Jackfruit Elayappam

21st.Century.Chef's picture

Jan. 11, 2011


To make jackfruit preserve:
Ripe jackfruit 4 Kilogram , mashed in a mixer
Jaggery 1 Kilogram
Water 4 Cup (64 tbs)
Ghee 20 Gram
Cardamom powder 1 Teaspoon
For elayappam:
Jackfruit preserve 2 Cup (32 tbs)
Water 2 1/4 Cup (36 tbs)
Refined oil 2 Teaspoon
Salt To Taste
Fine rice flour 2 Cup (32 tbs)
Sugar 1/4 Cup (4 tbs)
Coconut 1 Cup (16 tbs) , grated
Banana leaves


To make Jackfruit preserve :

1. 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 ghee, a little at a time. Mix well, remove from fire and add cardamom powder.

For Elayappam :

1. Boil 2 cups water with oil and salt. Lower the flame and gradually stir in the flour.

2. Remove from fire, and knead well into a dough without any lumps. Divide the dough into eight portions.

3. Dissolve sugar in 1/4 cup water. Add grated coconut and cook over a low flame till the water is absorbed.

4. Remove from fire and add the jackfruit preserve. Mix well. Divide the mixture into 8 portions.

5. Clean and wipe dry banana leaves.

6. Spread a portion of the dough evenly on a leaf, with fingers. It should be spread thin.

7. 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.

8. Steam the elayappams for 30 minutes.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 2431Calories from Fat 158

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 341 mg14.21%

Total Carbohydrates 588 g196%

Dietary Fiber 21 g84%

Sugars 237 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet