Rice Sago Sweet Kolukattai is a traditional South Indian delicacy made with a blend of rice flour, sago (sabudana), jaggery, and coconut. The dish is steamed into small, bite- sized dumplings, offering a perfect balance of sweetness and flavor. The sago provides a chewy texture, while the jaggery adds a rich, caramel-like sweetness. Cardamom powder enhances the aromatic flavor, and the grated coconut adds a delightful crunch. This steamed kolukattai is a popular dessert during festivals or as a light snack, often served with a drizzle of coconut milk. Whether you’re preparing it for a celebration or a simple meal, rice sago sweet kolukattai is an easy-to-make, nutritious, and satisfying treat.

கொழுகட்டை or  is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukattai, although usually sweet, can sometimes be stuffed with a savory filling. Modak is a similar dish made in other parts of India. Kolukattai is made many different ways. I have shared a variety of kolukattai over the years.

Jump to:

I first tasted Rice Sago Sweet Kolukattai at my grandmother’s home during a Pongal celebration, its soft, chewy texture and sweet coconut-jaggery filling instantly won me over. This traditional South Indian steamed sweet is made using idiyappam flour, sago pearls, grated coconut, and melted jaggery, flavored with a hint of cardamom powder.

It’s naturally gluten-free and perfect for festive sweets, easy Indian desserts, or even as a wholesome snack. The richness of jaggery-based sweets paired with the freshness of coconut gives it an authentic homemade flavor.

It’s not just a steamed Indian dessert, it’s a comforting dish that brings back memories of festive mornings and family bonding. Whether served warm or at room temperature, it’s a sweet that feels both light and indulgent. You can also shape the kolukattai into small balls or dumplings, making them easy to serve and eat.

What makes it stand out is its perfect blend of textures, soft rice flour dough, chewy sago, and sweet coconut filling. The subtle aroma of cardamom and earthy jaggery bring depth to each bite. This humble sweet is steamed instead of fried, making it a healthier choice without sacrificing flavor.

It’s a great way to use pantry staples creatively while staying true to traditional roots. Whether you’re looking to explore Tamil sweet recipes, impress guests with a festive treat, or just indulge in a comforting homemade dessert, Rice Sago Sweet Kolukattai is a must-try. It’s a beautiful reminder of how Indian cuisine celebrates simplicity with soul.

The mix of soft rice flour dough and chewy sago creates a unique bite. Each mouthful has a pleasant contrast between the smooth outer layer and the slightly bouncy center.

Using jaggery adds a deep, caramel-like sweetness that pairs beautifully with cardamom and coconut. It’s naturally sweet without being too heavy.

- There’s something so soothing about the soft texture, the gentle sweetness, and the aroma of cardamom, it feels like a warm hug in food form. This is one of those recipes that instantly takes me back to family celebrations, festivals, and time spent in the kitchen with loved ones. With just a few pantry staples, I can make a sweet that feels special without spending hours in the kitchen. I can switch up the filling, use flavored jaggery, or even shape it differently. It’s a flexible recipe that still tastes amazing every time.

Since it’s steamed, this sweet stays light and easy to digest. It’s perfect for festive occasions or as a gentle snack without the guilt of deep- frying.

Every ingredient is common and wholesome, yet they come together to make something that tastes special. No fancy items needed, just kitchen basics with great results.

This recipe brings the warmth of South Indian tradition with the ease of a homemade dessert. It carries nostalgic value while being easy enough for everyday cooking.

This finely ground rice flour makes a smooth, soft dough perfect for shaping traditional steamed sweets.

A natural sweetener with rich, earthy notes that adds depth and warmth to the filling.

These small pearls add a fun, chewy texture and help balance the softness of the rice dough.

: A fragrant spice that lifts the flavor of the sweet, giving it a comforting, traditional aroma.

Adds natural sweetness and texture to the filling, making it rich and satisfying with every bite.

1)Soak sago for 30 mins.

2)Take it in a sauce pan and cook till transparent and tender

3)Drain it.

4)take jaggery in a pan

5)Add little water

6)Bring it to a boil

7)Add cooked sago

8)Mix well and simmer for 2 mins

9)Add cardamom powder

10)Add in coconut

11)Add in rice flour

12)Mix well

13)Take small portion

14)Shape it into ball

15)time to steam

16)Place in a steamer

17)Steam for 10 mins

18)Enjoy

A traditional South Indian made with rice flour and sago pearls, this steamed dumpling is filled with coconut, offering a perfect balance of chewy and soft textures.

A savory version of the traditional kolukattai, this is made with rice flour, spiced with curry leaves, mustard seeds, and a touch of chili, making it a great snack or meal addition.

A popular Southeast Asian dessert made from sago pearls, this sweet dish is infused with coconut milk and sugar, creating a soft and chewy treat often served chilled.

A healthy twist on the classic kolukattai, this version uses pearl millet (kambu), offering a nutty flavor and a hearty, nutritious filling with jaggery and coconut.

This variation of kolukattai uses ripe bananas to sweeten the filling, paired with jaggery and coconut, resulting in a naturally sweet, moist, and delicious treat.

A savory kolukattai made from roasted rice dough, this dish is typically filled with a spiced mixture of ground nuts, making it a delicious snack or side dish.

Q: Can I use regular rice flour instead of idiyappam flour?

While idiyappam flour gives the best texture for kolukattai, you can substitute regular rice flour, but the texture may be slightly different. Idiyappam flour provides a softer, smoother dough.

Q: Can I replace jaggery with sugar?

Jaggery is an essential ingredient for authentic flavor, but if you don’t have it, you can use brown sugar as a substitute. The flavor will be slightly different, but it will still be sweet.

Q: Can I make Rice Sago Sweet Kolukattai in advance?

Yes, you can prepare the kolukattai and steam them in advance. Store them in an airtight container, and when you’re ready to serve, you can steam them again briefly to reheat.

Q: Is this recipe gluten-free?

Yes! Since it uses idiyappam flour (which is made from rice), this recipe is naturally gluten-free. It’s a great option for those with gluten sensitivities.

Q: How can I make this recipe vegan?

The current recipe is already vegan, as it does not use any dairy products. Just ensure that the jaggery you use is vegan-friendly (some may be processed with animal products).

Q: Can I freeze these kolukattai?

Yes, you can freeze the uncooked kolukattai. Simply shape them, arrange on a tray, freeze, and once firm, transfer to an airtight container. Steam them directly from frozen when you’re ready to serve.

Q: How long do these kolukattai last?

When stored properly in an airtight container, Rice Sago Sweet Kolukattai can last for about 2–3 days at room temperature. If you need to store them for longer, keep them in the fridge for up to a week.

Q: Can I add other fillings to the kolukattai?

Yes! While jaggery and coconut are traditional, you can add other fillings like crushed nuts, dried fruits, or even a bit of sesame seeds for added texture and flavor.

📖 Recipe Card

Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.