Chakka Appam Recipe

• 450gms (16 oz) Jackfruit bulbs (riped)
• 450gms (16 oz) Jaggery (dark, grated)
• 2 cups (16 oz) Rice Flour (Rice Powder)
• 4-5 Cardamom (Elaichi) (seeds removed and crushed)
• 2-3 tbsp Coconut (pieces finely chopped)
• Malabar or Banana Leaves (for wrapping)

• Chop the jackfruit into thin slices and pressure cook with 1/2 cup water till it becomes soft.
• Remove and mash the pulp well.
• Melt the jaggery in a heavy bottomed pan.
• Stir the mashed jackfruit and cook on a medium heat for about 15 minutes.
• Keep on stirring till the mixture becomes thick and appear like a jam.
• Cool the mixture.
• When cooled enough mix in the rice flour, adding just enough to form soft dough.
• Mix in the coconut and crushed cardamom.
• Place small amounts on each leaf and wrap well, sealing all the edges, use a toothpick if necessary especially if using the malabar leaves.
• Steam for about 15-20 minutes.