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Jackfruit Ela ada
A steamed rice flour dumpling filled with jackfruit, coconut, and jaggery—wrapped in banana leaf and full of aroma.

Ingredients
For the Filling
10–15 ripe jackfruit pieces (coarsely ground)
½ cup jaggery (adjust to taste)
1 cup grated coconut
¼ tsp cardamom powder
2 tbsp water (for melting jaggery)

For the Dough
1 cup rice flour
2 cups water
1 tbsp ghee
A pinch of salt

🍯 Method
Prepare the Filling
In a pan, melt jaggery with 2 tbsp of water. Strain to remove impurities.
Add the ground jackfruit and cook for a minute.
Add grated coconut and cardamom powder.
Mix well and cook until the mixture becomes dry. Set aside to cool.

Prepare the Dough
Boil 2 cups of water with a pinch of salt.
Add rice flour and mix quickly to avoid lumps.
Cover and rest for a few minutes.
Once warm, knead with 1 tbsp ghee until smooth.

Assemble the Elayada
Take a small ball of dough and spread it on a banana leaf.
(Tip: Wet your hands to prevent sticking)
Place a spoonful of the filling in the center.
Fold the leaf over and seal the edges by pressing gently.

Steam
Arrange the parcels in a steamer.
Steam for 15 minutes.
Cool for a few minutes before serving.