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Vishu katta

Raw rice cooked in coconut milk and served with jaggery syrup
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Main Course
Cuisine: Kerala cuisine
Servings: 5 servings
Author: Jinoo Jayakrishnan
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  • 1/2 cup raw rice
  • 1/8-1/4 cup jaggery
  • 1 large coconut
  • 1 tsp cumin seeds
  • 1 tbsp ghee for greasing the mould
  • 1/8 tsp cardamom powder
  • 1/8 tsp dry ginger powder


Raw rice and jaggery preparation:

  • Soak the raw rice in water for 30 min - 1 hour
  • Soak the jaggery in warm water until it dissolves.

Steps to extract coconut milk:

  • Grate 1 large coconut
  • without adding any water, Blend the grated coconut and extract the coconut milk out of it which is our "onnampaal" or the first extract = 1/2 cup
  • Add 1 cup of warm water and blend it again. Extract milk out of it now to get the "rendampaal" or the second extract
  • Again add 1 cup of water and blend it. Extract now to get the "Moonampaal" or the third extract

Cooking the rice in coconut milk:

  • Filter the soaked rice, discard the water and put it in the vessel on the stove along with the third and second extract. Mix well.
  • Let it cook on medium flame until all the coconut milk is absorbed.
  • Now, pour in the first extract, cumin seeds, and salt. let it cook in medium flame until rice is done.
  • Stir until thick and it should leave the sides of pan while stirring.

Setting it:

  • Pour it over the greased pan/ pan lined with banana leaf, sprinkle cumin seeds on top and shape it to a smooth top surface.
  • Let it cool down completely to become intact. cut it down to pieces you desire and pour the jaggery syrup on top.

Jaggery syrup recipe:

  • Soak the jaggery in warm water until it dissolves.
  • Filter to remove impurities and heat it until it thickens.
  • Add powdered cardamom, dry ginger and mix well.
  • cook until thick and serve it along with Katta pieces