Uploaded March 2021 | Updated September 2026, 2 weeks ago
Wheat flour kolkattai. Today we will learn one of grandma’s classic South Indian dessert recipes normally made for festivals.
Wheat flour kolukattai
First, dry roast your cardamom to bring out its amazing aroma. Indian desserts usually use cardamom as a main aromatic. From North to South India, cardamom is the queen of spices.
Next, on a low flame, toast the wheat flour until it becomes light brown, with a nutty aroma. Also, add 2 tablespoons of ghee to lift up the flavour and fragrance of the flour. That looks ready.
Pound the cardamom to remove their pods. For this recipe, we want maximum cardamom flavour, so we will turn the inner black seeds into a powder.
Add the cardamom powder into the flour, add one cup of grated coconut. We are using young coconut for extra sweetness and juiciness. You can always use regular grated coconut, but young coconut is just extra delicious.
Add half to 3 quarter cups of brown sugar. And mix everything well. Remove any large lumps of coconut. If you want, you can add more sugar. Also, add in a pinch of salt. Mix all the dry ingredients well and then in goes one cup of water, little by little and mix it into a dough.
Knead the dough for 4 to 5 minutes and now, we can make our kolkattai. Lets watch grandma’s process.
Steam for 10 minutes.
Kolkattai tastes like a chewy melt in your mouth custard with a nutty coconut caramel flavour. And it leaves a mellow cardamom flavour and fragrance lingering in on your tongue for a while. It’s a treat to be served warm, or even cold. Kolkattai can last for up to one week if stored and chilled properly.
Wheat flour kolkattai. Today we will learn one of grandma’s classic South Indian dessert recipes normally made for festivals.
Wheat flour kolukattai
First, dry roast your cardamom to bring out its amazing aroma. Indian desserts usually use cardamom as a main aromatic. From North to South India, cardamom is the queen of spices.
Next, on a low flame, toast the wheat flour until it becomes light brown, with a nutty aroma. Also, add 2 tablespoons of ghee to lift up the flavour and fragrance of the flour. That looks ready.
Pound the cardamom to remove their pods. For this recipe, we want maximum cardamom flavour, so we will turn the inner black seeds into a powder.
Add the cardamom powder into the flour, add one cup of grated coconut. We are using young coconut for extra sweetness and juiciness. You can always use regular grated coconut, but young coconut is just extra delicious.
Add half to 3 quarter cups of brown sugar. And mix everything well. Remove any large lumps of coconut. If you want, you can add more sugar. Also, add in a pinch of salt. Mix all the dry ingredients well and then in goes one cup of water, little by little and mix it into a dough.
Knead the dough for 4 to 5 minutes and now, we can make our kolkattai. Lets watch grandma’s process.
Steam for 10 minutes.
Kolkattai tastes like a chewy melt in your mouth custard with a nutty coconut caramel flavour. And it leaves a mellow cardamom flavour and fragrance lingering in on your tongue for a while. It’s a treat to be served warm, or even cold. Kolkattai can last for up to one week if stored and chilled properly.
