Biscoff Kozhukattai Recipe: Biscoff & Peanut Filled Sweet

Love Biscoff biscuits and traditional Indian sweets? Try this Biscoff Kozhukattai recipe, a modern twist on the classic steamed sweet.

This recipe combines a soft rice flour covering with a rich filling made with Biscoff biscuits, roasted peanuts, cardamom, Milkmaid and brown sugar. The result is a delicious combination of Biscoff flavour, nuttiness and sweetness in every bite.

Using Anil Kozhukattai Flour makes preparing the outer covering convenient. Prepare the dough, fill it with the Biscoff mixture, shape it in a kozhukattai mould and steam until cooked.

Let's see how to make this Biscoff-filled kozhukattai at home. 

Biscoff Kozhukattai at a Glance 

Ingredients Required 

For the Biscoff Filling 

Note: Adjust the Milkmaid slightly depending on the consistency of the filling.

For the Kozhukattai Outer Layer 

How to Prepare Biscoff Kozhukattai 

Step 1: Prepare the Biscoff Peanut Filling 

Add the Biscoff biscuits, roasted peanuts and cardamom to a mixer jar. Grind them together until you get a coarse mixture.

Transfer the mixture to a bowl. Add Milkmaid and brown sugar and mix thoroughly until the ingredients come together to form a thick filling that is easy to shape.

Keep the Biscoff filling aside while you prepare the dough.

Step 2: Prepare the Kozhukattai Dough 

Take Anil Kozhukattai Flour in a bowl. Add ghee and salt. Mix well.

Gradually add hot water to the flour while mixing continuously until the flour absorbs the water and forms a soft dough.  

Allow the mixture to cool slightly until it is comfortable to handle, then knead until smooth. 

Step 3: Grease the Kozhukattai Mould  

Take a clean kozhukattai mould and lightly grease the inside with oil or ghee. This helps prevent the dough from sticking and makes it easier to remove the shaped kozhukattai. 

Step 4: Shape the Outer Layer 

Take a small portion of the dough and place it inside the greased kozhukattai mould.

 Press the dough gently along the sides of the mould to create an even outer layer. Leave enough space in the centre for the Biscoff filling.

Make sure the covering is not too thick, as this can affect the balance between the filling and outer layer. 

Step 5: Add the Biscoff Filling 

Take a small portion of the prepared Biscoff filling and place it in the centre of the dough.

Avoid adding too much filling. Leave enough space to cover it completely with the remaining dough. 

Step 6: Shape the Kozhukattai 

Cover the Biscoff filling completely with the dough. Close the mould gently and press it to create a neat, decorative shape.

Carefully open the mould and remove the shaped kozhukattai. Repeat the process with the remaining dough and filling. 

Step 7: Steam the Kozhukattai 

Arrange the shaped kozhukattai on a steaming plate, leaving a little space between each one.

Place the plate inside a steamer and steam until the rice flour covering is completely cooked.

The outer layer should look cooked and feel soft while holding its shape. 

Step 8: Cool and Serve 

Once cooked, carefully remove the kozhukattai from the steamer and allow them to cool slightly.

Your Biscoff Kozhukattai is now ready to serve. Enjoy the soft rice flour covering with the rich Biscoff and peanut filling. 

Tips for Making Perfect Biscoff Kozhukattai 

● Keep the dough soft and pliable so it spreads easily inside the mould.
● Add hot water gradually while preparing the dough.
● Avoid making the outer covering too thick.
● Grind the Biscoff biscuits and peanuts until you get a manageable mixture.
● Mix the Milkmaid and brown sugar thoroughly with the Biscoff mixture.
● Avoid overfilling the mould.
● Make sure the filling is completely enclosed before steaming.
● Lightly grease the mould to make the shaped kozhukattai easier to remove.
● Press the dough evenly inside the mould for a neat and consistent shape.
● Steam until the outer covering is fully cooked. 

Common Problems When Making Kozhukattai 

Why is my dough cracking?
If the dough is too dry, it can crack while being spread inside the mould. Add hot water gradually and knead until the dough becomes soft and pliable.

Why is the filling coming out?
This usually happens when the kozhukattai is overfilled or the filling is not completely covered. Use a moderate amount of filling and seal it properly with the dough.

Why is the outer layer too thick?
Using too much dough can result in a thick covering. Spread a small portion of dough evenly along the sides of the mould.

Why is the kozhukattai sticking to the mould?
Lightly grease the inside of the mould before adding the dough. Remove the shaped kozhukattai gently after moulding. 

How to Store Biscoff Kozhukattai 

Biscoff 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, reheat them gently by steaming for a few minutes until the outer layer becomes soft again. Avoid overheating, as this can make the rice flour covering firm or chewy. 

Watch How to Make Biscoff Kozhukattai  

Want to see the recipe being prepared? Watch the video to follow the Biscoff filling preparation, dough preparation, moulding and steaming process step by step. 

Watch the Complete Biscoff Kozhukattai Recipe Video 

Why You'll Love This Biscoff Kozhukattai

● Modern twist: Biscoff gives traditional kozhukattai a different flavour.
● Nutty filling: Roasted peanuts add texture and richness.
● Easy to shape: A kozhukattai mould helps create consistent shapes.
● Steamed, not fried: The kozhukattai is cooked by steaming.
● Simple ingredients: The filling uses easily available ingredients. 

Try This Biscoff Kozhukattai Recipe  

Ready to try something different? Prepare the Biscoff and peanut filling, make the soft rice flour dough and shape the kozhukattai using a mould. Serve them warm for a delicious homemade sweet. .

Using Anil Kozhukattai Flour makes the outer covering convenient to prepare. Once the dough and filling are ready, simply shape the kozhukattai and steam until cooked.

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