Javvarisi Kozhukattai, a delicious kozhukattai made with tapioca pearls for outer dough and coconut jaggery stuffing for the inner fillings. It looks so cute because of the tapioca pearls which gives the translucent look for the outer covering and tastes chewy & absolutely delicious.

This Javvarisi Kozhukattai was really popular a couple of years ago and ever since i have been eyeing on this kozhukattai finally made this a couple of months ago and it became our favorite since especially the little one loves this kozhukattai a lot because of its chewy texture and he said it's like gummy bears :-)

It makes a great snack for the evenings. Also if you're looking for something unique to make for this vinayagar chaturthi then definitely give a try on this javvarisi kozhukattai.

Javvarisi| Sago| Tapioca pearls | Sabudhana

In the market there are two types of tapioca pearls available. First one is in white color and the other variety is like glass which is also known as nylon sago/javvarisi. For this Kozhukattai, you need white color tapioca pearls.

Don't try it with a nylon variety which will not work for this recipe. So make sure to get the white variety of tapioca pearls.

Shaping the Kozhukattai

As my javvarisi/sago is a little big, i pulse the javvarisi/sago a couple of times so that i'm able to make the ball shape out of it. If you're using the small variety, then once the javvarisi/sago is soaked and drained, try to make a ball shape out of it. If you can, then no need to pulse the javvarisi/sago.

Honestly , compared to the traditional outer dough, i find these sago outer dough is very forgiving and keeps the filling intact without any spilling because of its glutinous nature. But it takes patience to shape the modak for the initial one or two. Once you get the knack of it, it all will be done in minutes.

Coconut Filling

For today's recipe, i have used jaggery to sweeten the coconut. For the easier no cook version, you can simply mix coconut, sugar and cardamom powder and use it as filling.

I have tried both ways and my personal favorite is the jaggery version. Because first, it tastes better than the sugar version. Second, no cooked version of coconut filling is s little difficult to stuff the modak. It spills over all the place because nothing holds it together. So if you're trying for the first time, simply follow the recipe ditto.

Also for the filling, you can use fresh, frozen or desiccated coconut. It all works well for the recipe.

Finally, the sweetness of the filling is a little bit on the higher side because you can't make a thin layer of outer dough with this sago mixture and also you can't overfill the modak, so the extra sweetness is much needed for this kozhukattai to avoid the blandness

Now let's check out how to make these cute yet delicious javvarisi kozhukattai.

Javvarisi Kozhukattai

Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 6
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients

For Outer dough

Javvarisi / Sago / Tapioca pearls - 1/2 cup

Salt - 1/8 tsp

Water - as needed.

For filling

Coconut - 1/3 cup(heaped)

Jaggery - 1/3 cup

Water - 2 tbsp

Cardamom powder - 1/4 tsp

Procedure

Measure the javvari/sago and put it in a bowl and add water till it's immersed completely. Cover it with a lid and let it aside for 2 hrs. After 2 hrs, the javvarisi /sago would be big and soft.

Take a sago in between your fingers and press it, it should mash easily. That's the correct stage. Strain the javvarisi/sago to remove the excess water.

Put it in a mixie/blender jar and pulse for a couple of times and then transfer into a bowl and then add the salt.

Mix it with your hand and make equal sized 6 balls and keep it covered until use.

Now let's make the filling, in a sauce add the jaggery and water, heat it in the medium flame until the jaggery is completely melted.

Next add the coconut and cook till it becomes a thick mass. Finally add the cardamom powder and switch off the flame.

Now, let's make the kozhukattai/modak, take a ball of javvarisi/ sago and place it in your palm and make a small bowl like shape. Place a small amount of coconut filling in it and gently close it. Do the same for the remaining dough.

Bring the water to boil in a steamer/idli pot . Steam the Javvarisi kozhukattai in it for 15 mins in a low medium flame.

Delicious Javvarisi Kozhukattai/Sago Modak is ready.

Related: How to make Jackfruit Kozhukattai

Notes:

Make sure to use the white javvarisi, not the nylon variety.
For the mild sweetness, you can reduce the jaggery upto 1/4 cup.

Pages

Sunday, August 24, 2025