By Shreya Sarpal
April 15, 2026
Golden rice, jaggery, and coconut come together in this vishu katta recipe, a festive Kerala breakfast that feels nostalgic, lightly sweet, and deeply rooted in temple-style simplicity and seasonal celebrations.
1 cup raw rice ½ cup grated coconut ¼ cup grated jaggery 2½ cups water ¼ tsp salt
Wash the rice thoroughly and cook it with water and salt until soft and slightly mushy.
Add grated coconut and mix well, letting it cook for 2-3 minutes on low heat.
Stir in jaggery and continue mixing until it melts and blends evenly.
Cook till the mixture thickens and starts leaving the sides of the pan.
Transfer into small bowls, let it set slightly, and serve warm.