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Sunday, July 7, 2013,10:30 PM by
D.Sumithra

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KUMBILAPPAM

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Blend the jackfruit bulbs in a blender to make a smooth paste.
  • Add the jaggery to 1/4 glass of water and boil the same till the jaggery gets dissolved. Filter it to remove the impurities.
  • Add jackfruit paste, cardamom powder, grated coconut , salt and rice powder to the jaggery and mix well to make a soft dough.
  • Clean the leaves and make it into a cone shaped mould and pin it with a coconut stick.
  • Add one tablespoon of dough into the mould and close the cone using the remaining part of the leaf.
  • Steam in a steamer for 40 minutes.
  • Prick an appam with a toothpick and if the stick comes out clearly without the batter, then the Kumbilappam is ready.

INGREDIENTS

  • 200 grams ripe Jackfruit bulbs, de-seeded
  • 150 grams Jaggery, crushed
  • 200 grams Rice Powder
  • Salt to taste
  • ¼ teaspoon of cardamom powder
  • 100 grams freshly grated coconut
  • 15 Vazhana ila (Bay leaves)

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