Vishu Katta: Know About This Preparation From Kerala
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As the essence of Vishu is rooted in agricultural harvest and offering the bounties of nature in traditional rituals, the idea of the vishu katta isn’t far from this sentiment. What is, in essence, a popularly enjoyed rice cake in regions of Central Kerala, like Thrissur – is locally cultivated rice cooked with coconut milk and set in banana leaves until it resembles a sheet cake. Considered to be an integral celebration day breakfast, the katta is served with a jaggery syrup that is further enhanced with ginger powder and cardamom.

Traditional methods of preparing the katta involve the use of raw rice – also known as unakkalari – which is essentially grains that have their bran intact and unpolished. Known for its high nutritional value and disease prevention properties, this variety of rice is cultivated largely in the Wayanad and Kuttanad regions within the state. The unakkalari is also used widely across a variety of other sweet preparations within Kerala cuisine, due to its nutty flavour and aroma that enhance the overall taste of a dish.

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Ingredients [For Katta]

  • 1 cup raw rice, rinsed
  • 1 cup coconut milk
  • 1 teaspoon cumin seeds
  • 1 teaspoon ghee
  • 1 pinch salt

Ingredients [For Syrup]

  • ½ cup jaggery, crushed
  • 1 cup water
  • 1 teaspoon dry ginger powder
  • 1 teaspoon cardamom powder


  • Add the ghee to a pan and temper the cumin seeds before adding in the rice and toasting it for a couple of minutes.
  • Pour in the coconut milk and season with salt, before allowing the rice to simmer and soak up the liquid.
  • If your rice is still under-cooked add a little bit of water and cook further, until you get a thick and creamy consistency.
  • Once done, line a baking tray with banana leaf and transfer the mixture into the container to refrigerate for a couple of hours.
  • Cut into squares and place on a serving platter while you combine the jaggery and water in a separate saucepan.
  • Once the jaggery has dissolved and combined, continue to simmer it until it thickens into a glossy syrup that you can then flavour with dry ginger and cardamom.
  • To serve the katta, place a few pieces on a plate and pour a generous amount of the syrup on top before enjoying.