Ingredients
- Macaranga leaves: 8 to 10 nos.
- Jackfruit: 1 nos.
- Jaggery: 150g
- grated coconut: 100g
- Rice flour : 250 g
- Salt: 1 tsp.
- Cardamom powder: 1/2 tsp.
- Oil: 2 tsp.
Method
- Today we’re going to make jackfruit ada or chakka ada.
- For that first week, we need to collect macaranga leaves.
- Clean it and keep it aside.
- Then cut a whole jackfruit, separate the ripe jackfruit from its other parts, cut it into small pieces, and keep it aside on a plate.
- Grate jaggery on a plate.
- Then heat a pan and add grated jaggery to it.
- Add water, boil it, and make jaggery syrup.
- Drain it and keep it aside.
- Then grate coconut and keep it aside.
- Then make the jackfruit into a paste in a grinding stone and keep it aside.
- Now add rice flour to a bowl and add the pieces of ripe jackfruit to it along with the jackfruit paste we made.
- Then add grated coconut, salt, and cardamom powder.
- Then add the jaggery syrup to it, mix it well with your hands, and make a dough out of it.
- Then spread some oil on the macaranga leaves and keep it aside.
- Then keep the steaming pot on the stove.
- By that time, take a small portion of the dough we made and place it in the macaranga leaf, spread it with your hands, and then fold the leaf from all sides.
- Then open the steaming pot and keep all the macaranga leaves inside the pot.
- Close it and steam for 15 to 20 minutes.
- Then remove from the fire.
- Jackfruit ada is ready.
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