Department of Cultural Affairs, Government of Kerala

Kerala Culture

Vishu Katta


Raw rice – 1 cup
Coconut milk – 6 cups
Sugar – 1 cup
Ghee – 1 ½ tsp
Cumin seeds – ½ tsp

Method of Preparation:

In a pan, add ghee and spread it across the face of the pan. In a thick bottomed pan, add 2 cups of coconut milk and keep it on the flame. Add sugar and mix well. To this add rice powder (powder the rice), cumin seeds and mix well. Sauté the mixture until it is half cooked. Now add the remaining coconut milk and cook again. Keep stirring. Pour it into the ghee rubbed pan and let it cool. Cut into desired shapes. Garnish with cashew nuts (optional).


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