Jackfruit filling for ela ada and kozhukatta


ela ada and kozhukatta


  1. Finely chopped ripe jackfruit (varikka chakka) – 1.5 cups
  2. Jaggery – 1/2 cup
  3. Sugar – 2 level tbsps.
  4. Water – 2 tbsps.
  5. Grated coconut – 1 cup
  6. Powdered cardamom – 3/4 tsp.
  7. Cumin powder – a small pinch
  8. Ghee – 1 tsp.


  1. Mix together the grated jaggery, sugar and water in a wok. Cook till the mixture bubbles and thickens.
  2. Add the chopped jackfruit and mix till dry. Add the grated coconut and cook further for 1 more minute.
  3. Finally add ghee, cumin and cardamom powders and switch off heat. Let cool completely to room temperature.
  4. Use this as a filling for ela ada/kozhukatta.
This entry was posted in Breakfast / Dinner, Lakshmi Nair recipes, Steamed palaharams, Traditional Kerala dishes. Bookmark the permalink.

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