Jackfruit Unniappam/jaggery balls

Jackfruit Unniappam/Jaggery balls

Purely my MIL recipe and is usually different from what I have learnt from my mom. She never uses our unniappam maker, her hands and a big kadai is enough. I do got training from her after my overseas tenure… but that works only for this particular dough J

Creativity in unniappam varieties…either with banana or jackfruit … she has a real talent especially the unniappam balls won’t get horns and tails J and get exact sphere shape.

Unniappam a traditional popular recipe which is made for each and every customary, religious function has a nice aroma, perfect taste... superb! I missed these sweet balls during my pregnancy period ummmm LL

Ingredients:

Raw rice powder – ½ cup

Maida – ½ cup

Wheat powder – ¼ cup

Jackfruit – 1 cup (de-seeded, chopped and grinded)

Jaggery – 2 -3 balls

Cardamom powder – 2 tsp

Coconut cubes – 1 tbsp

Baking soda – ¼ tsp

Ghee – 1 tbsp

For frying:

Coconut oil – ½ litre

Ghee – 2 tbsp

Method:

De-seed ripe jackfruit (How to cut jackfruit: http://achuscook.blogspot.in/2014/06/jackfruit-chipschakka-vattal.html ). Jackfruit has two varieties: if its varikka chakka then you can chop it with knife, or if its koozhan chakka then no need to chop – jus grind it.

Grind it in a mixer to form a paste and keep aside. Melt jaggery with water (¼ glass of water will be enough) and transfer to another bowl. Use a strainer to sieve it.

Take the first three ingredients in a vessel – add the grinded jackfruit paste, the melted jaggery and rest of the ingredients to it. Keep aside for 3-4 hours to ferment it. Check the consistency – dough should be thick for your hands (not too thick and watery).

Heat oil in an appa kara (special vessel to cook unniappams)/kadai/cheenachutty – allow it to boil - take a small amount of dough and put in the hot oil. 

Once cooked the sides will get dark brown color and rotate in the oil. Use a ladle to cook the other side. 

Transfer to another bowl with paper towel and repeat the process to make rest of the unniappams. Enjoy having sweet hot balls!

Sweet Note: 
1. Can use rice flour alone gives another aroma which is commonly used for festive days.
2. To make soft unniappams with palayamkodan bananas instead of jackfruit add 5-6 medium size bananas for 1/2 kg rice flour. For manual knowledge use your hand to mix well and if the batter moves freely I bet you will get soft unniappams!
3. Control heat properly so that unniappams don't get burnt or uncooked. Be Patient... It's tiring but elite result is yours!