Beetroot Kozhukattai Recipe: Colourful & Coconut-Filled Sweet

What if your favourite kozhukattai could get a beautiful natural pink colour and a delicious twist without making the recipe complicated? Beetroot Kozhukattai brings together soft beetroot-infused rice flour dough and a simple coconut-sugar filling to create a colourful steamed sweet that's as inviting to look at as it is to eat.

The beetroot gives the outer covering its vibrant colour, while the sweet coconut filling adds a familiar flavour that pairs beautifully with the soft rice flour layer. Made with Anil Kozhukattai Flour, this recipe is simple to prepare and easy to shape by hand.

Whether you're looking for a festive sweet, a special homemade treat or simply a new way to enjoy kozhukattai, this recipe is worth trying.

So, let's turn a few simple ingredients into these soft, colourful and delicious Beetroot Kozhukattai. 

Beetroot Kozhukattai at a Glance 

Ingredients Required

For the Beetroot Outer Layer 

For the Coconut Filling

How to Prepare Beetroot Kozhukattai 

Step 1: Boil and Prepare the Beetroot 

Wash and peel the beetroot. Cut it into small pieces and cook it in water until it becomes soft.

Once cooked, allow the beetroot to cool slightly. Mash or blend the cooked beetroot into a smooth mixture.

The beetroot mixture will give the kozhukattai dough its natural pink colour.

Step 2: Prepare the Beetroot Kozhukattai Dough 

Take Anil Kozhukattai Flour in a wide bowl.

Add the prepared beetroot mixture gradually and mix well. Continue combining the ingredients until the flour comes together and forms a soft dough.

Knead the dough gently until it becomes smooth, soft and easy to shape.

If needed, adjust the consistency with a little water. The dough should be soft enough to flatten by hand without cracking. 

Step 3: Prepare the Coconut Filling 

Take fresh grated coconut in a pan or bowl and add sugar.

Mix the coconut and sugar together and cook until the mixture combines well and becomes slightly moist.

Add cardamom powder and mix well.

Once the filling comes together, remove it from the heat and allow it to cool slightly.

The filling should be moist enough to hold its shape but not watery. 

Step 4: Prepare the Filling Portions 

Take small portions of the prepared coconut filling and shape them into small balls.

Keep these filling portions ready before shaping the kozhukattai.

This makes the filling process easier and helps maintain a consistent size. 

Step 5: Flatten the Beetroot Dough 

Take a small portion of the beetroot dough and roll it gently between your palms.

Flatten it with your fingers to form a small round disc.

Make sure the dough is not too thin, as it needs to hold the filling without breaking. 

Step 6: Add the Coconut Filling 

Place one portion of the coconut-sugar filling in the centre of the flattened beetroot dough.

Do not add too much filling, as excess filling can make it difficult to seal the kozhukattai.

Leave enough space around the edges to close the dough properly. 

Step 7: Seal and Shape the Kozhukattai 

Bring the edges of the dough together around the filling and seal it gently.

Shape the kozhukattai with your hands into a smooth, rounded form.

Repeat the process with the remaining dough and filling. 

Step 8: Steam the Beetroot Kozhukattai 

Place the shaped kozhukattai on a banana leaf arranged inside a steaming plate. 

Keep a little space between each kozhukattai so they do not stick together while steaming.

Place the plate inside a steamer and steam until the outer layer is completely cooked and soft. 

Step 9: Cool and Serve 

Once cooked, carefully remove the kozhukattai and allow them to cool slightly before serving. 

Tips for Making Perfect Beetroot Kozhukattai 

● Keep the beetroot dough soft and pliable so it is easy to flatten and shape.
● Cook the beetroot until it becomes soft before preparing the dough.
● Add the beetroot mixture gradually to the flour to control the dough consistency.
● Avoid making the outer covering too thin, as it may break while adding the filling.
● Prepare small, evenly sized portions of the coconut filling.
● Avoid adding too much filling to each kozhukattai.
● Seal the edges properly so the filling stays inside while steaming.
● Shape the kozhukattai gently without pressing too hard.
● Use a banana leaf while steaming to help arrange the kozhukattai neatly.
● Steam until the outer layer is fully cooked and soft. 

Common Problems When Making Beetroot Kozhukattai 

Why is my beetroot dough cracking?

The dough may crack if it is too dry. Add the beetroot mixture or water gradually and knead until the dough becomes soft and pliable.

Why is the filling coming out?

This can happen if too much filling is added or the dough is not sealed properly. Use a moderate amount of filling and close the edges completely.

Why is my outer layer too thick?

 Using too much dough can make the outer covering thick. Take a small portion of dough and flatten it evenly before adding the filling.

Why is the kozhukattai breaking while shaping?

The dough may not have enough moisture or may not have been kneaded sufficiently. Make sure the dough is soft and smooth before shaping.

Why is the coconut filling too loose?

The filling may contain excess moisture. Cook the coconut and sugar mixture until it comes together and becomes easier to handle before filling the dough

How to Store Beetroot Kozhukattai 

Beetroot Kozhukattai is best enjoyed fresh while the outer covering is soft.

If you have leftovers, allow them to cool completely and store them in an airtight container in the refrigerator.

When serving later, gently reheat them by steaming for a few minutes until the outer layer becomes soft again. 

Watch How to Make Beetroot Kozhukattai 

Want to see how this colourful kozhukattai is prepared?

Watch the complete Beetroot Kozhukattai recipe video to see the beetroot preparation, dough-making process, coconut filling, hand-shaping and steaming method. 

Watch the Complete Beetroot Kozhukattai Recipe Video on Instagram 

Why You'll Love This Beetroot Kozhukattai 

● Naturally colourful: Beetroot gives the outer layer an attractive pink colour.
● Soft texture: The rice flour covering becomes soft after steaming.
● Simple filling: Coconut and sugar create an easy traditional-style sweet filling.
● Steamed, not fried: The kozhukattai is cooked by steaming.
● Easy to shape: The dough can be flattened and shaped by hand without a mould.
● Made with Anil Kozhukattai Flour: The ready flour makes preparing the outer layer convenient. 

Make Your Next Kozhukattai Colourful 

Soft, sweet and naturally colourful, Beetroot Kozhukattai is a delicious variation that brings a fresh look to a traditional favourite.

Prepare the beetroot dough, fill it with the coconut-sugar mixture, shape each kozhukattai and steam until soft. Serve them warm and enjoy the combination of the colourful outer layer and sweet coconut filling. 

Try this Beetroot Kozhukattai recipe today and bring a little more colour to your homemade treats! 

Ready to make your own Beetroot Kozhukattai? 

Get Anil Kozhukattai Flour and make the soft outer covering with ease. Try this colourful recipe at home and explore more creative kozhukattai recipes from Anil Foods. 

Button: Shop Anil Kozhukattai Flour 

More Kozhukattai Recipes 

● Paal Kozhukattai
● Pachai Payiru Kozhukattai
● Sweet Kozhukattai
● Thai Kari Kozhukattai
● Jackfruit Kozhukattai
● Panai Olai Kozhukattai
● Ragi Kozhukattai
● Kaara Kozhukattai
● Choco Lava Kozhukattai
● Biscoff Kozhukattai