Ripe chakka (Jackfruit) - 2 cups (deseeded and chopped into small chunks)
Rice flour - 2 cups
Grated coconut - 1/2 cup
Elaichi (Cardamom) - 3-4 nos (pounded well)
Sugar - 1/4 cup
Pressure cook the jackfruit bits without water for about 2 whistles. Cool.
Place all the ingredients including the cooked jackfruit in a large bowl and knead into dough(similar to the consistency of chappathi dough).
Cut out square sheets from good quality butter paper and shape them into medium sized cones. Place a fair amount of dough into the cone and seal the ends with a tooth pick. Steam cook for about 10 - 15 minutes. To check if the kumbilappam is ready, open one and prick a tooth pick into it. If the toothpick comes out clean your appam is ready to serve.
PS: Traditionally the kumbils (the cones in which the appam is cooked) is fashioned out of fresh bay leaves. If you have access to fresh bay leaves use them instead of the butter paper for a more delicious flavour.
3 weeks ago
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