it cool for atleast 15mins.Meanwhile grease a pan with ghee.Spoon the rice mixture and spread it on the pan.
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8. Grease the spoon with ghee and level it with the back of it.Let it cool for few mins then cut into squares and serve with jaggery syrup.
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Serve hot / warm!

Expert Tips

• You can replace unakkalari with raw rice or rose matta rice too.
• The rice I had was broken so i just soaked it for less time.
• Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the katta.
• You can even transfer to banana leaf while making pieces, banana leaf gives a nice flavour.
• Make a jaggery syrup a bit thicker so that it doesn’t run easily, more like honey in consistency.I made it a little thinner.

Pin