A traditional South African Indian sweet made from roasted rice flour, toasted coconut, and cardamom, hand-shaped into finger-pressed dumplings. A prayer-day classic passed down through generations.
Equipment
- Medium size pot
- Grinder or blender (for the rice flour)
- Airtight container (for storing)
Ingredients
- 2 cup (500ml) white rice (washed, dried, ground and toasted)
- 125g butter
- ¼ cup (62.5ml) sugar
- 1 cup (250ml) dessicated coconut
- 1 tbsp toasted sesame seeds
- ½ tsp ground elachi powder (cardamom)
- 2 tbsp finely chopped almonds
- 1 cup (250ml) milk
- 130g condensed milk
Instructions
- Wash the rice until the starch runs clear. Spread it out on a dish towel and leave to dry completely overnight.
- The next day, grind the rice into a flour. For a slight bite (which I personally prefer), don’t grind it all the way to a fine powder.Note: You can skip the above two steps and buy rice flour from the store instead, but I recommend doing it yourself as it’s fresher and tastes much better.
- The next day, dry roast the ground rice, coconut, and sesame seeds separately over low heat until fragrant. Allow each to cool completely.
- In a large bowl, rub the butter, sugar, and ground rice flour together with your fingers until the mixture resembles fine breadcrumbs. Then mix in the toasted coconut, toasted sesame seeds, chopped almonds, and ground elachi powder until well combined.
- Gradually add the milk, and cook on stovetop for about 10 minutes until the mixture thickens, absorbs the milk and you are able to mold it together.
- Take it off the stovetop and then add in your condensed milk. Right away while its warm, shape into kolikutter shapes by taking a spoonful in your hand and pressing down with your fingers.
- Leave the kolikutter to set for 4–8 hours, or ideally overnight, to harden fully and then enjoy!
Notes
- Wash the rice thoroughly and dry it fully overnight, this step affects how well it roasts and grinds the next day.
- Toast the ground rice, coconut, and sesame seeds separately and on low heat, they burn easily and turn bitter fast.
- Grind the rice but not fully fine for a slight bite in texture.