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Kumbilappam – a steamed Kerala delight made of jackfruit

Syamdev

Syamdev

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Kumbilappam or steamed jackfruit cone cakes are one thing that is guaranteed to tickle your nostalgia. Wrapped up in fragrant bay leaves, this sweet delight is great to have along with the evening tea.


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Ingredients
1 kg ripe jackfruit
250gm jaggery
8 to 10 cardamom
2 cups of roasted rice flour
2 tsp sugar
1 coconut
2 tbsp ghee
20 fresh bay leaves
150 ml water
Preparation
Wash the bay leaves and wipe them dry
Remove the seeds from the jackfruit arils
Chop the arils
Break the jaggery balls into smalls lumps
Crush the cardamom and separate the shells from the seeds
Add some crystallized sugar to the cardamom seeds and powder them
Now, grind the chopped jackfruit arils in a blender to fine pulp, set it aside
In a deep-bottomed pan, melt the jaggery and water together
Run it through a sieve
Add this jaggery water to the jackfruit pulp, mix well
Cook this mixture on low flame
Once it turns light brown, add ghee into it
When this mixture thickens, turn off the stove
Add the powdered cardamom-sugar mix
Add a small pinch of salt
Meanwhile, break the coconut
Of the two halves, grate one and keep the other for coconut shards
Add these shards and grated coconut to the jackfruit pulp mix
Mix well
Stir in the rice flour to this mixture
Mix well to make it into a thick paste
Fold the bay leaves into a cone shape
Fill these corn with the coconut pulp mix
Close the cone by wrapping and tucking in one of the leaf
Boil water in a steamer
Place the cones inside it
Steam them for 30 minutes or until a toothpick inserted into the centre of a cone comes out clean
It can be served hot or stored in a refrigerator for two days.

 
Its one of my favourite things to make n eat. The only ingredient difficult to find is the leaf itself - kumbil ela. If u use that it becomes kumbil appam or if u use banana leaf, its ada.
 
Pottikkallu


Pottikkalu, also known as Panasa Buttala Vantakam, Kottakka Buttalu, and Kottunga Buttalu in northern Andhra Pradesh, is a must-have dish. The leaves of the jackfruit tree are stitched into mini baskets, filled with Idli flour, and then steamed. The Idlis have a distinct flavour that foodies find irresistible. Eating Pottikkalu with Chutneys made of ginger or coconut is believed to help prevent diseases like diabetes, blood pressure, and cardiac problems.

images - 2024-05-06T101402.915.jpeg
 
Juliet_ said:
Its one of my favourite things to make n eat. The only ingredient difficult to find is the leaf itself - kumbil ela. If u use that it becomes kumbil appam or if u use banana leaf, its ada.
Click to expand...
It's great that you enjoy making and eating kumbilappam.Using kumbil ela makes it kumbilappam, while banana leaf turns it into ada. Finding those special leaves must add a unique touch to your cooking
 
Deepak Kiran said:
Pottikkallu


Pottikkalu, also known as Panasa Buttala Vantakam, Kottakka Buttalu, and Kottunga Buttalu in northern Andhra Pradesh, is a must-have dish. The leaves of the jackfruit tree are stitched into mini baskets, filled with Idli flour, and then steamed. The Idlis have a distinct flavour that foodies find irresistible. Eating Pottikkalu with Chutneys made of ginger or coconut is believed to help prevent diseases like diabetes, blood pressure, and cardiac problems.

View attachment 232885
Click to expand...
Thanks for sharing Pottikkalu sounds like a delicious dish. Eating Pottikkalu with ginger or coconut chutneys is believed to be good for preventing diseases like diabetes, high blood pressure, and heart problems.
 
Juliet_ said:
Its one of my favourite things to make n eat. The only ingredient difficult to find is the leaf itself - kumbil ela. If u use that it becomes kumbil appam or if u use banana leaf, its ada.
Click to expand...
Last time when we met, you didn’t make this snack. Definitely in next meet ?
 
Syamdev said:
Kumbilappam or steamed jackfruit cone cakes are one thing that is guaranteed to tickle your nostalgia. Wrapped up in fragrant bay leaves, this sweet delight is great to have along with the evening tea.


View attachment 232172

Ingredients
1 kg ripe jackfruit
250gm jaggery
8 to 10 cardamom
2 cups of roasted rice flour
2 tsp sugar
1 coconut
2 tbsp ghee
20 fresh bay leaves
150 ml water
Preparation
Wash the bay leaves and wipe them dry
Remove the seeds from the jackfruit arils
Chop the arils
Break the jaggery balls into smalls lumps
Crush the cardamom and separate the shells from the seeds
Add some crystallized sugar to the cardamom seeds and powder them
Now, grind the chopped jackfruit arils in a blender to fine pulp, set it aside
In a deep-bottomed pan, melt the jaggery and water together
Run it through a sieve
Add this jaggery water to the jackfruit pulp, mix well
Cook this mixture on low flame
Once it turns light brown, add ghee into it
When this mixture thickens, turn off the stove
Add the powdered cardamom-sugar mix
Add a small pinch of salt
Meanwhile, break the coconut
Of the two halves, grate one and keep the other for coconut shards
Add these shards and grated coconut to the jackfruit pulp mix
Mix well
Stir in the rice flour to this mixture
Mix well to make it into a thick paste
Fold the bay leaves into a cone shape
Fill these corn with the coconut pulp mix
Close the cone by wrapping and tucking in one of the leaf
Boil water in a steamer
Place the cones inside it
Steam them for 30 minutes or until a toothpick inserted into the centre of a cone comes out clean
It can be served hot or stored in a refrigerator for two days.

Click to expand...
Nice snack..
 
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