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.
