This time of the year always comes with a lot of nostalgic childhood memories....the months of June, July and August. Well, these are the most awaited months for any child brought up in the middle east..... The time to break for the summer Holidays!!!!!! And that meant 2 long months of celebration in Kerala with all my cousins and relatives.
Well, usually July and August are the celebrated months....... And June was important for me because that was the time when my parents went on a rampant shopping spr
Imprimer cette page Recipe type:
OtherNumber of serving: 4Preparation time:
20 Minute(s)Cook time:
Jackfruit preserve - 1 cup
Rice powder - 1/2 cup ( you will not need the whole measured quantity)
Jaggery - as per need
Grated coconut - 1/2 cup
Ghee - 1 tbsp or less
Banana leaf/aluminium foil if you don't get banana leaves
Heat ghee in a nonstick pan, add jackfruit preserve in it and stir till it loosens up. This will take around 10-15 mins and is going to be some hard work as the preserve is quite firm and sticky.
Now add grated coconut and jaggery. Jaggery should be added as per the sweetness of the preserve. Mine was quite sweet so I just had to add around half a jaggery chunk. Some preserves wouldn't need any added jaggery and would be sweet all by itself.
Add rice powder into the hot jackfruit mixture 1 tbsp at a time, checking for the consistency. I added 2 tbsp of rice powder to get a smooth dough slightly loose than the consistency of chapati dough..
Take a banana leaf and cut into small rectangular pieces. Drop around quarter cup of the dough into the banana leaf, flatten it out using your finger and fold the leaf, covering the dough well.
Do this with all the dough.
Now place all the banana leaf parcels in a steamer or in an idli chembu and steam well for around 15-20 mins or until done.
Let the Adas cool slightly before serving. These savouries last for quite a long time on refrigeration.
Note: Jackfruit preserve or chakkavaratti is made by mixing together chopped and boiled jackfruit pieces, jaggery and lots of ghee in a heavy bottomed vessel and cooking by constant stirring until you get a dark brown, thick and sticky mixture that looks a lot similar to our halwa.
This is quite a bit of work and takes more than an hour of stirring :)