To make jackfruit preserve
- 4 kg ripe jackfruit, mashed in a mixer
- 1 kg jaggery
- 4 cups water
- 20 gms ghee
- 1 tsp cardamom powder
Method
Dissolve jaggery in water. Strain into a heavy bottomed vessel and cook over a low flame to make into a thick syrup. Add the mashed jackfruit into the jaggery syrup. Stir well. As it thickens, keep adding gee, a little at a time. Mix well, remove from fire and add cardamom powder.
For Elayappam
- 2 cups jackfruit preserve
- 21/4 cups water
- 2 tsp refined vegetable oil
- Salt to taste
- 2 cups fine rice flour
- 1/4 cup sugar
- 1 cup coconut, grated
- Banana leaves cut into 10cm x 10cm sections
Method
- Boil 2 cups water with oil and salt. Lower the flame and gradually stir in the flour.
- Remove from fire, and knead well into a dough without any lumps. Divide the dough into eight portions.
- Dissolve sugar in 1/4 cup water. Add grated coconut and cook over a low flame till the water is absorbed.
- Remove from fire and add the jackfruit preserve. Mix well. Divide the mixture into 8 portions.
- Clean and wipe dry banana leaves.
- Spread a portion of the dough evenly on a leaf, with fingers. It should be spread thin.
- Spread a portion of the jackfruit preserve evenly over one half of the dough. Fold over the other half. Press and seal the sides.
- Repeat till the dough and filling are used up.
- Steam the elayappams for 30 minutes.
