Here I come with another jackfruit recipe. These indulgences are limited to 2-3 months only in a year, so no weight loss, no diets and no low carbs, only sheer pleasure and sinful indulgence. This year has been an awesome year with some wonderful produce. My close ones know my craze for jack fruit and its subsidiaries and the delicacies made out of it. Blogging is a cherry on top of icing. I must thank all my friends and close ones who helps me a lot for this venture. They keep in mind to get me food stuffs, accessories, props and the like for making my blogging really special.
Kerala is famous for its jack fruit dishes and snacks. Jack fruit chips, jack fruit halwa, jack fruit kheer and many other curries. For me anything is fine as long as it is jack fruit. Now this fruit is in the picture for being a healthy fruit as well as trendy dishes. You can find pulled jack fruit dishes, jackfruit tacos, jack fruit salad, burgers, sliders and much more. So stay tuned to see more interesting dishes coming out with jack fruit.
Rice and and its different versions are part of Indian culture especially South part. Ada or the steamed rice parcels is a customary dish of Kerala which can be seen in other South Indian states too now. These are rice parcels which are made out of rice flour, water and salt basically with some variations like adding coconut and then a sweet or savory filling is done and steamed. These ada’s are made in banana leaves or cinnamon leaves which imparts a special addictive aroma and flavor.
Todays dish is a variation of the basic Ada. Pureed jack fruit, sautéed with molasses and jaggery which is similar to halwa/ preserve will be stored in almost all houses in our region so that this can be used through out the year to make various sweets. The recipe for preparing this is in my channel https://www.youtube.com/watch?v=2ZNAwsmVv44).
So while the rice Ada is made completely with rice flour, in this ada the quantity of rice flour is less and we add the prepared jackfruit preserve more. I made a filling of grated coconut, jaggery/molasses, cardamom, dry ginger powder and ghee which enhances the flavor more. This is a tradition in our family, how to make food more rich and appealing and inviting as we are obsessed with food. Please be careful not add too much rice flour as the ada can be hard and will not taste good. Add it just for binding and easy to spread it with your hands otherwise the taste of rice flour will over power the taste of jack fruit.
Edana ila or leaf which is called Malabathrum is used to make this ada. This leaf belongs to cinnamon clan and imparts a beautiful smell which gets infused with the ada thus making it very novel. I always wonder how people found out these interesting ways of cooking. Don’t worry, if you don’t have these, you can use banana leaves or even aluminum foil to make these minus the flavor and aroma of of the Edana ila. If you have in stock the jack fruit preserve, this is one of the easiest snack to make and fulfilling too.
In a large mixing bowl, add the preserve and hot water. Keep for 10 minutes.
Mash it into a pulp. Add the rice flour and mix into a dough and rest for further 10 minutes. Add one cup rice flour first and further by checking the consistency. It might vary according the texture and moisture content of the preserve.
Heat a pan. Add the grated coconut and ghee. Mix for a couple of minutes and add the jaggery concentrate. Saute for few minutes. Add the powders and combine. allow to cool down.
Wash the leaves and dry it. Spread the flour jackfruit mixture very thin as shown in the picture. Place a spoonful of filling and fold it from one end.
Press it with our palm and level it.
Place in a steamer and steam for 15 minutes.
Enjoy with Tea.