|Serves||Preparation Time||Cooking Time|
- 1 cup rice flour, roasted
- 1 cup ripe jackfruit, finely chopped
- 1/2 cup jaggery
- 1/2 cup coconut, grated
- 1/4 tsp cumin powder
- 1/4 tsp cardamom powder
- 10 – 12 bay leaves
- Water as required
- Salt to taste
Melt jaggery in 1/2 cup water.
Combine jaggery, jackfruit pieces, grated coconut, cumin powder, cardamom powder and rice flour in a vessel. Combine well to form a smooth dough.
Take each bay leaf and make cone out of it. Add a small portion of dough depending on the size of the leaf. Bend the upper edge of the leaf to close the cone. Repeat this procedure with remaining dough and leaves.
Place a steamer with enough water on medium flame. Steam these cones for 30 – 35 minutes. Serve these hot kumbilappams with tea.
|Calories||128 K cal|