Hey Folks,
Chakkayappam or Kumbilappam is a traditional delicacy of Kerala. It is a sweet snack filled with the richness of Jackfruit, Jaggery, and Coconut. The aroma of chakkayappam steamed and cooked out in edanayila is mouthwatering. Chakkayappam can be made in two different ways. Either we can use the raw jackfruit pulp or we can use chakkavarattiyathu. I am sharing the recipe from my grandmother who makes this yummy chakkayappam for us. So, let's start making the sweet jackfruit dumblings or Chakkayappam.
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| Chakkayappam - The Perfect Cook Book |
INGREDIENTS:
- Jackfruit Pulp - 2 cups
- Melted Jaggery - 1 1/2 cup
- Crushed Cumin Seeds - 1 tsp
- Crushed Cardamom - 1 tsp
- Grated coconut - 1 cup
- Diced coconut - 1/4 cup
- Ghee - 1 cup
- Semolina Powder - 1 cup
- Water - as needed
- Indian Bay Leaf (Edanayila) - as required
PREPARATION:
First, we have to boil the jackfruit pulp or chakkapazham. For this to a pressure cooker, add chopped jackfruit pulp, crushed cumin seeds, and water for the pulp to cook well.
Next is to prepare Melted Jaggery or Sharkkarapaani. For this to a pan add the scrapped jaggery and water to completely immerse it. Heat and boil it up into a slightly thick consistency. When you take a drop between your fingers it should not form a string.
Strain the melted jaggery and keep it aside.
Now for an extra crunch for the chakkayappam let's fry some thengakothu. Chop the coconut into small diced pieces and fry them in ghee in cheenachatty until golden brown in color and reserve it.
Now to a bowl add the semolina powder and add some water to make the powder wet and keep it aside. You can also substitute semolina powder with rice flour as your preference. Keeping this wet will prevent it from absorbing extra moisture from the pulp mix.
The next step is to make Chakkavarattiyathu. Now take a hard-bottomed pan or Uruli. Now add the melted jaggery to the uruli and let it boil. Once it starts to bubble, add the cooked jackfruit pulp to it. Use a long chattukam and mix the jaggery and pulp for about 20 minutes. Keep a distance, the mix may splatter out.
You need to continuously mix this until the moisture is absorbed and the mix turns to a dark brown in color. Add ghee in intervals while mixing so that the mix doesn't get sticky. You can store this chakkavarattiyathu in the freezer for about a year.
Now add crushed cardamom to it and mix well. Now add the wet semolina powder and grated coconut to it and mix well. Don't forget to add the fried coconuts too. Take it off the heat. The mixture should be in a thick paste consistency.
The size of the chakkayappam differs based on the size of the edanayila. Make the edanayila to the shape of a cone or a "kumbil". This gives it another name Kumbilappam. Fill in the mix and cover with the top of the edanayila, place the tip of the ela into the mix. Place it inside a steamer and steam for about 10 to 15 minutes and it's ready. If you don't have an edanayila, you can use vazhayila.
Everyone do try out this recipe and give your loved ones some yummy and healthy Chakkayappam.
Hope you all loved it. Comment for more recipes from The Perfect Cook Book.
See you all in my next cooking blog!
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| Kumbilappam - The Perfect Cook Book |
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