Have you ever come across sphere shaped sweets in any Indian restaurants out there? Today, we’re going on a food trip to South India to explore a hidden gem – the Kozhukkatta. Often compared to its cousin, the Modak, the kozhukkatta has this unique twist that leave you craving for more.
Imagine a soft, pillowy rice flour dumpling with a delicious filling. Kozhukkatta comes in two main varieties, which is sweet and savory. The classic sweet version is filled with shaved coconut and jaggery, offering a sweet explosion in every bite. Craving something savory? Then, we also do have Kozhukkatta that is stuffed with spiced lentils or vegetables, making it a dish which has a few variations out there.
Kozhukkatta originated in South India, traditionally prepared during festivals like Ganesh Chaturthi and Krishna Jayanti. In Malaysia, the Indian community, particularly Tamilians, pays a lot of importance towards this dish. It can be found at their tables during Deepavali, Pongal, and Thaipusam, adding a touch of cultural significance to family gatherings and festive occasions.
This dishes journey to Malaysia is a story to be shared. Malaysian Indians have lovingly preserved the recipe for generations, but with a twist to it. They’ve blended in local ingredients and flavors Malaysian’s love, creating a unique version that reflects their own culinary heritage. This adaptation is a testament to the modern world of food cultures, where traditions evolve, and flavors adapt to create something truly special.
These sweet spheres are more than just a dish – it’s a cultural heritage, carrying the flavors and traditions of South India to Malaysia. So, head to the nearest Indian Sweet Shops around you and try for yourself the sweetness of this confectionery that could leave you melting for.
Article curated by Shelina Winthya
